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NTV Média
  • 2 years ago

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00:00 The Ugois' banners, Hélène, I'm delighted.
00:02 Madame Hélène Clotour, what do I say?
00:04 Hello!
00:05 Nice participation at a table.
00:07 In the end, it's important to exchange, to build.
00:10 Always, whether it's with the producers,
00:14 the transformers, the artisans, the restaurateurs,
00:17 the whole range is important
00:19 so that the product is well sold
00:22 and well valued later on.
00:24 It's a surprise for you, very important,
00:26 because we're also going to talk about training and transmission.
00:29 How is CAPE and Cahiers engaged with Marcel?
00:32 It's very complicated.
00:34 As it's a job that's in several branches,
00:38 we're going to start with the basics,
00:41 which are already well established,
00:43 and develop more.
00:44 For example, this morning we spoke with the director
00:47 of the Supervue, for example, of Noirmoutier,
00:49 who said that they have training internally.
00:52 I think the group, for example,
00:54 that also does internal training,
00:57 it's important.
00:59 And for the restoration,
01:01 because anyway, the CAPE and Cahiers
01:03 are already well established,
01:05 and for the restoration part,
01:07 to develop this specialty,
01:09 this complementary mention.
01:11 So, the commitment, that's fundamental.
01:13 The party, it's great, I was going to say.
01:15 There's a big moment that starts early June,
01:17 it's the Sea and Coastal Festival.
01:19 What are the main events of this party?
01:22 So, the Sea and Coastal Festival,
01:24 which is in the fourth or fifth edition,
01:27 from July 7th to July 7th,
01:29 much wider this year, since it will last a month.
01:31 The principle is to highlight all the actions
01:33 that can be done on the coast,
01:35 but not just the coast,
01:37 because, for example, you also have the rivers,
01:39 the rivers, the lakes, everywhere in France,
01:41 which can also be engaged.
01:44 The principle also, for us, compared to LUMIE,
01:47 is to collect donations for the SNSM.
01:50 Very good, that's important.
01:52 So, the contribution is fundamental.
01:54 In the context of the Agricultural International,
01:56 your president, Mr Thierry Marx,
01:58 was committed to a conciliation,
02:00 finally, to awareness,
02:02 to education, to food.
02:04 It's really more than a commitment,
02:07 it's a fight today.
02:09 It's a daily experience.
02:12 He is very committed compared to Bleu Blanquer, for example,
02:15 of whom he is a proud representative.
02:17 The good word is there.
02:19 It's good product, well prepared,
02:22 and highlighted and presented to customers,
02:25 because that's what it is, it's making customers want to discover something else
02:28 and to go see the producer directly.
02:30 After, I ate this in the restaurant,
02:32 I want to go and discover this producer.
02:35 Culture and territory, for you, Hélène,
02:37 these are words that match well.
02:39 I am very committed here on the Vendée,
02:41 and then I shine at the national level.
02:44 Besides, I can't wait, and I cross my fingers
02:47 that we can do our World Cup of Scallops
02:49 in the village of the Vendée Globe,
02:51 since there we will be at the international level.
02:53 It will be a great opportunity to do it.
02:55 And always by highlighting all the products.
02:57 But this morning, it's that we speak well,
03:00 we sell well, because we know well.
03:02 Indeed, the collaborators,
03:05 to take them on the field,
03:07 to go and discover the producers, etc.
03:09 Obviously, our cooks are much more respectful
03:12 also towards the product, because they know it better,
03:14 they know where it comes from.
03:16 It is also for us, in terms of service,
03:19 to be able to discuss with the customer,
03:21 to have this moment of sharing on a particular product.
03:24 At the level, for example, to talk about the Mother's Day
03:26 and the bullfighting, indeed,
03:28 do not hesitate to go to their site,
03:30 there are plenty of animations,
03:32 which are planned everywhere in France.
03:34 And precisely, also those who plan animations,
03:37 or who already have animations,
03:39 go register, because it is a site
03:41 where you can register and register your event,
03:44 and it is shared at the national level.
03:47 I wanted to have a little thought for our friend Marcel,
03:50 because he still holds the record.
03:52 He still holds the record, currently.
03:54 I think it will take time to sell the other.
03:56 Yes, certainly.
03:58 That said, it is important, because I leave the suspense for the record,
04:02 but it is important that we are in the exemplarity
04:04 and the transmission, young and less young.
04:06 Yes, that's it.
04:08 You were talking about opening a winery,
04:10 we were talking about quality of products.
04:12 It is done, in any case, on the French championship,
04:14 because it is also funded by the CNC,
04:16 the National Committee on Agriculture,
04:18 whose producers asked us to highlight the quality of opening.
04:22 So now we do not judge only the speed,
04:25 but also this quality of opening to respect the product.
04:28 Well, Hélène, see you soon.
04:30 Thank you very much.
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