Lorient : La Ville aux 6 Ports – 1000 Pays en un – Documentaire Voyage – MG

Dans le Morbihan, Lorient Bretagne Sud est la destination idéale pour une journée, un week-end ou pour des vacances. Faites le plein d’expériences et osez sortir des sentiers battus !

Pour découvrir les merveilles des plus belles régions de France, c’est ici – Abonnez-vous 👉 http://bit.ly/3zjR2Vj 🙏

Profitez des 100km de littoral avec des plages paradisiaques et côtes sauvages, comme celles de l’île de Groix, aux produits locaux sublimés par une gastronomie raffinée, en passant par le patrimoine remarquable de Port-Louis et de Lorient La Base, ainsi que les paysages verdoyants des vallées du Scorff et du Blavet.

Réalisé par Léonie Samel
© MORGANE PRODUCTION – 2015

[Music] the country of the Orient its sea air its
wild coasts so many things to see and do in this region nestled on the coasts of the
dying land of culture and history the Orient you will see has an astonishing
architectural heritage the construction of this part will require between 12,000 and
15,000 men then it is on board a steel monster that we will embark for an
extraordinary experience in the strange life of the seabed with all these devices we listen to everything which is
located around the submarine and which says Breton culture also says gastronomy which would be
the Orient without the flagship products of its region the crepe in Brittany is real
lace so it’s really a know-how and it It’s a job, it’s in the
green hinterland that we will discover a living heritage the size of a very Breton horse. If
this one scares you a little because it’s too big, there are some a little bigger leg this
land of adventure also has remarkable natural sites which shelter surprising fauna and flora
I will tell you now that he is gone but we can come across
basking sharks here in the area I didn’t say before we won’t make him fear so let yourself be
carried away on this journey to the land of the Orient which is rich in [Music] emotion it is
in the city center of the Orient that our journey begins. We have an appointment with
Nathalie, a music enthusiast. history for whom this city has no secrets it is the guide
to the architecture and heritage of the Orient to discover the city Nathalie wanted to
take us to the top of the discovery tower 216 steps higher it is a breathtaking point of view
over the spleen of the Orient which offers us an ideal panorama to understand the history
of this city open to the sea so we find ourselves here on the site of the city
of ‘Orient the Orient will develop from 1666 when the very young
East India Company which was created in 1664 decides to install
port installations and its shipbuilding yard on this site to renovate these boats which will
go around the world to go to China in America et cetera so it is first of all a place of
construction and repair of ships for the East India Company then a place of construction
of steam battleships the formidable et cetera and behind today on the submarine base
a new naval construction zone has developed, we are reconnecting with the large sailing ships since
it is inside the submarine base which has been installed from the mast fitting industry
in Caramon de coq et cetera so we are now building offshore racing sailboats so
it is really a continuity of activity from the origin of the Orient to today and
in addition to construction naval the Orient therefore hosts a commercial port a fishing port which
is the second largest port in France in terms of tonnage therefore practically all activity is linked
to the sea in the Orient time passes therefore at the rhythm of the tides and it is precisely
by sea that we will continue our escapade in the early morning in a
cozy and mysterious atmosphere we embark for the island of Grois because it is impossible to
fully explore this region without setting sail on board we join Erwan our
nature guide he is a Glob trotter surfer from Morbian who for years has been traveling
the world in search of little-known surf spots but it is his region and
its coastline that he remains a fervent admirer 8 km long and 3 wide the island of Groix
is ​​the natural jewel of the country of the Orient since 1982 this island is home to the
François Lebail nature reserve which protects an astonishing fauna and flora but above all
a precious unique mineralogical treasure in [Music] France it is at the top of the
penmen lighthouse that Erwan has an appointment with Catherine the curator of the reserve P
m in Breton it means pine the point and M the rock is we are on the rocky end of
the island of Grois then the reserve starts where it ends where then François Leba he
inventoried our Grois minerals to find the most beautiful diversity and the most beautiful
minerals between the Brue horn and then the semaphore at the very bottom there for the Groisillons
here we are on the bird reserve for example   there are 120 pairs there so there are the
Herring Gull Sea Gull the cormorants upup the fulmars which nest in the cliffs
along this coast between the foghorn and the semaphore in addition to these populations of
maranishing birds we have moors with ash heather but also wandering heather for
the botané this heather is interesting because it is a heather that is found along
the Atlantic coast of Portugal up to Grois it is really the last site where the
heather thrives  it is in the north-east of the island that Erwan and Catherine continue their exploration at the
Pointe des Chats the reserve protects a precious geological site today it is elsewhere the
only natural reserve of mineralogical interest in France these rocks are therefore protected and have been for
32 years and it was time because the island was known for a century for its minerals and there
was a lot of looting there is beautiful remains but the most beautiful miners have long since
disappeared under the ice ax of scientists and collectors chist white green blue garnet
or glocophane here Catherine knows each stone like the back of her hand agroix we list 60
different minerals an astonishing wealth for such a small island and some are simply
unique so what makes these blue shales interesting for geologists is that
blue shales which date from the tertiary air that are 70 million years old have become extremely rare
on the surface of the globe there are only around ten places where they are found and these are the
most beautiful in Grois we also find many red minerals it is also nicknamed the
garnet island so it is that there which stands out yes and which with erosion the action of the sea comes to form
red sand surface on the PLs are broken by the sea and give these beautiful very fine red sands
these small pomegranates are filled with impurity so they are not translucent we cannot
make necklaces out of them and fortunately for me because they were stones that would interest
the necklace industry it would have been a long time since they would have disappeared I would have to camp here
to protect them so they are indeed treasures what hides the island of Grois fortunately with Catherine
they are in good hands and under close surveillance it is time for us
to go and meet another of our guides it is in one of the
largest air bases from France that Véronique, a fan of the culture of her
region, will attend a very astonishing training session, it is here that the bagade
of a must-see of Breton folklore is rehearsed. Véronique has the chance to
sneak behind the scenes of their rehearsal but then the people will say n Bret well
it is an ensemble of Breton music the particularity is that all the musicians are
military we are in fact in the bag of the navy nation not who was not in step the
major fox is the manager of the bagade he organizes the numerous performances of
the troupe are a bit like the military daddy of these young horseshoe ringers you do
n’t move because you are our point of reference if you move everyone is
lost so you stop you move more it’s a real privilege to witness behind the scenes of
these rehearsals a great first for Véronique to be in the middle of little mouse it’s so great
it’s completely not the same thing to see them in costume and then and then to see them
working it’s great I’m delighted well… come on we’re going to start again we’ll get back to the
bagade training here and we’ll attack the horseshoe straight away this set of Lambwe is in
fact the only professional bagade in France these 30 musicians are on average 22
years old and are recruited for a maximum of 4 years so every year major fox organizes
national auditions to find new recruits the opportunity is too good for
Véronique who does not hesitate to try her [Music] luck so when can I get
into this bagade maybe he can pass the audition so I’m going to try B you would like we’ll
bomb to start yeah so it’s like a beaked FL in fact it’s VO it’s is that
the same I have to blow very very hard that’s it I [Applause] taken all year round the
bagade gives numerous performances it’s now 60 years since Bombard cornemus
and drum have been spreading Breton music throughout the world but if there is well
a representation during which the unmissable presence is during
the famous interceltic festival of the Orient 10 days during which the
city center comes alive with the colors of Celtic [Music] culture over time
the bagade of the anbwe has built its legend and the enchantment of his music has seduced the
greatest, some meetings mark more than others and for Major Fox one of them
will remain a memory forever engraved so I have a lot of beautiful memories but hey I
think that the one which for me will remain the great memory of my time in Bagade is
this meeting with Queen Elizabeth I in 2011 at Winsor Castle I was able to speak to her
as I am doing with you and it it’s a magical moment somewhere and that we
can finally experience cobagade of Land buwe even the English were jealous when I told them
my English friends well there I shook hands with laarine that’s that for them it’s something something
inaccessible incredible incredible and for Vonique also an unforgettable memory that this
privileged meeting with Major Fox and his men now continue our journey
to meet our last guide a specialist in the gastronomy of the region
for this chef owner of a restaurant in the city center the golden rule of good cuisine
is above all fresh and local products for Naalie there is no question of a supermarket so
first thing in the morning she goes to the fishing port of the Orient it is directly to her matchmaker
that she will buy her fish every morning this wholesaler supplies himself with fish and shellfish
at the pork auction all these products are therefore ultra fresh I start my day with the
fishing PC that is to say that around 8 a.m. I come to pick up my fish and then once I have
chosen my fish I choose my vegetables and then I imagine my menu so it is really
the beginning of my working day and this morning the fishing was good Nathalie only
the embarrassment of choosing the pollack horse mackerel so it’s also very beautiful so the macro is
superb so it’s very stiff so it’s really a Petit Bateau fish in fact for me
I really choose the ones as a priority coastal boats because there is a freshness in the fish
which will allow you to really feel the taste of the good Yodé taste of the fish on the plate of
the sardines so there too we feel that they are very beautiful there is no Tach at all of blood
so they are really very beautiful and then some hake so I admit it’s a little
bit my it’s a little bit my favorite it’s really the typically orientated fish which
will remain quite soft very fine in taste so it’s really a fish that I really like, I
think I’m going to go with that for my menu this lunch would Nathalie be part of the club of
fervent supporters of hake from the Orient because yes here hake is much more than a fish in
fact in the first football teams the president was a fishmonger and in the team in
fact there were a lot of fisherman there were fishermen and in fact the fisherman who was
the president had the I used to call them hake in fact these baleur CPs so here it is
for almost 100 years it has remained lesp de Bur de l’or supporter or not in all
cases at Nathalie it will be sea on the menu a must for [Music ] season of [Music] is always happy year ton of fish who have landed at the
fishing port for Nathalie the lessons are finished so she will go to her restaurant where we
will find her very soon for a private cooking lesson in the green valley of Blavet
along the towpaths let us now discover a more secret Brittany before the barges
were modernized throughout France these canals were used by boatmen who had
their boats towed by draft horses and in Brittany the breeding of these work horses
always held a special place in the 18th century the region is the first in the breeding of the
one we nickname the very Breton it is at the Hara national d’enbon with Véronique that we will
delve into the history of these colossi she finds her friend Françoise, director
of the place, hello Françoise, hello Vonique, you show me these big animals, yeah with pleasure,
welcome to the national harbour of Enbon, I’m happy to be there, we’re taking a little carriage ride,
despite the weather, we’re going to find a window we put that on his head you are hard with my bring too bad
for the bring ok it suits you it suits me great the harbon regularly offers tours
of the estate in a carriage pulled by draft horses but today it is in
sports car that Véronique is going to board, it’s HERV, an agent of the hara who prepares the carriage for her
ladies, so that’s called putting in the car, because in fact we often talk about a carioolle or a
cart, but we’re talking about carriage car here it is a marathon car I assure you we will
go slowly for today or father but in real life strong sensation guaranteed we pass
through obstacles holes gaps m and there are competitions until at the international level
quite and frankly it’s sensational ah yeah it’s true, listen for a little ride
it’ll suit me well for today the whole thing on a sports car like this is finding
your place that’s it ah yes we can stay can stay at the end like that m one hand here and the other
here ok great SP and well listen here we go Voon so ver first sensation listen
great it’s very pleasant the rocking there of the weight of the horse when we transport the
public young children in particular there are some who fall asleep in the carriage yeah
I have a bit of the impression of being in a garbage truck I jumped like that I always dreamed
of riding behind a garbage truck, it’s true, well, everyone can see the activity as they
like, this walking walk is an opportunity for Véronique to learn more about this magnificent
estate, all these stables were used to what before there were more than 260
stallions here so at the time of course stallions for the war for agriculture and a formerly
imperial stud we met Napoleon on this site uh who made a quick visit we are going put it like that
and all these war horses were there for Napoleon’s campaigns so we had stallions
selected for the army with one of the missions of carrying troop transport equipment so
at the time we selected horses for this use since the historical role of the Hara was
to have breeding stock which allowed the king and then the state to have the horses he
needed today the hara continues to preserve the breeding and training of horses
trait then Véronique and Françoise continue the visit to the stables a TR star frame they
are magnificent these stables then they are stables which have been installed here since 1857 they
house the trèbreton stallions we can go to meet them if you want to gr bê massive and compact
the Breton draft horses appear strong and powerful with their 750 kg for their small
m 60 on average these stallions are imposing so here is Rebel 12 who is therefore a stallion who is
here at the Hara for driving work and then also as a breeder so the very
Breton is really a massive corpulent horse with an excellent character why because it
was selected for years to serve man in agriculture essentially and then
more recently for uses under the laws of harnessing so we can today I would say
find a Breton that you want knowing that there is also the postman if that one scares you a
little because he is too big there are some that are a little lighter so Hermes his neighbor he is
postman so the difference perhaps does not jump out at you but it is still much
lighter in its model so Hermes it also has the particularity of being auert it is another
truly historic color of the Breton breed with white hair and mixed Alan hair yeah it’s
rarer he that much rarer and today we have a role in preserving all that there
it’s good obviously today the Breton trait is no longer very used in agriculture but
for several years cities have started to be interested in its potential: school bus
or maintenance of green space, both fun and ecological, modern hitching could well be
the future of these colossi, good Véronique, you are ready for a driving lesson ah well yes then his
name is rebel you chose him no rebel market Véronique seems to take the P without
much difficulty she leads her stallion with a masterly hand if like her you wish to
train don’t hesitate the har gives lessons all year round after all these adventures it is
time for us to eat in the direction of the kerantche district in the Orient where
the restaurant of Nathalie and her husband Arnaud is located, they opened this establishment ago 25 years old a
small temple of Breton flavors Nathalie is waiting for us for a cooking class based on products
from the region and here is am mer Luchon de l’Orient from the port of the Orient which I am going to fillet
to be able to make a crepe in made with hake served with a little basil and
carigo sauce which is really a mixture of typical spices from the Orient and then we will put green beans
in vegetables beautiful products of delicacy and lots of pleasure here are the three ingredients
phar of the simple but delicate cuisine of our chef in fact I like cooking but I
also like products so if I don’t have the right products it will take away the pleasure so in
fact it’s essential and I I like the product better than the rigor we will say that the technical side of
the cooking so here I am spending time on my product and perhaps a little less
time on the technique nicknamed the fé du morbillant by the gastronomic critic Gill
pudlovski natalie is above all passionate about the flavors of Brittany so my husband was
not really attached to Brittany like I could be but hey I converted him and
so he followed me and it was meh it’s part of my life in fact it’s I wanted to
go to Paris to learn my job but there was no question of staying and living now
I’m going there on vacation it’s very pleasant for 25 years Nathalie and her husband have been born
to a network of producer friends from whom he only finds the best the crepe in Brittany is
also a profession the crepe maker with whom I work it took her years to master her crepe batter
and I am incapable of doing so too although it and in fact it’s real lace
so it’s really a know-how and it’s a job so that’s why I’m calling
on Ivan on the original side who gives me makes fantastic pancakes so that allows me as
it is very fine it will not take over the fish it will bring crispness
it will bring its little piece of black BL but it is the fish all the same which will remain a
little little the star of the recipe so here we are in Brittany I have to butter my crepe
it’s obviously fleur de sel butter that Nathalie uses then she spices it all up
with a spice that couldn’t be more oriental. I am going to use Carigos so a mixture of
typically oriented epic since it was imagined by a pharmacist Mister Kid he sold his
Carib in his pharmacy and the day he sold his pharmacy to the Puat family so
at the beginning of the 20th century he sold at the same time its secret but it remained the carigos
and even today we only find this famous mixture in the pharmacies of the Orient the
papillotte ready it is time to cook it so in the oven 250° at approximately for
7 minutes Nathalie’s cooking is astonishing in its spontaneity above all attentive to the products these
recipes seem to be written like a score according to the seasons the seasonal fish will
miraculously also go well with the seasonal vegetables so in fact by making
shopping we often have products which go well together and so the inspiration comes
quite naturally mixture of taste, color and flavor in one’s cuisine and the deatur:
these dishes smell good of Brittany after all, I’m just going to put my papillote on my
green beans then a Merl Papillot with Sarasin well regularly Arnaud, Nathalie’s husband who
manages the restaurant’s cellar, comes to the kitchen to discover the preparations and harmonize his choice
of pourer drink and all flavored with quite a bit of Basil and so on. So together
we are thinking about the best pairings to enhance POS on site it could change
a little for with the Basil the tomato it is fine and tangy the Gilv cider is a
typical product of the region very soon we will be there at la recre deucteur will reveal its
manufacturing secrets but in the meantime we continue our exploration of the country of the Orient we
have an appointment with our nature guide at Armor beach at the nautical center of Kergelen
if originally this place is a famous sailing school it’s a completely different activity that awaits
Erwan perfect welcome to board direction tah Beach on board he finds Mathieu and Antoine for
a discovery you will see it we couldn’t be more in depth of the island of Groit Matthieu
and Antoine are in fact diving instructors and their favorite sport is at the foot of this
small island the divers named them Tahiti Beach because it is a rich site with often
clear water visibility and lots of things to see really a very very
rich site in terms of the diversity of Fauna and Flora what can we see there what can we
hope to see then we will come across a lot of crustaceans and shrimp cake at the fun level and
Flor fixed on the rocks we have sponges we have anemones conger eels which are quite quite
famous in the area large fish which looks a little bit like a snake large gray fish and
then a lot of wrecks which are present in the currents here on which we dive it is
one of the particularities of our our region here with the presence of the submarine base
of the Orient do you know the saying who sees groit sees his cross an omen not very reassuring
but which seems to have been right in the destiny of many unlucky sailors around the island of
Groix there are more than 350 wrecks the oldest wrecks go back then the oldest wrecks
date from around 1800 we have some Napoleonic ships boats wooden boats on
which we dive very very little on all the wrecks we dive it’s going to be
boats from 1914 1920 until the Second World War 39 45 and then some wrecks
too much more recent we have a few boats which were sunk in the 80s and 90s
trawlers mainly clothing crockery or ammunition it is often a lifetime that
divers discover in the heart of the wrecks treasures which each time arouse
their passion a little more and their curiosity a wreck that I looked for for a long time here it is
the wreck of the hunter 16 like a boat from the second the Second World War it took me
10 years to find it here for example and and you have already gone back of obs or parts r we
n no right to bring up neither living species nor objects and remarkable parts
that can be found on wrecks everything that happens at the bottom remains at the bottom bringing up objects
so that they end their lives in a window I find that I find it really a shame
before diving a few basics of safety is necessary for Awan once under water there
will no longer be time to ask questions because communication is quite limited we have this sigau
there which is question answer are you well you answer me well I go back up ah yeah
question are you well I RP the same thing yes I am well here we go back up we
go down we go down stop stop that’s it and then bah after bah open your eyes carefully look
go try to go and dig under the algae in the faults uh find find
as many things as possible try to see as many things as possible sun and calm sea
today ‘today the conditions are optimal for a great dive all that remains is to jump into
the water ok go back down the ladder [Music] that’s it we’re going to go there I’m going to tell you now that he’s gone
but we can come across basking sharks here in the area not mentioned before he leaves so as not to
scare him but it sometimes happens that we come across sharks which are animals that can
be up to 8 or 9 m long at almost hoping that he comes across one the basking shark is
the largest fish in the world after the whale shark but rest assured it is totally
harmless despite its imposing size and all the fear that its gaping mouth can inspire it is
not in danger. fact that a ferocious devourer of plankton for Herwan no shark on the horizon and it is
a very peaceful dive awaiting him a multitude of other species inhabit these
Breton seabed between faun and flora it is a universe multicolored which reveals itself under its
[Music] eyes sea urchin dry shrimp crab and spider starfish crab and Anemon
jewel herwan palm of surprise in surprise rock bottom or sandbank the coasts
of the island of Grois offer very good diving spots [Music] varied
little-known landscapes of the country of the Orient which really deserve to get into the water [Music]
we are now going to the heart of the heritage of the Orient to
discover its famous submarine base located on the Keroman peninsula is
a major element in the history of the city here between 1941 and 1943 three
gigantic blocks of reinforced concrete were built. It was the German navy which during the Second World War
chose the spleen of the Orient to build its most important submarine base a titanic construction site
500,000 cubic meters of concrete in this set of bunkers known to be indestructible.
K3 is the largest of the base’s hangars. left again for a visit to the base of the
base hello so we are here so in the K3 there are submerged basins there are
some in this K3 to be able to shelter 13 submarines between 11 and 13 under -sailors the
construction of this part which is in water will require a workforce of
between 12,000 and 15,000 men who come from all over Europe and they will work 24
hours a day on two 12 hour shifts for the Orient the presence of this base will be a
curse in December 1942 the Allies decide to attack the Germans but do not have the
technical means to destroy this concrete fortress he then decides to bomb the city center
the Orient is totally destroyed the base is barely gratified the Germans leave the base
remains and it is the National Navy which recovers the place it will make it for 50 years one
of the most important centers of French submariners since the base is being reconverted into a
tourist and nautical economic center it is a place which is loaded with lots of small
human strata and today there is a reinterpretation and we are reinventing the place to
settle there to put an office to put training we can divert the places there there
is such monumentality which has plenty of space which we can reinvest today with an
artistic look so it is a place which continues to live and which continues to be reinvented on the
basis of Keroman we also find a amazing memory left by the National Navy the
flora a 37 m unsinkable after 40,000 hours of diving this submarine has well deserved its
dry retirement hello Nathalie we are going to go on board Michel is a former submariner who has
spent his entire career in the Orient together we are going to discover the innards of this iron monster
an immersion in the funny life at the bottom of the sea here is Nathalie well now we
are in the crew station at the front which is also the torpedo station so here on this type
of submarine there was on average 55 people sometimes more it depended on the missions and that’s
a bit like it was the crew station here there were about 25 to 30 people who
shared this room at at the rhythm of the shift hours so you still see that the space
is very limited yes eh you have to imagine when the tables are in place there are tables
all along you take the bus at midnight you are in the process of ‘trying to sleep then there are
people who are having a bite to eat or who are playing cards it’s not
always easy it’s the living room a bit of it’s the living room life yeah and you smell
the smell the smell that remains it’s a smell that remains it’s always present so it
body odor of diesel et cetera and it permeated all our things we could possibly
take a shower it’s the local soil which is equipped with a small shower but as there was
no water on board to wash it was rare that we took a shower if it was really necessary
before arriving on a stopover what yeah on board the temperature could exceed 40°r when
we know that the emission could last up to 4 weeks, which means we had to be resistant,
we are now entering the operation center, this is where all the devices are located
listening sonar radar transmission device and especially torpedo launch it was a bit like
the brain of the submarine we listen to everything that is around the submarine we try to hear
the noises as much noise and sound as possible analyze these noises to know who we are dealing with and everything
is then reported on this table so that the commander can have an
overall situation of what is happening around him. It was in this room that you were my
role. It was I was head of CO so I managed a bit of all the devices that you have here
and I kept this table up to date so that the commander afterwards could make his decisions
what finally with all this machinery the living and circulation space was
extremely restricted for the entire crew the next room that Michel will show us there is a
risk of talking to more than one one thing is certain on board life was not
very comfortable we are now arriving in a small room very important which is not
big but which is essential for life on board the kitchen every housewife I am
sure would dream of having a kitchen like that to ensure the feeding of approximately
55 people on board it is huge and opposite the kitchen the toilets there too it’s
not very big so we end the visit at the back of the submarine a space that Michel
knows quite well here is my berth when I was on board this submarine I slept
here and I was less strong also at the time I got up there more easily
now it would be more difficult yeah today the living conditions
in the submarines have evolved a little but the comfort remains still very spartan
for 4 years this submarine has been open to so if you go to the Orient
do not hesitate to get on board we are now taking the road towards Guidel
we are expected at the Kermabo orchards it is in this garden of Eden lulled by the
maritime sweetness of the neighboring coasts that G cultivates a very particular variety of apples from the
region today is the very first harvest day of the season AR Nathalie’s husband
left the kitchen of his restaurant to to visit his producer friend it’s okay you’re doing
well hello Arnaud it’s okay you’re doing well bah ah bah that’s it it’s gone Al and well here’s the harvest
of the new year 2014 it’s gone it’s generally it takes how long in fact
we have to think about 2 years ultimately because like us we are in
organic production so the natural KEY of the tree Well it has a tendency
to alternate with time and that’s good it’s always better to let nature
do its thing for us, we start from the principle that we let it live a little in the
Kermabo orchard, around ten varieties of apples are grown, but the star of the estate is the guilvic
the smallest green cider apple in southern Brittany then this apple has the particularity
of making a white cider therefore a white cider compared to all other types of ciders which make
rather colored ciders and which are tannic which have bitterness whereas this one there is no
bitterness at all it only has acidity and therefore which means that when pressed it has a lot of
fruity a little citrus and with uh a very very lemony flavor what and so very pleasant a little we
called it uh before Breton champagne we reserved it before for baptisms for the
slightly more festive events which for a long time few vintages of cider v was successful which
makes it an exceptional product but still today its production remains a delicate art
from harvesting the fruit to bottling Eugène produces his cider from A to Z and for him
this is what makes all the difference the immense advantage of being a producer of apples is that we
completely control the manufacturing process, that is to say that an apple, in order for it to remain in
good aromatic quality, it must be picked up quickly and processed quickly, therefore, and
like us, we completely manage this parameter. harvesting and processing in fact there is a delay
of one day maximum so the apple is not degraded and therefore on this platform there is a central level can
yeah that we open and therefore the apples go pass through this gutter and with a
water circuit so from this gutter there they will pass from below to go towards the
fuse which will feed the grinding okay so here the apples will be stored
in the different ones pits and then they will be transported on the supply chain
to go to the crushing of the apple with the nectar so there is a very precise work on the fruit
washing maceration pumping then finally pressing the preparation is skillfully orchestrated by Eugène and
the juice is cooled at this time in the vats which by necessity we can taste or of course it is from
last year’s site which is precisely the acidulit juice which does not have much this year and
which will serve as a basis for us assembly for the cies of the year for Arnaud’s taste buds these
flavors are always a wonder it’s impressive the fruitiness that it has has a beautiful
discreet light liveliness but very sweet well ah yes it’s very well preserved very nice ah
yeah for 25 years that we have been working together it is always of regular quality and how
you always arrive at this top quality what and well it is not complicated cleanliness speed well
respected the raw material fresh clean healthy especially healthy very healthy no apple rotten
and we arrive at some great products which Eugène makes many other apple-based products
so if you pass by the coasts of Guidel think about taking a detour inland for
the greatest pleasure of your taste buds listen well come on I I’m going because Natalie is waiting for me,
yes, it’s okay, see you soon, hello, goodbye, back now around the
Orient 727 submarine base, dirty bags is a young company that had the
original idea to recycle used boat sails to make designer objects bags
clothing real estate here everything is made of racing boat sails today the
company opens the doors of its maritime container to Véronique to reveal the
manufacturing secrets of its products made in France she finds Stéphane in his workshop,
a craftsman who does a very unusual job, he’s a sail cutter, well that’s where
I store all the sails that I’ve already worked on, so well see that these are
panels for example which are ready for cutting on the digital machine there are some
which are very colorful others less here it is which are even almost transparent there it
looks like it is plastic but what is it actually this one oh well it’s acron kevelard
carbon spinnaker star here the materials are the designers’ greatest sources of inspiration
there is always salt in fact on the sails and well, when I cut them out it’s true
that it pleases me enough to tell myself that well such a sail could, I don’t know, sail in
the Pacific Ocean and that therefore the salt which is on my hands could come from the Pacific for example
while it is new or worn each sail preciously stored basically we can say that
well the story of the bag begins a little bit here the first real step being the harvest in
fact of the sails and it is true that here we are well placed because we are next to the Cité de la
Voile next to the offshore racing pole so there must be lots of boats changing
sails all the time right by the sea this is not It is indeed not by chance that the company
has set up its workshop here, the hangar is surrounded by numerous stables of professional skippers.
Stéphane has an appointment to pick up a boat sail not very far from here in fact,
even right in front of Stphan something for you there very good we found this sail last
wind of the globes I think it will make beautiful bags and then okay listen we will give it a
new life you may have recognized it it is Jean-Pierre Dick a skipper famous for his
performances during the Wind of the Globes in 2013, well it’s the end of one story and the beginning
of another and the beginning of another ok Stéphane take care and well listen I thank you we’re
going take care good what does it feel like to think about the second life of this sail which has
already traveled around the world well there is always a little emotional side because we remember
certain phases with the real sail and I’m happy that she’s heading off to other
adventures, often the sails are considered a bit non-consumable because well,
it’s performance, it’s the engine of the boat, and today we now manage to
recycle them thanks to 727 bags it’s a second life, there’s a bit of a save the planet side,
yeah absolutely, it’s still a story, so it would be a shame to throw
that away, so there’s a way to do some great things, but before you do become a pretty bag these sails
still have a long journey to make and will pass through several hands firstly unfolding and
cutting the sail then heading to the cutting workshop using an ultra modern machine Stéphane
can cut dozens of sails into at the same time for him the work stops here with the
choice of color and texture of the infinite assembly possibilities which make each piece unique and
finally the assembly of the bags will take place in the hands of Marie cl an experienced seamstress
it is up to the famous tonner sailmaker that she began her career around forty
years ago I participated in the manufacturing of the sails of the éc tabarli puxis boat and I
found them here 2 years ago because we recycled them for a limited series you reworked them
twice twice yeah theirs first life and their second life absolutely
that’s a beautiful story yes it’s a beautiful story and these beautiful stories are precisely
what that the creators of the company seek to preserve so Jean-Pierre I found this this
pouch which comes from the sail of your boat which made the route des Princes yeah there it is
the sails of the trimarant so on each product is sewn an identification sheet which allows
its owner to trace the maritime history of its acquisition and that’s it, it’s the
final touch. Well, it’s a little more good wind, a little more personality, thank you after all these
stories of navigation it is time for us to cast off the moorings because a last adventure
along the water awaits us our trip to the country of the Orient ends at the port of keroc
near the anchorage Vincent kayak instructor has arranged to meet go to Awan to show him
another face of the coast of Brittany, let’s go for a walk in the rat of [Music] water,
in fact we’re going to turn our shoulders, you see, you really turn your shoulders to the right there
in this case like that you can paer to the left and we will accompany the movement with the shoulders we  will
go quickly after there we will trace there I do that Erwan seems to have acquired without any problem the art
of handling the paguet so we’re really going to get closer to the coast, the idea is to go and
shelter from the wind, which is nice in the sea, it’s a change of atmosphere, you see, we’re
moving from a place where we were a little bit in the wind a place sheltered from the wind depending on the
time the landscape changes regularly Tide high low tide the sailboats pass a little
further offshore while we are really going close to the rocks and we are the only ones using
this area there then there are fishermen and divers but they remain static what is
super nice is that with a little bit of swell they have fun going over the stones
surfing a little bit the movements of water   that ‘s how we have a lot
of pleasure in C of [Music] sea of this place Vincent knows the smallest
secrets once the tide has gone down and after a few slaloms in the rocks it’s a
very astonishing find that ‘he’s going to make us discover what are you going to show me, we’re
going to see the thumbsfoot, the poupieds, but… what can be hidden behind such an
unusual name, the poupieds, that’s what we think? is shellfish but it’s
not shellfish it’s a crustacean because there is a little creature that lives inside
there and that comes to catch the planeton in fact it’s a very dangerous fishing because in
fact when there is a swell you have to catch the thumb between two waves so you have to
hit with a hammer and a chisel underneath to be able to tear off and then keep the little tube
which is eaten so we will leave them alone. fishing is very regulated in the area there
are very few days we have the right to fish and the most days are
in winter but it’s only a few days per month in harmony with nature
Vincent and herouan sail along the water this evening Plover erette great corboran Gull and moitriilleuse are
out dressed in their most beautiful plumage the sea kayak allows you
to closely observe the many species of birds present at the end of the day
the great cormorand that which is white and black in fact it is a subspecies which comes from
Morocco which is established in Brittany in fact and which begins to copulate with the
local cormorants so that makes a new species of small corpmoran turning stone on the
rock they have the color of liquen in fact they have a little bit of gold a little bit
of black a little bit of brown they are made in the landscape is called the tournpiierres
because they turn over the stones so you have to be careful when you sees the birds
moving away a little bit so as not to surprise them both silent and fast the
sea kayak allows you to discover the Breton coasts in a new light a unique moment which even for those
accustomed to the region remains exceptional sailing there it’s really a very different feeling
compared to for example we’re really in the heart of the action and it’s true that there it’s
much calmer we’re on a body of water where it varies there are times when we are
exposed to the swell there are times when it is much quieter and it is a good time
it is in this idyllic setting that our discovery of the Land of the Orient you have
seen the magic of these Breton coasts in store for many surprises so you now know
your next holiday destination [Music] [Music] TR sự mà đ