OUEST BOISSONS Alain

NTV Média

3/26/2024

Transcript

00:00 I'm delighted, Alain. Mr Alain Lerouf.

00:02 Hello.

00:02 We're going to talk about cider, of course, because the atmosphere of the West Boisson creperie...

00:06 I was going to tell you, you know, from you to me, for me cider is not just reserved for creperie.

00:18 I love it on a veal, even on a fish, in our beautiful wine glasses, when this druid's drink finally flows.

00:25 It's a product that can be consumed in the afternoon.

00:29 That's it, you were smart, we're going to start. I like it.

00:33 It's the little bottle.

00:35 Absolutely.

00:36 I'll serve myself, I'll taste.

00:37 It's a 33 centilitre bottle.

00:38 It's true that it's practical, as you say, it's a little snack.

00:40 In the afternoon.

00:41 The Breton cider time.

00:43 I serve you Alain.

00:44 It's true that it's very fresh, spring is coming.

00:47 I mentioned it, but I wanted to delay.

00:49 God, it's beautiful anyway.

00:51 It's a Morbihan type cider, which is colored.

00:54 The color is essentially of the various varieties of apples.

00:59 How many varieties, a lot each time?

01:01 Each time there are about ten varieties, of the old Breton varieties.

01:05 We have on this type of product varieties that we call sweet-bitter,

01:10 bitter varieties, acidulous and sweet, but a majority of sweet-bitter apples.

01:15 For this one, apples that are very colorful, which gives this color and this very nice orange dress.

01:23 I was going to say floral in the mouth, I like the term feminine.

01:26 We have harder ciders, women like this sweetness, this lightness.

01:31 Very pleasant, it's a product that goes well with men, women, a clientele of teen products.

01:41 We are not too bitter, it is a very balanced product.

01:45 Acidulous, bitter, you produce sweet, raw.

01:48 Half-dried, all apples are from the Morbihan orchards, mainly from the Jocelyn region.

01:58 50% of the orchards are certified organic.

02:02 It also allows us to have a range of organic products.

02:07 The particularity of Morbihan varieties is that they are not very bitter, so we have this taste.

02:14 We mentioned it in the preamble, it is true that today it is the predestined drink of all crepes,

02:21 but I come back to this CHR, many chefs now play the game of a beautiful association.

02:28 Because at lunch, we want to go beyond water, and maybe not for wine or beer,

02:34 we can leave it aside, it is true that the cider adventure must be tried.

02:37 Yes, cider is perfectly associated with various maids, many cooks and great chefs today

02:46 try the experience and reach very convincing results.

02:51 I did it recently on a small soil from the Herbaudière of Noirmoutier, wonderful, like what?

02:58 With small potatoes.

02:59 It goes very well with a traditional diet.

03:04 Exactly, we can have it at home every day.

03:07 Dear Alain, this meeting with the professionals, CHR Cavis, what are we going to look for? More exchanges?

03:13 We do not necessarily have time all year to meet all our customers,

03:19 since Ouest de Boisson has a multitude of customers, spreading our products.

03:25 The big season is unfortunately short, we work on May, June, July and August,

03:33 we do not have time to meet all our final customers.

03:36 It is a great pleasure to meet them here, to exchange and to agree on certain appointments

03:43 to present new products.

03:45 I am delighted.

03:46 Cheers!

03:47 To the cider of the earthenware.

03:49 And to 2024, to the season.

Category

Transcript

Recommended