Noirmoutier Luc jaunneau
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00:00 Hello Luc, this is the 60th edition of the SIA.
00:03 We have never talked so much about agriculture in a crisis period,
00:07 but in any case, in each crisis, there are elements that are, I would say, salvageable and they are important.
00:12 We are going to talk about Noirmoutier, because you have worked well upstream,
00:21 I would say, under this dynamic of cooperatives.
00:24 Can we really talk about a success today on the Noirmoutrain model?
00:28 With a lot of modesty.
00:30 Yes, it is.
00:31 The company is the school of humility, so with a lot of modesty.
00:34 When you mention the crisis, yes, but is it a crisis or, without taking a word at the mouth,
00:40 a deep transition of our agricultural model?
00:44 We are on the island, but you know what makes us still here.
00:48 It is that at one point, farmers took control of themselves by saying to themselves,
00:53 "My destiny belongs to me, our destiny belongs to us."
00:57 This was the case with the four cooperatives.
00:59 The potato cooperative that I know best will celebrate its 80th anniversary next year.
01:06 If we are here today, the success is to have families in each profession,
01:12 to have families on an island that is very touristic.
01:15 And in fact, the key word, and it is perhaps the key word that has been missing a little
01:19 in everything we have heard for several days, is balance.
01:22 How do we balance the defense of the environment and the defense of the economy,
01:27 which is not a big word.
01:28 We can respect nature, we must respect nature, but we must also earn our living in a dignified way.
01:35 I am not giving you a sum, but in a dignified way.
01:38 And the Savoir-de-l'Ile is, as you know, the synergy of these four cooperatives on issues of notoriety
01:46 and on a subject that is much mentioned here on the Agrédemain stand, of training and education.
01:53 I was going to come, Luc, because it's true, beyond this success, you have also distilled a lot of pedagogy.
01:58 And we saw it, and I heard our ambassador for gastronomy, Mr. Guillaume Gomez,
02:03 insist very strongly and justly on this idea of raising awareness and educating.
02:08 It is true that the beacons were there, as I would say,
02:11 as beacons of knowledge, beacons of information for families and juniors.
02:15 Beacons were a great idea that Sylvain Subban had charged us with a mission.
02:18 So a beacon per cooperative that explains what the Savoir-de-l'Ile is on one side
02:24 and what each profession of each cooperative is on the other three sides,
02:28 with information for children in the lower part and obviously a little English.
02:34 Education is also what we did last year.
02:36 And one of the bosses who is there told me, "At the moment, I have made young people play with your game of law."
02:42 It's true that you also published a game of what it was.
02:45 We published last year a game board per cooperative, a game board per product.
02:50 We offered a game of law to each child of the classes of, I think it's CM2, but it doesn't matter.
02:56 We didn't just offer it to them, they had the surprise until then.
02:59 We didn't just offer it to them, we went to play with them and explain it to them.
03:03 Many in Noirmoutier say, "My grandfather was a salt maker, I have a great-uncle who is a fisherman, etc."
03:08 We feel this pride, this passion.
03:10 I was going to say, there is another game that you ultimately predestine us to play, it's the game of our plates.
03:15 These products continue, a little bit like a greedy account, to involve us in this Noirmoutier story.
03:22 Yes, because we are anchored on the island and we are proud of the island and we are proud of what we do there.
03:27 And our products are made for that.
03:29 They are made so that at the end of the circuit and the intermediaries, we need intermediaries, so I don't hit them.
03:37 It's sometimes difficult, but it's up to us to work with them.
03:40 But at the end of the day, the important thing is that by feeding ourselves, we protect our health and that we have fun.
03:47 I have been advocating for about 30 years for the taste of strawberries, especially strawberries and vegetables.
03:51 In our country, there are not only potatoes, but the taste of fish, the taste of oysters and salt, which is a real exhaustor.
03:58 The goal is not simply because we are in France, it is to have fun because it is convivial,
04:05 because there are real jobs.
04:07 The chefs and the young people who are there in training sublime our products.
04:11 They are artists. A beautiful plate, a beautiful dish, it is already tasted with the eyes.
04:15 So here is the loop, the loop.
04:17 And that reinforces the pride of the farmer's profession, which is not simply to feed in the physiological sense of the term.
04:25 I was going to say, we have a Republican word that is at the heart of all our town halls.
04:28 It is freedom, equality, fraternity.
04:30 We will add after this edition and to open the gates of the King.
04:35 Bon Appetit, Luc.
04:36 Bon Appetit, Eric. And have a good show.
04:38 [Music]