- 2 years ago
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CreativityTranscript
00:00 Audrey Vincent, I'm delighted. Audrey, what a job!
00:02 Third day, we mentioned it with Maxime, one more tomorrow.
00:05 Everyone is delighted. It's true that it feels good.
00:14 A show that wasn't so simple to organize, I imagine.
00:17 No, it's a lot of preparation, a lot of time in advance.
00:19 Then we are delighted to see everything materialize and come true.
00:23 So we have one last day left after these three days.
00:27 I think the West Boisson teams and our suppliers are delighted to be reunited on these days.
00:35 It really allows us to centralize.
00:37 Audrey, how many suppliers?
00:39 We are a hundred suppliers.
00:41 Bravo!
00:42 Vincent, it's true that beyond meeting professionals,
00:46 it's also an opportunity for West Boisson teams to meet the players of the Grand West.
00:54 What is also important to us in this type of meeting is that we also have customers who work in the shadows.
00:58 I think in particular of Audrey's marketing service,
01:00 for whom it has been a job since September to release this type of show, to also meet our customers.
01:05 Our TV saleswoman Gwenelle, who was there earlier,
01:07 was touring the customers with me to introduce them to her.
01:09 It's true that we have a lot of people who work in the shadows,
01:11 whether in logistics or other, and it's also the time for them to meet,
01:14 and then for our customers to understand that there is a whole chain behind what they don't see.
01:17 It's a bit like in the kitchen, you who are often with our restaurant friends,
01:20 there is the plate that comes out of the kitchen, but there are all those who work behind.
01:23 And then it's this work too.
01:24 It's good to show this chain of skills, this value.
01:27 We wish to salute and highlight the human side of our companies,
01:29 because we may grow, develop, we always want to keep this spirit, this spirit and this human side.
01:33 Come on, a show all at the table, I was going to say, quite a lot in the glass today.
01:37 Maxime, I'm delighted.
01:38 Nice meeting West Boisson, the third of a beautiful stage of four here on the very great West of France.
01:45 That's right, we started Sunday in Saint-Malo, Monday we were in Lorient,
01:49 today in Nantes and tomorrow the closure in Angers.
01:52 Great, we see it, humanity is always at the heart of this desire to discover, to consume,
01:58 with moderation, of course.
02:01 It's important, finally, this meeting between professionals, logistics, wholesalers and finally suppliers.
02:08 For us, this meeting is already moving as close as possible to our customers,
02:11 not to make a single place and to have our show moving, the collection show.
02:15 It's about creating a link between our customers and our suppliers.
02:18 100% of the products you can see here are actually available at our place.
02:22 It's an important moment, it allows us to really show our customers, our prospects,
02:26 the products we offer and to the suppliers to present their novelties and to exchange with the customers.
02:32 It's important to exchange.
02:32 You know, on the way here, I met, I think it was three Cavis and I heard "we didn't come for nothing".
02:38 I said, it made me smile.
02:39 That's good.
02:40 No, it's nice because we see that these professional meetings are essential and they are necessary
02:45 because we can't recommend products if at least we don't have a knowledge with the manufacturers.
02:51 A knowledge, yes, that's it, to exchange with the producer.
02:54 If we take the level of the Torefacteurs, if there is a Torefactor, it's a family business.
02:58 We exchange directly with the Torefactor.
03:00 That's important.
03:00 I really like this transparency that you bring to Oasboisson.
03:03 So, beyond transparency, I was going to say, there is also a commitment with a creperie spirit,
03:08 a fair spirit, a "ciao".
03:10 Can you explain to me, Maxime?
03:11 You can see some logos behind.
03:12 So, when we start, on the far left, you have the Creperie logo.
03:15 So, it's a catalog, it's a selection of local products dedicated to Creperie.
03:20 Very good, yes.
03:21 So, of course, we're going to find cider, we're going to find all kinds of products from Chêne.
03:25 Everything that is Breton product.
03:26 There is a catalog of each brand, a catalog that comes out.
03:29 Then, you have the "just" catalog next to it.
03:32 So, everything that is organic, fair, eco-responsible.
03:35 It's important.
03:35 Today, there is a real commitment from consumers.
03:39 Each supplier in this selection meets a charge book to be present.
03:43 Very good.
03:44 So, anyone can't be in this selection.
03:46 And "ciao"?
03:46 And then, we have "ciao" for everything that is pizzeria.
03:49 It smells a bit like Italy.
03:50 That's it.
03:50 We have so many products that we try to create families to adapt to our customers.
03:56 And really meet the demands.
03:58 That way, we adapt, we have the catalog that allows us to go into the establishment.
04:01 Well, we're going to take a little walk and then we'll meet again.
04:03 We're going to go and taste the Oasboisson spirit.
04:06 Enjoy, there are exactly 96 stands.
04:08 I'm delighted, Alain. Mr. Alain Lerouf.
04:10 Hello.
04:10 We're going to talk about cider, of course, because the Oasboisson creperie atmosphere.
04:15 I was going to tell you, you know, from you to me, for me, cider is not just reserved for creperie.
04:19 I love it on a poultry, even on a fish.
04:22 So, our beautiful wine glasses.
04:23 When this druid's drink finally flows.
04:26 It's a product that can be consumed in the afternoon.
04:30 That's it.
04:30 That's it, you were smart.
04:31 We're going to start.
04:32 Finally, I like it.
04:33 It's the little bottle.
04:35 Absolutely.
04:37 I'm going to try it.
04:38 It's a 33 centilitre bottle.
04:39 It's true that it's practical, as you say.
04:40 It's a little snack.
04:41 In the afternoon.
04:42 The Breton cider time.
04:44 I'm serving you, Alain.
04:44 It's like a tree in the sun.
04:45 It's true that it's very fresh.
04:47 Spring is coming.
04:48 I was mentioning it, but I wanted to delay.
04:50 God, it's beautiful, though.
04:51 It's a Morbihan type cider, which is colored.
04:55 The color is essentially of the various varieties of apples.
05:00 How many varieties?
05:01 A lot each time?
05:01 I would say that each time there are about ten varieties.
05:03 Ten, yeah, fifteen.
05:04 There are many varieties, old Breton varieties.
05:06 We have on this type of product varieties called "sweet-bitter",
05:11 "bitter", "acidulated" and "sweet",
05:14 but a majority of "sweet-bitter" apples.
05:16 For this one, apples that are very colorful,
05:19 which gives this color and this very orange dress, very nice.
05:24 I was going to say, floral in the mouth.
05:26 I like the term feminine.
05:27 We have harder ciders.
05:29 Women like this sweetness, this lightness.
05:31 Well done, because...
05:32 Very pleasant.
05:33 It's a product that goes well with...
05:36 In the mouth, what a freshness!
05:37 With men, women, a clientele of teen products.
05:42 Of course!
05:43 We're not on too much bitterness.
05:44 It's a very balanced product.
05:45 The cider of the terroirs, you produce sweet, raw.
05:49 So we produce sweet, raw, half-ripe.
05:52 Half-ripe, too, yeah.
05:54 So all the apples are from the Morbihan orchards,
05:57 mainly from the Jocelyn region, in the Hermes region.
06:00 50% of the orchards are certified organic.
06:03 Bravo!
06:04 It also allows us to have a range of organic products.
06:08 Now, the particularity of the Morbihan varieties
06:11 are not very bitter varieties.
06:13 So we have this taste.
06:15 It's fruity.
06:15 Very, very good.
06:16 We mentioned it in the preamble.
06:17 It's true that today it's the predestined drink
06:20 of all the crepes, of course.
06:22 But I'm still coming back to this CHR.
06:24 A lot of chefs now, I hire them,
06:26 I play the game, here too, of a beautiful association.
06:29 Because at lunch, we want to, finally,
06:31 beyond water, and maybe not for wine or beer,
06:34 that we can leave aside.
06:35 It's true that the cider adventure, we have to try it.
06:37 Yes, cider is perfectly associated with various maids.
06:43 Many chefs and great chefs today
06:47 try the experience and reach very convincing results.
06:51 So...
06:52 I did it recently on a small soil
06:55 from the Noirmoutier herb garden.
06:57 Wonderful. Like what? With small potatoes?
06:59 Yes, absolutely. It goes very well with a traditional diet.
07:04 Exactly.
07:05 You can have it at home every day.
07:07 Justly, dear Alain, here, this meeting with the professionals,
07:10 CHR, CABIS, what are we going to look for?
07:12 More exchanges?
07:14 We don't necessarily have time all year
07:18 to meet all our customers,
07:19 since Ouestre-Boisson has a multitude of customers
07:24 who are spreading our products.
07:27 The big season is unfortunately short.
07:32 We are working on May, June, July, August.
07:34 We don't have time to meet all our final customers.
07:37 So it's a great pleasure to meet them here,
07:39 to exchange and to agree on certain appointments
07:44 to present new products to them.
07:46 I am delighted.
07:47 Cheers.
07:48 To the cider of the earthworks.
07:49 To the cider of the earthworks.
07:50 And to 2024, to the season.
07:52 Florent, I am delighted. To the ciders, of course.
07:54 We can say that you are a cider-maker.
07:56 Yes.
07:57 You don't just make wine.
07:58 I make a lot of wine, because it's part of the thing.
08:01 Today, in particular, we are here to explain all this.
08:03 Yes, precisely, the explanation, the pedagogy.
08:05 You, Florent, know it.
08:06 In the end, it was better to make a beer.
08:07 That's how we explain the best.
08:08 I think that the proof by example, that's what works best.
08:11 The only frustrating thing when you make a beer
08:13 with a lot of people like that,
08:14 is that you are not able to drink it immediately.
08:16 No, that's it.
08:17 What is the principle of a good beer?
08:19 The principle.
08:19 Apart from the genius.
08:20 OK, it starts there.
08:21 First, you need genius.
08:23 There is genius.
08:23 You need a spark.
08:24 That's it, you need a spark, you need desire.
08:26 After all, you still need a little method,
08:27 because you can't hide it.
08:28 It's a technique.
08:29 If you do things a little bit randomly,
08:31 you can be lucky, but unfortunately it's not always the case.
08:33 Water.
08:34 That's the useful ingredient, still.
08:36 Bono water.
08:36 Water, yes, and good malt.
08:38 Malt.
08:39 It's important.
08:39 It's organic, it's Breton.
08:41 Yes.
08:41 It's not bad.
08:43 You have to know how to do the dishes.
08:45 I would tend to say I was talking about the method,
08:46 but it's not a joke, there really is a need.
08:48 Good water, good malt, good Oublon.
08:50 So, Oublon is the signature, let's say.
08:52 Yes, it's the signature.
08:54 Today, we went for a beer that is not going to be very aromatic.
08:56 We went for a rather light base.
08:59 But yes, we still need a good Oublon,
09:01 and that will wake up the butterflies.
09:04 Precisely, we are getting out of the alcove of the brewery.
09:07 We saw Oubloniers settle in.
09:09 They left our Alsatian fields,
09:11 because you have to think of our French Oubloniers.
09:13 You have an Alsatian in front of you.
09:15 But it's good because you have opened this way for many decades.
09:18 Now, here in the country of the Loire, we also see in Brittany
09:21 Oubloniers flowering.
09:22 Does that please you?
09:23 It's great.
09:23 We always want to work locally.
09:25 Of course.
09:26 It's still part of the air of the time,
09:27 and it's part of the values we want to carry.
09:29 Sure.
09:30 The Brasserie has a small Oublonier in Barbechat.
09:34 There is a tank that comes out every year thanks to that.
09:37 We brew the day after the harvest.
09:41 Indeed, it's great to be able to say
09:42 that we can plant this kind of plant everywhere.
09:45 The malt is local, the Oublon is local.
09:47 It's a good thing.
09:49 It's true that today, Florent has left the thirsty side of beer,
09:52 because it's even good to go into gastronomy.
09:56 It took years to do that.
09:57 But today, it's true that it's not an iconoclastic
10:00 to eat a great dish of French tradition
10:02 accompanied by a good local beer.
10:05 It makes sense.
10:06 I'm against it.
10:07 Really?
10:08 Completely.
10:09 I like it.
10:09 It's personal, but I'm Alsatian.
10:11 I've always drunk beer while eating small cakes.
10:14 I've always drunk beer while eating a choucroute.
10:16 When I make faritas, I want a light beer to quench my thirst.
10:20 But with a beef rib, you'll end up with a big red one.
10:23 Well, yes, you can't be kidding.
10:24 With a fish, it can work.
10:26 With a small veal, no, not even.
10:27 With everything, beer can work.
10:28 There's no problem.
10:29 Indeed.
10:29 And cheese too.
10:30 I found that there was cheese that works.
10:33 Even a Guinness that will remind us of cheese.
10:35 A Guinness.
10:35 You see, you come anyway.
10:37 I have no problem with that.
10:38 It's true that we still like this gastronomy.
10:40 However, I come back to our, how to say, our cafes.
10:44 There too, it has become feminine.
10:45 You can't say no to me.
10:46 Young women.
10:47 Women now, beer, it's no longer this consumption of the sportsman.
10:53 Or the untattooed, as they say.
10:54 I follow you 100%.
10:57 The beard, the beer, the beer fan.
11:00 This one exists today in France.
11:02 And of course, it's feminine.
11:03 I'm delighted, I'm the first one, because I love to take out a beer.
11:06 I love to take out a special beer.
11:07 I love to please girls who come and who like this.
11:10 Obviously, it's great to be out of the pill.
11:12 I love that and we completely agree.
11:14 There's no problem.
11:15 That said, I can't get rid of the thirst beer.
11:17 For me, it's part of the denominator, of the thing we want to drink.
11:19 It's true.
11:20 We see it, to finish.
11:22 This beer has become popularized in the good sense of the term.
11:24 It's nice that all of a sudden, we've seen thousands of brewers born.
11:28 And finally, this wealth, because I think that's the right term.
11:31 It comes to satisfy, I would say, the palates of our citizens.
11:35 Completely in line with you.
11:36 The thing that I find really great is that today, someone who didn't drink beer,
11:40 came here because of the quality, the quality, in any case, the aromatic diversity,
11:44 the aromatic power of the beers that came out.
11:46 We gave access.
11:47 Yes, that's it.
11:47 That is, we were talking about biology, mixology.
11:50 Beer goes into cocktails.
11:52 Beer comes in and is part of the table of all our aperitifs today.
11:56 Indeed, there is still a big, big step forward,
11:59 in any case, on this drink for ten years.
12:00 That's for sure.
12:01 And long live the Brassé.
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