00:00Hello, excuse me, I saw the little roulot, I was wondering if it would be possible to see the inside,
00:04how it looks?
00:07But it's possible just to see the inside, I was curious to see...
00:10No, I don't know, thank you.
00:13I think there are things to learn and discover.
00:15It's like that.
00:16It's a roulot, right?
00:17Yeah, yeah.
00:17And so, for me, what's going on, for the crêpes, etc.
00:19Is there some specific materials?
00:22On the Belligues, we work directly on the Belligues.
00:24We prepare two devices, the veille, and we're going to work.
00:27Okay.
00:28And so, it's not in a restaurant, but in a kitchen.
00:30How do you manage to adapt?
00:32It works like that.
00:33We have all our plates in the fridge.
00:34It's refrigerated.
00:35Okay, that works.
00:36And then, after, we work at the same time.
00:38So, there's no specific materials?
00:40It's like in a...
00:41Yeah, yeah.
00:42Like in a restaurant, they have their Belligues, their fridge, everything.
00:46Everything is refrigerated.
00:48Okay, that works.
00:48Well, thank you for this little experience, this little décohert.
00:51And I hope the time will discover to have a little more people.
00:54Yeah, as usual, it's the season.
00:55Okay, yeah.
00:56Thank you, Michel.
00:57Oscar.
00:57Just before we go, I asked a curious question.
01:00A Belligues, how much is it?
01:02750 euros.
01:03It's the brand of the brand.
01:04It's the top of the brand.
01:04Yeah, it's the top of the brand.
01:06Okay, that works.
01:07Thank you very much.
01:07Good day.
01:08Bye.
