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00:00 the mine's counters. My dear Frédéric, I'm delighted.
00:02 Well, listen, it's the first day, so we're very happy to host this show.
00:08 And it allows us to bring together actors behind this work of bulk production.
00:12 How does it work, everything behind it, to serve our customers?
00:18 Sabine Mas, I'm delighted. Since 1884.
00:21 Exactly. The fourth generation house, now the fifth.
00:25 And since 1973, on the mine in Nantes. Sorry, '84.
00:30 The third bulk production, after Rangy, in Lyon.
00:34 So, Mathieu Padiolo, what's good about this job? What do we say? Chocolatier?
00:39 So, we're chocolatiers, on the concept of "bean to bar".
00:43 That is, we get cocoa beans from sources we know in France and Belgium,
00:49 to make chocolate for individuals and professionals.
00:54 And on the mine, for a few months.
00:57 Exactly, since early July.
00:59 We'll talk about it. As we said, the main embroidery,
01:03 and Olivier Dardet, who's on your side, won't contradict me, I hope,
01:06 is the "nappé". There's the "nappe", it's mandatory.
01:09 Absolutely. Hello, everyone.
01:11 It's important, this craftsmanship. You also federate the Madin country of the Loire.
01:14 Absolutely.
01:15 Craftsmanship is always at the heart of these concerns, of these professions.
01:18 So, we've been a craftsman for 25 years.
01:22 May 2, 1998, is the anniversary year.
01:25 We create tablecloths, curtains, veils.
01:28 And craftsmanship, because we do everything with our hands,
01:31 so we have to continue to highlight our craftsmen,
01:35 our craftsmen, our mouth crafts.
01:38 One cannot do without the other.
01:39 Today, delegated knowledge is knowledge that is effective
01:43 at the heart of your professions, which are those that feed us.
01:46 Yes, exactly. Today, we see that we are a chain, all together,
01:51 whether it's the wholesalers, but also the art of the table.
01:54 This craftsmanship, and what better than the food professions,
01:57 can be around this table, highlighting the service.
02:01 We saw it a little bit this morning, but, here it is, the beauty, the excellence.
02:06 And for that, the sourcing is important.
02:08 And for that, the partnership we have with all of us,
02:11 for today, to be really, and that's what I think is important,
02:15 is that there is a "Wahoo" with our customers,
02:17 because the end consumer needs to have good products
02:20 on a beautiful table with craftsmanship.
02:22 And it's all this chain that is important,
02:24 and that makes the success of our profession.
02:26 I come back to being a wholesaler, you, with Frédéric,
02:29 since you have, and you embody this business today.
02:33 What are these indicators of value that feed you?
02:36 I would say that in every place where we are present,
02:39 including in Nantes, we have a laboratory.
02:41 At what level are we at?
02:43 We are more on the sourcing than on the logistics that we delegate.
02:47 So, in the wholesaler's profession, there are both.
02:49 And we are really more on the sourcing, with our labs on the foie gras,
02:53 that's where we are the most known,
02:55 but with a lot of research from small producers,
02:58 exclusivity, product import from all regions of Europe,
03:03 to have the one that respects the land,
03:06 that respects the seasonality, that respects the animal.
03:09 You are given the menu of the restaurant.
03:13 Is it important? Because this sourcing is crucial.
03:16 There are nuggets everywhere.
03:18 Yes, I think that, indeed, the local is good,
03:21 but the local is the best.
03:23 So, the best is the closest,
03:25 it's more our leitmotif than the local for the local.
03:31 We see that a producer is almost exclusive today,
03:34 because quantity is not for everyone,
03:37 it is for those who are the best.
03:39 Is that the motto of the Maison Basse?
03:41 Exactly. We don't have a buyer,
03:43 it's our salesmen or our site managers
03:46 who have a purchasing mission in parallel,
03:48 because we buy well only if we sell well.
03:51 And our job is to be close to the customers all the time,
03:54 that is, through our four sites,
03:56 we serve almost all of France, except the great South-West.
03:59 I come back to the four sites, because you are in Rungis,
04:01 in Lyon, in Limonnet, because there is no longer a big market in Lyon,
04:04 in Nantes and Strasbourg.
04:06 It's true that our job is to sell,
04:08 fortunately we have the mines, fortunately we have the sourcing,
04:10 fortunately we have the wholesalers behind to do all this selection work
04:13 with values behind, I think it's important.
04:16 Even if you have to put the price, you have to have this quality,
04:18 that's also the commitment, the winning recipe.
04:21 I think you said it very well,
04:23 the one who decides in the end is the consumer,
04:25 and it's like for all products,
04:27 it's better to eat less than to eat bad.
04:30 Our approach at the laboratory level
04:33 is that the criteria normally of sorting on the Foie Gras line
04:37 is Extra, First Choice, TV.
04:39 And expertise is the exchange with the boss.
04:42 And it's true that the one who will source,
04:45 or the one who goes to the producer,
04:47 he must be the boss' spokesman.
04:49 We can try to understand what the boss needs,
04:51 what will be better for him, what he will do,
04:53 and therefore see with the producer.
04:56 It's true that you, boss, you don't have the right to make mistakes
04:58 when all of a sudden we come to entrust
05:00 a mercurial price to a partner.
05:03 We do everything we can to explain to the final consumer
05:06 what he has on the plate.
05:08 And sometimes there are customers who understand and who don't.
05:10 It's also our role to explain to him
05:12 why there is this price, because there is a whole chain
05:15 behind people who have skills and expertise.
05:18 Yes, so what I was going to say is that
05:20 to be seen, heard, recognized,
05:23 we created this collective.
05:25 Everything that has just been said, we all need it.
05:28 I had the feeling, because it's true that this business of fattening
05:30 is little known, because I was going to ask you
05:32 if you knew if there was a specific training.
05:35 I think that the employees of Entreprisemasse,
05:37 they are trained, they are explained.
05:40 We really learn every day.
05:42 We take any product.
05:44 It's more a state of mind than a training.
05:46 And it's about establishing this trust with the boss.
05:49 The boss should know that if we tell him something,
05:52 if we don't know, we don't know.
05:54 We will find out.
05:56 We know.
05:58 We can give him information.
06:00 Then he does what he wants. It's his choice.
06:02 No, no, I confirm.
06:04 And that's important.
06:05 And when you work with a fattener,
06:06 and we were talking about sourcing,
06:08 the confidence that you are given to bring these products.
06:11 And then, in addition, you are in expertise
06:13 to accompany us to sublimate the product.
06:15 And to react in a dignified way.
06:17 This "Waouh" I was talking about,
06:19 it's the product, it's the plate,
06:21 it's the atmosphere of the service that accompanies it.
06:23 And it's the realization of all these aspects
06:25 that make it extraordinary for the consumer.
06:27 Mathieu, I'm delighted because a young fattener,
06:30 happy, I hope,
06:32 you recognized yourself in the words that Sabine, Nadine and Olivier exchanged.
06:35 Absolutely.
06:36 At Acahué, we share exactly all these values.
06:39 We chose the concept of "Bean to Bar".
06:42 In French, it's an Anglicism.
06:44 In French, it's working the chocolate from the cocoa bean
06:47 to the chocolate bar.
06:50 And in fact, by working from the cocoa bean,
06:53 it allows us to select and choose with whom we work.
06:58 And behind, we have beans that are of very good quality,
07:02 which allow to have a chocolate at the end.
07:04 We hope, in any case, qualitative too.
07:06 It's true that you're sourced in Colombia, Madagascar.
07:09 Too often, we confuse, we consumers,
07:12 there are "chocolate" confectioneries.
07:15 Because we look right away at what often makes up our tablets.
07:18 Or "chocolate", it's the sugar we see first.
07:22 Exactly.
07:23 We have to know that in our dark chocolate,
07:25 we have only three ingredients.
07:28 The cocoa bean, which is on a 70% chocolate.
07:32 We have between 62 and 66% cocoa bean.
07:38 We add a little bit of cocoa butter
07:40 to bring a little bit of donkulity,
07:42 of grumbles and fondant to our chocolate.
07:44 And then we have the sugar.
07:46 We work with cane sugar,
07:48 which comes from a cooperative in Brazil.
07:50 These three products, we don't want to add additives,
07:53 no preservatives, nothing at all.
07:55 The idea is to highlight the cocoa beans
07:57 and to highlight the cocoa bean in the first place.
08:00 And then in our milk chocolates,
08:02 we have a fourth ingredient, which is milk powder.
08:06 We work with regional cooperatives, for once,
08:10 on milk.
08:12 And we make milk, chocolate with goat milk too,
08:15 with a French subsidiary that also makes goat milk powder.
08:18 Olivier, we don't eat the same way
08:20 when we have this pedagogy and this knowledge.
08:22 Yes, this ability to tell us this story
08:25 with its details, its particularities,
08:27 we will try to grab hold of this story.
08:29 And at some point, as you said,
08:31 we will have to tell a new story with that.
08:34 And today, that's what's pretty good, by the way.
08:36 We have consumers who like to dare,
08:38 taste, discover, be surprised.
08:41 And that's still interesting when we're going to tell stories.
08:44 Mathieu's expertise is not far from
08:46 being able to accompany your professional path of expression.
08:50 I would say that the advice is to translate
08:54 the advantages of the product into advantages for the chef.
08:58 The goal is that the consumer has fun,
09:01 and that the recipe is better executed.
09:03 So there's less sugar, there's more fun.
09:06 It's true that we can have the best chocolate in the world,
09:08 but we have to make sure that it can transform itself,
09:11 work in a good way.
09:13 Working since the cocoa party,
09:15 we also have technical constraints that directly impact the chefs.
09:18 The advantage that we offer to the chefs is that
09:21 we are able to do 100% personalization.
09:24 That is, we can make 70% chocolate.
09:27 We have cocoa beans that need to have
09:30 an additional cocoa butter addition,
09:33 depending on the requests of the chefs.
09:35 And it's true that this job is unique,
09:37 because it's always focused, it doesn't get up in time.
09:40 We too.
09:41 We create, let's say, the whole base,
09:44 because, as you know,
09:46 made in France, the manufacturer in France,
09:49 the short circuits, all that, they sell it in bulk.
09:52 So we make our
10:12 chocolate.
10:13 It's very good, it's very beautiful.
10:14 We want it and we say "come back".
10:15 We still stay in France and certainly abroad.
10:16 Again, we will see the Acamédiciens who cover the whole world,
10:17 but attached to this value to the French,
10:18 this art of the table to the French.
10:19 Here again, the factory in France is just exceptional too.
10:20 And then you have to have fun and put our creators,
10:21 all that happens in the base until there.
10:22 We have a lot of people who come to us,
10:23 who are very interested in the idea of the factory.
10:24 And we have a lot of people who come to us,
10:25 who are very interested in the idea of the factory.
10:26 And we have a lot of people who come to us,
10:27 who are very interested in the idea of the factory.
10:28 And we have a lot of people who come to us,
10:29 who are very interested in the idea of the factory.
10:50 And we have a lot of people who come to us,
10:51 who are very interested in the idea of the factory.
10:52 And we have a lot of people who come to us,
10:53 who are very interested in the idea of the factory.
10:54 And we have a lot of people who come to us,
10:55 who are very interested in the idea of the factory.
10:56 And we have a lot of people who come to us,
10:57 who are very interested in the idea of the factory.
10:58 And we have a lot of people who come to us,
10:59 who are very interested in the idea of the factory.
11:00 And we have a lot of people who come to us,
11:01 who are very interested in the idea of the factory.
11:02 And we have a lot of people who come to us,
11:03 who are very interested in the idea of the factory.
11:04 And we have a lot of people who come to us,
11:05 who are very interested in the idea of the factory.
11:30 We need your expertise and your know-how.
11:32 Because if we are not able to translate it,
11:33 Because if we are not able to translate it,
11:34 and optimize its taste,
11:35 and optimize its taste,
11:36 its color, etc. in cooking,
11:37 its color, etc. in cooking,
11:38 its color, etc. in cooking,
11:39 so we need to know,
11:40 so we need to know,
11:41 to have knowledge of pedagogy,
11:42 to have knowledge of pedagogy,
11:43 to have knowledge of pedagogy,
11:44 training,
11:45 training,
11:46 so that we can optimize these products as best as possible.
11:47 training, so that we can optimize these products as best as possible.
11:48 We see this similarity of work, of approach.
11:49 We see this similarity of work, of approach.
11:50 We see this similarity of work, of approach.
11:51 We see this similarity of work, of approach.
11:52 Making chocolate at the end,
11:53 Making chocolate at the end,
11:54 we have a long and demanding process.
11:55 we have a long and demanding process.
11:56 We try to work to put the product on the market.
11:57 We try to work to put the product on the market.
11:58 We try to work to put the product on the market.
11:59 It is an important process to put a quality product on the market.
12:00 It is an important process to put a quality product on the market.
12:01 Soon, there will be the Made in France in Paris.
12:02 Soon, there will be the Made in France in Paris.
12:03 We know we will be with you.
12:04 Made in Pays de la Loire.
12:05 Made in Pays de la Loire.
12:06 Made in Pays de la Loire.
12:07 Made in Pays de la Loire.
12:08 Made in Pays de la Loire.
12:09 Six years ago, I created a restaurant
12:10 Six years ago, I created a restaurant
12:11 called the Artisans' Assembly of Pays de la Loire, to highlight the creators of our Pays de la Loire.
12:23 called the Artisans' Assembly of Pays de la Loire, to highlight the creators of our Pays de la Loire.
12:29 We are about twenty companies to be there.
12:30 We are about twenty companies to be there.
12:31 Now, trust our French products, of course,
12:32 Now, trust our French products, of course,
12:33 our Pays de la Loire, among others,
12:34 our Pays de la Loire, among others,
12:35 because there are exceptional people,
12:36 because there are exceptional people,
12:37 all trades combined.
12:38 all trades combined.
12:39 I remind you,
12:40 I remind you,
12:41 so thank you,
12:42 so thank you,
12:43 for highlighting all these people.
12:44 for highlighting all these people.
12:45 Thank you for being at the heart of the production
12:46 Thank you for being at the heart of the production
12:47 Thank you for being at the heart of the production
12:48 and the distribution,
12:49 and the distribution,
12:50 because without the bulk,
12:51 because without the bulk,
12:52 I think these trades would be even harder.
12:53 I think these trades would be even harder.
12:54 I think these trades would be even harder.
12:55 Thank you for participating in this mine counter,
12:56 Thank you for participating in this mine counter,
12:57 and we will meet again very soon.
12:58 and we will meet again very soon.
12:59 and we will meet again very soon.
12:59 and we will meet again very soon.
13:00 Thank you.
13:00 Thank you.