TU AIMES LE PAIN ? CETTE VIDÉO VA CHANGER TA FAÇON DE LE CONSOMMER
La boulangerie est un lieu important pour les Français. La pain accompagne notre quotidien et a 2 atouts : le plaisir qu'il apporte par son goût et sa valeur nutritive. Mais une boulangerie c'est plus que ça. Pour Daniel, propriétaire "D'un passage à l'autre", boulangerie à Boulogne-Billancourt, la boulangerie c'est aussi un lieu de vie et un lieu de partage. Non seulement il fait du pain de qualité, mais il permet aux plus démunis de ne pas repartir les mains vides grâce à ce panier solidaire qu'il a installé dans sa boulangerie. Ainsi, ceux qui ont besoin peuvent tout de même avoir un bout de pain pour le repas. Ça nourrit et ça réchauffe le coeur. En plus il a perdu 20 kg avec le Dr Jean-Michel Cohen il y a 20 ans, et il a gardé la ligne.
Et cerise sur le gâteau, vous allez faire la connaissance de Tina, employée de la boulangerie qui cherche à perdre du ventre... et peut-être même un mari !
Rejoignez Savoir Maigrir : http://bit.ly/jmcdailymotion
Et cerise sur le gâteau, vous allez faire la connaissance de Tina, employée de la boulangerie qui cherche à perdre du ventre... et peut-être même un mari !
Rejoignez Savoir Maigrir : http://bit.ly/jmcdailymotion
Transcript
00:00 I stumbled upon Instagram by chance,
00:02 and I saw Boulogne's baker.
00:04 I called him because I wanted to make a video with a baker.
00:07 I stumbled upon him and he said,
00:09 "How come you don't remember me?
00:11 You made me lose 20 kilos 15 years ago,
00:13 and I live not far from your house."
00:15 Would you like to make a video during the day?
00:17 Yeah.
00:18 We'll do it on the terrace at your house.
00:20 Welcome to Jean-Michel Cohen's channel,
00:22 the channel where we only talk about nutrition
00:24 and where we never tell you about salads.
00:26 [Music]
00:43 I'm here.
00:45 This is him.
00:46 He has a great channel.
00:48 Two channels.
00:50 I was talking about a channel.
00:52 You talk a lot on social media.
00:54 I'm new on the network,
00:56 so I didn't catch a channel right away.
00:58 The funny thing is that what alerted the whole team
01:00 to be honest with you is that he's a social person.
01:02 The reality is that he said he lost 20 kilos with me 15 years ago.
01:05 Yes, 20 years ago.
01:07 20 kilos 20 years ago.
01:09 20 kilos 20 years ago.
01:10 I didn't recognize him.
01:11 To realize it, it's crazy.
01:13 What alerted us before I knew it was him
01:15 was that he said he had a social bakery.
01:17 It's not a social bakery.
01:19 If you want a bakery, it's a place of life.
01:21 Look, everyone comes in.
01:22 A guy in a suit, a guy jogging, a guy who did his sport,
01:24 a person unemployed.
01:25 Everyone comes in for the same thing.
01:27 For one euro, you have a baguette.
01:29 So, for years I've been doing this job,
01:31 I realized it was a social place.
01:33 And what I want is for people to come in
01:35 to buy a baguette, but to leave with the fish.
01:38 And it's easy for us, because we sell simple things.
01:40 But it seems you do sharing, gifts.
01:42 It's not gifts.
01:44 I would never want a person who comes to my house
01:46 who has no money to leave without his bread.
01:48 So in one of my bakeries,
01:50 I have a basket in front of the bakery.
01:52 There's a young man who comes in and says,
01:54 "Excuse me, are you going to put things in the basket?"
01:56 So I say, "I don't have anything planned for the moment,
01:58 but do you want a baguette?"
02:00 He says, "Listen, a half baguette,
02:02 that would be really nice."
02:04 So you see, the guy, he doesn't overdo it.
02:06 He just wants a half baguette.
02:08 And there's a customer in the queue who hears that
02:10 and he takes out of his basket a can,
02:12 so I don't really see what it is.
02:14 And he says, "Here, here, my big one, take this with you."
02:16 So, frankly, I was stomaching.
02:18 Even the young man who took the half baguette
02:20 didn't dare take the can.
02:22 And there you have the customer who says,
02:24 "But wait, if we don't deal with it among ourselves,
02:26 who's going to help us?"
02:28 And then, all day long, I install products.
02:30 So I'm often asked, "Can we help you
02:32 put things in the basket?"
02:34 I refuse. I consider that all these customers
02:36 who come to see me, who consume at my house,
02:38 help me put things in the basket.
02:40 So, there you have it, it's a place of life,
02:42 a place of exchange, and I love it.
02:44 And there's a really cute customer,
02:46 and this morning she came to do it for me.
02:48 She's adorable.
02:50 I love this mentality so much.
02:52 You lost a kilo 20 years ago.
02:54 Did you eat bread during this period?
02:56 During the period of no recovery
02:58 or during my period of regime?
03:00 Both.
03:02 I've always eaten bread. I'm a bread fan.
03:04 Besides, if I have bakeries, it's not for nothing.
03:06 I love bread in all its forms.
03:08 Now, you've taught me to eat good bread.
03:10 I don't eat bread with fruit,
03:12 with cereals, all that anymore.
03:14 I eat bread from time to time to have a little bit of fun,
03:16 but it's not adequate to keep the same weight.
03:18 During my weight loss,
03:20 I lost the weight I needed.
03:22 I ate as I needed. I did the regime you asked me to do.
03:24 And for 20 years, you haven't gained weight?
03:26 I've gained weight, I've lost weight,
03:28 but now I'm at my balance weight. I'm really happy.
03:30 It's the regime's life.
03:32 Do you know what philosophy is?
03:34 A good regime is a regime that doesn't forbid anything.
03:36 But on the other hand, it controls everything.
03:38 Quantities, types of products, seasonings,
03:40 rations. That's what we do on "Savoir Maigrir".
03:42 Then it came after you. That's what we do every day.
03:44 Bravo, that's great.
03:46 Thank you. What do you see as a change in bread today?
03:48 Look, I've been here for 15 years.
03:50 The change is impressive.
03:52 15 years ago, you sold white flour baguette,
03:54 tradition,
03:56 possibly wholemeal or wholemeal.
03:58 Today, it's no longer the same.
04:00 The supply has completely diversified.
04:02 We've gone from a supply
04:04 that brings together about 20 different breads.
04:06 So you have very old cereals,
04:08 like the flour from Petit Théâtre,
04:10 very sought-after because there's no gluten.
04:12 You have corn flour,
04:14 also very sought-after because there's no gluten.
04:16 A lot of people ask you for gluten-free.
04:18 Not only do a lot of people ask for it,
04:20 but I also have the impression that it's a fashion trend.
04:22 People who are gluten-tolerant
04:24 ask us for gluten-free.
04:26 I don't know what you think, but...
04:28 Because they think it makes you lose weight,
04:30 but in reality, it doesn't make you lose weight.
04:32 It's just that you don't have the protein
04:34 that allows you to air the bread.
04:36 But then you can eat corn bread,
04:38 which is nice to eat.
04:40 The glycemic index is quite high.
04:42 I'm going to teach you something that will be a surprise for everyone.
04:44 The bread with the lowest glycemic index,
04:46 what do you think it is?
04:48 For me, it's tradition.
04:50 How do you know that?
04:52 Because I follow you on social media.
04:54 That's it.
04:56 Because normally people think it's whole wheat bread,
04:58 cereal bread, etc.
05:00 And in fact, it's the traditional baguette.
05:02 It means that people buy whole wheat bread,
05:04 but traditional baguettes are not bad.
05:06 Completely.
05:08 What does it change for you?
05:10 As an entrepreneur, it's better because we have a better margin.
05:12 When you sell a tradition at 1.20 euros,
05:14 it makes you 5 euros per kilo.
05:16 I'm a very entrepreneur when I tell you that.
05:18 But when you sell a bread,
05:20 let's say seasoned
05:22 or with flavors,
05:24 you're immediately at 10 euros per kilo.
05:26 So there you already have a margin that is more comfortable.
05:28 With everything we hear about bakeries today,
05:30 I'm going to tell you my feeling
05:32 why the provincial bakers don't do well.
05:34 They stayed on the baguette.
05:36 And there's no margin on the baguette today.
05:38 So if you only make baguette and you don't have fantasy bread,
05:40 it's very complicated to get by today.
05:42 Tell me, what makes a bread good?
05:44 I come to your house,
05:46 the traditional baguette is at the stake.
05:48 I'm going to take it, I'm not going to name a name,
05:50 elsewhere, it's a chain.
05:52 The baguette is not good. What makes the difference?
05:54 It's the respect of the way,
05:56 the respect of the tradition.
05:58 There are no 50 secrets, I'm going to tell you,
06:00 and everyone knows it, but no one applies it.
06:02 To make a good tradition, you need 70 degrees of dough.
06:04 What is 70 degrees of dough?
06:06 That is, if you have your oven,
06:08 there are 30 degrees in the oven.
06:10 You put a flour that is at 30,
06:12 because it's hot.
06:14 If your water exceeds 10 degrees,
06:16 you don't have a good tradition.
06:18 It will not be alveolated, it will not be aerated,
06:20 it will be too compact.
06:22 I don't understand, it takes 70 degrees of what?
06:24 It's very easy, 70 degrees of dough.
06:26 When you're going to make your dough,
06:28 you're going to put it in your kiln,
06:30 and these three ingredients must be 70 degrees.
06:32 OK, I'll tell my wife,
06:34 because sometimes she makes bread, it's never the same.
06:36 You're not going to start complaining?
06:38 No, no.
06:40 I call it fantasy bread,
06:42 and there are traditional breads.
06:44 Is there a real difference?
06:46 There is a real difference in taste and pleasure.
06:48 If you want today, you're going to eat a tomato mozza.
06:50 I don't know, you're going to tell me later
06:52 if it's good or not for your health,
06:54 but you take a tomato mozza.
06:56 You take it with a baguette or a fantasy bread,
06:58 the fantasy bread brings 50% of the quality of the dish you're going to eat.
07:02 Salt, do people ask you for baguettes or salt-free bread?
07:06 So, we have a lot of requests for salt-free bread orders for food regimes.
07:10 By the way, I made a post on Facebook
07:12 with a person whose mother lived in Boulogne,
07:15 and every two or three days she came to order a salt-free bread.
07:18 15 days ago, he came to the bakery, he ordered 10 salt-free breads for me.
07:21 And what was funny, is that he said to me,
07:23 "Can you make sure that it's not too floured after cooking?"
07:26 So I said, "That's funny, I have a grandmother who always asks me to remove the flour with the brush."
07:30 And she said, "That's my mother, she's now retired,
07:33 and since it's far from Boulogne, it's too cute."
07:36 And I really had tears in my eyes, she said,
07:38 "Go get me 10 salt-free breads, freeze them,
07:40 and every time you come to see me, it brings me a little piece of Boulogne in my retirement home."
07:43 If I defrost bread, you see, I do it from time to time,
07:45 I can't return it.
07:47 It will never be the same, you have to be honest.
07:49 A bread that comes out of the oven from the baker's will never be the same.
07:52 Now it can be a problem to have frozen bread.
07:54 A little tip, you moisten it a little bit,
07:56 and you put it in the oven for two or three minutes, and it will be really beautiful.
07:59 I have another question, are there labels in the bread?
08:02 Ah yes, so I'm a supporter of labels,
08:05 that is to say, I don't want to worry about saying,
08:07 "Is this flour good or not good?"
08:09 I let people who know how to do it do it for me.
08:11 Here, for example, I only use red label flour.
08:14 And you write it on...
08:15 Ah yes, yes, on one side of the bakery it's written,
08:17 on the sacheterie it's written "red label",
08:19 and on my other Boulogne bakery,
08:21 I only use organic flour.
08:23 But what's wonderful about organic flour is that
08:26 you have an impressive traceability.
08:28 That is to say, the mill with which I work is 50 km from here.
08:32 So I know exactly what wheat they use for my flour.
08:35 So I go visit them every month,
08:37 and it's incredible to see, it's beautiful.
08:39 What do you think of the supermarket baguette?
08:41 I'm very angry when we talk about supermarkets.
08:44 First, they make a baguette with a ton of preservatives.
08:47 I don't have any preservatives.
08:48 When you make a baguette of French tradition,
08:50 they say you can't use preservatives.
08:53 They use preservatives, so they make a white baguette.
08:55 But where it's dishonest,
08:58 is that they sell it at a return price,
09:01 that is, 40 or 45 cents.
09:03 It's not good, you have to be honest, it's not good,
09:05 and it's at a return price.
09:06 So low that the bakers,
09:07 well, there's a way to compare it,
09:09 that is to say, my baker sells it for 1 euro,
09:10 here it's 40 cents, how does it work?
09:12 So there's really...
09:13 I'm very angry about that.
09:14 No, but you have to say it,
09:15 that is to say that in a supermarket baguette,
09:17 you can find 10, 12 ingredients.
09:18 In a traditional baguette, no.
09:20 But I don't like supermarket baguettes,
09:22 I agree, it's a matter of taste.
09:24 Of course.
09:25 Well, it's great,
09:26 you learned a lot about the bakery.
09:28 So, he's in Boulogne,
09:29 I'm not doing a promo, but he deserves it,
09:31 because everything he's done is really rewarding.
09:33 So, I hope you learned even more
09:35 about bread than all the other videos I've made.
09:37 If you liked it, as usual, you know the music,
09:40 we like, we share, we make comments, we criticize, etc.
09:42 And I'll see you soon, friends!
09:45 See you soon!
09:46 Do you want to do a photo with Jean-Michel?
09:48 Yes.
09:49 Well, yes, I know you so well.
09:50 And we don't tell you about the salad?
09:52 No, we don't tell you about the salad,
09:53 and we don't talk about the potatoes.
09:54 That's it!
09:55 Sit down, Jean-Michel,
09:56 take a picture.
09:57 And I'm following you.
09:58 Yes, yes, yes, like that.
10:00 You know what I'm interested in?
10:02 How to lose belly fat.
10:04 Ah, it's the last video.
10:06 How to lose belly fat.
10:07 Here we are, meeting an administrator,
10:09 who also works at the bakery.
10:11 The Boulogne bakery, from one passage to the other.
10:13 So, when do you lose weight?
10:15 Well, I don't know, sir.
10:16 Tomorrow, tomorrow!
10:18 Yes, how should I do?
10:19 I'll tell you, but we won't tell you on the air.
10:21 Ah, you won't tell us on the air.
10:23 Why, Mr. Cohen?
10:24 Because everyone will know.
10:25 Ah, okay.
10:27 And then, are you engaged?
10:28 I'm divorced.
10:30 I've been single for 10 years, Mr. Cohen.
10:33 She's looking for a husband!
10:35 Bravo, Tina!
10:37 Here we are, Mr. Cohen.
10:39 So, if you have some information about how to lose belly fat,
10:43 give a sign to Daniel.
10:45 She's cute, my Tina, she's so cute.
10:47 Tina, see you tomorrow.
10:49 Thank you, you're a love.