00:00 - Hello Fabien. - Hello Mélanie.
00:01 - We are in Enseigny today. - Exactly.
00:03 And we are going to have a little bit of a pasta tasting, I think.
00:07 So, tell us about this story of Liuravi. How did it start?
00:18 So, it started about ten years ago.
00:21 We blew our tenth candle this year.
00:23 - Happy birthday. - Thank you, that's nice.
00:25 - You can't see it. - You can't see it.
00:27 And suddenly, ten years, where I started at the time in 2013 alone.
00:32 And then I was able to hire my first collaborators from 2016.
00:36 - Okay. - So there were two or three years of start-up.
00:39 Machine choice, choice of raw materials.
00:41 - A watch also ... - Local raw materials?
00:44 Watches on local raw materials.
00:48 Also background work with local farmers and small farms
00:52 to improve their flours, to be able to maintain a little bit
00:55 the goal of shaping that we can achieve behind for our products.
01:00 Yes, so local products, only organic products.
01:03 - So we are 100% organic, exactly. - Yes.
01:05 So we saw different pasta and ravioli, etc.
01:09 And so we are in the raw product, that is to say unpasteurized.
01:15 Which keeps all its nutrients and all its taste.
01:19 - Organic, exactly. - And a taste that cannot be found.
01:23 We will quickly see it, often I give this example of our lasagna sheet.
01:26 In fact, our lasagna sheet, for the used to fresh pasta,
01:30 you just have to understand, it will soften the products.
01:33 It's really a pasta like you had yourself this morning.
01:35 In fact, there is just a very, I would say, conditioning with a food gas
01:38 that will keep them for 15, 20 days.
01:41 But otherwise it's a product like we did ourselves this morning.
01:43 - So we work with pasteurization. - It keeps all its elasticity.
01:46 Here, and so our entire range of products is based on the same concept.
01:48 - More refined, the breaking pasta. - Here.
01:50 - Hello, the super good pasta. - We make cannelloni.
01:53 We make pasta with our lasagna sheets.
01:54 We make lasagna, we do a lot of things with it.
01:56 And then our entire range of products,
01:57 whether it's for spaghetti-type long pasta,
02:00 agliatelle, linguine,
02:02 we are really on the same type of product and the same type of pasta composition.
02:06 And then there is the whole range of ravioli.
02:08 - Yes, that's what I was going to say.
02:09 I saw that there were ravioli too.
02:11 - Ravioli, yes, which are in a RSE process that is part of our DNA.
02:18 And in fact, in this RSE process,
02:19 we will go and pick atypical raw materials.
02:22 - Which are, in any case, as local as possible.
02:25 - Yes. - Here we have developed our new recipe
02:28 on a goat ravioli from a Mayan goat.
02:31 - Good. - We work with a ravioli.
02:33 - Very good cheese.
02:34 I saw what it was about.
02:36 Honestly, cheese that I love.
02:38 - We have a Maroilles ravioli, which is also atypical.
02:40 We are the only ones to make a Maroilles ravioli in France.
02:42 - Long live the Ch'tis! - We won't say anything.
02:45 - And in fact, in fact, on the Maroilles ravioli,
02:48 it is an exact, it is an exact that produces this Maroilles.
02:52 It is unique in France, so it is totally in our values.
02:55 And so it's great.
02:56 - Yes, indeed, the values, I have the impression that at Lioravis,
02:59 it is very important because we have the value of the product,
03:02 we have the human value.
03:03 - We have a human value, it's true.
03:04 I didn't mention it earlier, so much to show it to you.
03:06 We have put in place this little internal chart, in fact,
03:09 to explain to new employees, new employees,
03:11 or even our first-time employees who sometimes come to us,
03:13 to bring a support.
03:14 It's about being part of a family,
03:17 in any case, of the values that we try to put in place
03:19 in this company.
03:21 We are at the service of each other.
03:23 It's important and we have to respect each other.
03:26 - Can we say that the quality of the product,
03:28 which is excellent, comes from the quality of life at work,
03:32 from the quality of raw materials products,
03:34 from the quality of manufacturing, from the human quality?
03:38 - There is inevitably something that has a link in all of this.
03:40 I think that if the team takes pleasure in producing our products,
03:45 it is also because they appreciate them,
03:47 but at the same time, they appreciate that it is them who make them.
03:49 So, in a way, they also have this quality,
03:51 the know-how that they have had for a while now.
03:54 - So, are your products found in the shops?
03:58 - So, we find them a little bit everywhere,
03:59 because we have this chance.
04:00 Yes, in the specialized stores, of course.
04:03 I think in the Nantes sector, with all the chlorophyll stores,
04:06 which is a historic partner of Liuravie,
04:09 as I mentioned earlier, where we launch new products.
04:11 Hop, they put it all in one place.
04:13 So, we really have this complicity of historic customer-provider now.
04:17 And then, we are also in the biocop networks at the national level.
04:20 And then, we are also present in the short circuits,
04:25 all over France, with the Otera branch.
04:27 And then, we work a lot with restaurateurs,
04:30 traders and also food industry.
04:33 We do subcontracting for them.
04:34 - And that, you find the quality?
04:36 - Yes, yes, it's starting to show, it's good.
04:39 - Yeah, that's great.
04:40 And then, I'm not necessarily a very good cook.
04:43 I think that on some packages, I saw QR codes.
04:46 What is that for?
04:47 - Indeed, we launched a new range of products.
04:50 We took advantage of the Chinese New Year
04:51 to develop two Asian products.
04:54 - Yes.
04:55 - The udon and what is called yakisoba.
04:57 But hey, it's more in the concept of helping the kitchen
05:01 to make a yakisoba dish.
05:03 - Okay.
05:04 - That is, sautéed, in short.
05:05 These two products, we associated them in our tag
05:08 to accompany the consumer,
05:10 to a QR code, indeed,
05:12 and that allows the customer to say,
05:13 "Well, with this QR code, I have recipes too."
05:16 Because the product, in the end, I don't know it well.
05:17 So the idea is to make it known.
05:18 - And so, it allows you to discover it.
05:19 - It also allows you to discover it and to accompany the customer.
05:22 There is this notion of service that is still important.
05:23 - Okay, yeah, that's great.
05:25 So, indeed, service.
05:27 And I wanted to come back a little bit on manufacturing,
05:29 since we have a chain that was totally complete
05:32 of the search for raw materials, of quality.
05:36 All the manufacturing, the packaging, the preparation,
05:41 the conditioning and the transport,
05:43 and it happens on our plates.
05:44 And now, we're going to enjoy ourselves.
05:46 - Oh yes, of course.
05:47 - Of course.
05:48 Listen, I'm amazed.
05:51 Frankly, I'm proud to be from Anceny
05:53 and to know that in Anceny, there is a company
05:56 that works with local products,
05:58 of quality, in an organic way,
06:01 and with passion.
06:03 - With passion and with a smile.
06:04 - And to taste a new product,
06:07 I suggest you, indeed, on our range of Asian dishes,
06:09 to discover a little recipe that we have put into practice at home
06:12 to accompany the consumer.
