Lorraine, région de cœur – Échappées belles 4K

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Traversée par la Moselle, la Meurthe et la Meuse, la Lorraine est la seule région française à avoir une frontière avec trois pays : la Belgique, le Luxembourg et l’Allemagne. Elle est au coeur de l’identité et de l’histoire européenne. Malgré son passé historique tourmenté, elle entretient un dynamisme et une forte attractivité.
Au sommaire :
– La Moselle
– Les jeunes et la Première Guerre mondiale
– Reconversion industrielle
– Le «Made in Lorraine»
– La beauté des Vosges
– Portrait du chef Loïc Villemin

Le carnet des bonnes adresses Echappées Belles Lorraine !

Visiter l’ossuaire de Douaumont
55100 Douaumont
http://verdun2016.centenaire.org/fr/lossuaire-de-douaumont

Manger au Food truck des « Cantinières », 100% meusien
Avenue du Soldat Inconnu (227,44 km)
55100 Verdun
https://www.facebook.com/lescantinieres/

Faire un vol avec « Les Ailes Anciennes de Lorraine »
Aéroclub
54800 Doncourt-Lès-Conflans, Lorraine, France
https://www.facebook.com/AilesAnciennesDeLorraine/

Louer des vélos à Verdun
Atelier Cycles Verdun
48 Rue du Pré Pommere, 55100 Verdun
09 81 99 99 29

Baptême de l’air en montgolfière en Lorraine
https://www.pilatre-de-rozier.com/
03 82 33 77 77

Goûter aux Macarons des sœurs à Nancy
Maison des sœurs Macaron
21 Rue Gambetta, 54000 Nancy

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Sophie Jovillard, Tiga, Ismaël Khelifa et Jérôme Pitorin se relayent le samedi à 20h50 sur france5 pour vous faire découvrir des échappées aussi belles que lointaines.

[Music] [Music] [Music] Hello, I’m very happy to be back with you for your new escapades. Today, I’ve decided to take you to discover a land that will surprise and even amaze you: Lorine. So, by coming here, I set myself a challenge: to show you the real Laoren. Because when you think about this territory, clichés sometimes die hard. No doubt because recent history was written here much more than elsewhere, whether it was the two world wars or the industrial epic. But you’ll see, the reality is light years away from preconceived ideas. Let’s go on a journey to a magnificent, creative part of France where people speak with love and pride about where they live. Let’s go. [Applause] Ismaël Kifa has chosen Loren for a special journey. People who discover the Meuse are of course surprised to see all these cemeteries. And this one is the most important, that’s for sure. A very living history. Wearing the uniform allows us to pay tribute to the soldiers of the Great War in a different way. It’s good to live in a region and to be able to say what happened. It’s always good to know where we come from. But the Lorine is also a young generation that is eager to be entrepreneurial. We immediately wanted to say, be careful, our beer is produced in the region, it’s a product at the base. I feel that today people are really looking for the local side without forgetting its fundamentals. I’m going to introduce you to a friend who, I think, frankly makes the best quiche laorine in the mess. She’s the queen of quiche. Yeah, it’s Maette. You can’t eat quiches without Mademoiselle, or that’s brutal. That’s for sure. Loren, a region of the heart. Two appetizers of scallop cubites, cheeks, cheese, and brûlée. The customer must feel that we cook with love, and I want us to have a good time. Who has a few surprises in store for Ismaël? You really don’t want to tell me what your job is? You’ll see, it’s a very special profession. Ready for a breath of fresh air? These trees are about a hundred years old, eh? We’re going to find fir trees in the Voenne forest that are almost 500 years old. I come here to recharge my batteries, get some fresh air to unwind , and there you go, I feel good. Welcome to Loren. But for Ismaël, this discovery of Lorine will begin in the air. He has a meeting with Patrick and his son William, both passionate about aviation and history. [Music] [Applause] OK. Come on, let’s slow down . That’s good. Hello. Hello Patrickine. Nice to meet you. Ismaël. Ismaël. William. That’s it. That’s it. Father and son. So father and son in the same association. There you go. The same passion, let’s say the same passion. You both work on airplanes? Both of you. And you must put stars in people’s eyes with these airplanes. The enthusiasts, of course, love flying these machines. Yeah. When is that one from? It’s 1941. But we won’t be flying that one today. Ah, we’re not flying that one. It’s a shame because it’s very beautiful. It’s very beautiful. It’s true, it’s a beautiful machine. No, we’re going to fly the PT26 today. There you go, the PT26.6, that’s the one. There you go. It’s not bad either. It’s a pretty unique machine, since there are only seven left in the world. Okay. There’s one here in Laoren thanks to us. In Laoren, thanks to us, and it’s the one and only in Europe. And it’s called the Spirit of Little Norway. Exactly. In fact, it’s a plane that was taken over after the war by the Norwegians. So it was more the spirit of war, it’s the spirit of flying with beautiful machines. I’ll let you fly, eh, I can do it, but no, I’m joking, no problem. I’m not sure we’ll come. So be careful, get on the black box. I’ll go in front. There you go. Oh yes, there There’s not much room, eh. No. And again, you’re in an American plane, it would have been a French plane. It would have been even more cramped. I really like the wooden handle first. Yes. Second. Okay. And then after that, you just have to hang it up. It’s a complicated belt. No no, it’s not complicated. We’re ready to go. OK. Very good. William, you can shake the propeller. Woohoo! Let’s go. [Music] [Applause] We can close the canopies. OK. [Applause] Woohoo! Ah yes, it’s going up. Ah yes! Ah, it’s moving a little more. Yeah. Oh! Oh my! I feel like I’m in the Hotheads. You know that series that took place during the Pacific War with those American pilots aboard their little fighter planes there. Exactly. Ah, it’s magnificent. These little villages are really very pretty. You can tell it’s an agricultural region here too. Lots of fruit trees too. It’s the Ambelle region. And yes. Oh, it’s a great region. Look, it’s beautiful. It’s green. We’re going to try to take a right. Okay. We’re going to do a Oh là là. Oh là là. Are you okay? Yeah, that’s not going so well. Don’t pull any punches like that on me. No, it’s fine. I see that you’ve at least mastered it. Yes, yes, don’t worry. In aviation, they say there are no good pilots, there are only old pilots. But when were these planes used then? So this one was used in 1900 1944. They trained fighter pilots. Yes. OK. Like that’s why you have dual controls. Ah there. So now we’re arriving, we’re going to arrive south of Lake Limbadine. Oh my, this lake really there, it’s very wild, huh, you know. We have the impression of seeing images of Canada with the forests and lakes behind. Yeah, absolutely. It’s very exotic. We never get rid of these landscapes. I really like your office. Thank you. It’s true that it’s good. So there, we arrive at the Verdin field. And yes, Verdin, it was the epicenter of the 141 station. Absolutely. There, we are on the left. The u Ah, it’s the famous Dou. No, Dou. Absolutely. I have to go there. Yes, yes, yes, I have to go there during my trip so you’ll have seen it from above. Oh yeah. It’s very moving. It’s a great experience. Really, it was my dream when I was little to fly planes. Ah well, there you go, you did it. Thank you Patrick, thanks to you, I’m living my dreams. Ah well, it’s with pleasure. With its 700 km of waterway scattered between the Meuse, the Moselle and their tributaries, the Lorine is a true playground for all nature lovers. Turn into a street. [Applause] To courage. Coming from Switzerland, the Müller family chose to spend their vacation on the Marne du Rein canal. [Music] It’s the first time that Gino, the grandfather, has driven a barge and it’s not childish. Ah, more guys, I think. And there, you’re good. But it’s not going well, it’s not going well. I can’t leave. I have too much stuff here. No, blue. It’s the back that’s turning, not the front. So, uh, we’re fast, we’re fast too beautiful. It’s green. Guided by these cabin boys, Gino explores the depths of the Arsvilleur tunnel for more than 2 km. While strolling along these mysterious waters, the family cultivates a taste for patience. On the water, there’s a different contact with nature. And it’s much calmer. It goes very slowly, it goes at 10 km/h, even if it’s quite noisy because the engine, well, it’s revving all the way. [Music] After traveling 10 km on the canal, the family is not at the end of its surprises. Installed on the mountainside with a 45 m drop, this boat lift, which was put into service in 1969, is a unique site in France. No, no, I have a little bit of stress of my own. But if I’m scared, I can put it on. I’m not scared. [Applause] So good. Back when the locks were still working, boaters had to sail all day to cross the waves. Today, thanks to this incredible machine, the Müller family completes the crossing in a record time of 20 minutes. This elevator is now one of the canal’s must-see tourist attractions. I didn’t think it was so gigantic. And yes, I am, I am impressed. Like the 10,000 barges that travel each year on the canal, the apprentice sailors continue their adventure through the waves. [Music] Despite the disappearance of the locks, the 17 lock keepers’ houses are still present in the Lain landscape. A heritage that attracts many curious people. [Music] While some are falling into disrepair, others are being rehabilitated. This is the case of lock number 2, a guinguette with the delicious smell of crepes. Thank you. So the mousque for you, the Normandy appetite. Thanks to Valérie, the Valley remains alive and lively. [Music] In fact, I am originally from the Orient itself and it was a coincidence. I learned that there were locks that were freeing up. I was invited to visit this valley of lock keepers and I completely fell in love with it. Here we are. Yes! Cool! Thank you. There you go. Thank you. Bon appétit. Thank you. Thank you. Official valley prize. Well, honestly, doing something like this outside is nice. Yeah. And it’s good that there’s a bit of life in this valley. I ca n’t be more in nature. I can’t. It’s really the flow of the water that you can hear. Uh, very pleasantly too. I thought it would tire me out, but not at all. It’s soothing, revitalizing, energizing. I wouldn’t have seen myself anywhere else. The Loren is a mosaic of canals, but also a maze of gigantic lakes. A paradise for boaters and fishermen, Lake Madine offers a wide variety of possibilities. Along the water, two friends treat themselves to a moment of relaxation with a breathtaking view of the forest. The exceptional light today. It’s better than a completely blue sky. It’s much more interesting to take photos with clouds like that. Fabrice is passionate about photography. Thanks to his sailor friend, he can approach the birds as closely as possible without disturbing them. [Music] Where’s it going fast there? Have you seen Jeanfille? We see an egret there. A white egret, a great egret. It’s at its peak there. It’s a little sheltered from the wind. Superb bird. For me, Lake Maniline is really fantastic because it’s very diverse. There are the Meus coasts surrounding the lake and all these layers, including the forests, the reed beds, the eels. So the environment is very, very rich. So we have a lot of birds, an incredible number of fish. Sharing these moments with Fabrice allowed me to learn a lot and therefore to observe all these animals in a different way and even more passionately than before, knowing a little more about them. Known for its forests and mountains, Loren is a sublime region cut by a maze of canals and lakes that offers a gigantic playground just waiting to be explored. [Music] Hello Hélène. Hello Ismaël. I’m doing very well, and you? Nice to meet you. Same here. Well, I’m delighted to meet you anyway. I’ve heard a lot about you. Thank you. I was told that you were the best person to show me this verdant place and its history. I don’t know if I’m the best person, but hey, I could probably show you things, that’s for sure. Well, listen, I think we’re going to start by taking a little look in the sweat. That’s really unmissable. And then after, we’re going to head towards a destroyed village. We’re going to show you a trench, and then a few potholes, things like that. And me, I like doing sports, even if it doesn’t necessarily show. So I’m delighted to be able to do it on a bike. It’s great. We’re going to let off some steam. Yeah, it’s going to be fun. Come on, is this your first time here, Ismael? Yes. And I won’t hide from you that I’m very touched to be here because we hear a lot about it when we’re teenagers in history classes. We’re inevitably moved when we arrive here. It’s so magnificent that we can’t remain indifferent. [Music] It’s a very impressive place because it’s in a cathedral, a bit like a mausoleum. Yes, it’s truly a mausoleum. It was built just after the end of the war. So the bones of men we couldn’t identify were stored here. So there are German soldiers, there are French soldiers. In total, there are 130,000 remains of soldiers in this area, and they were gathered by battle sector. There are 46 sarcophagi, and in each sarcophagus, in fact, there are the remains that were found in a sector of the Battle of Verdin. You say 130,000 victims in this one alone, but how many died at Verdin? So, during the Battle of Verdin, which lasted about 8 months, there were 300,000 dead, about as many French as Germans, plus 400,000 wounded. So 700,000 victims. 700,000 victims. That’s the population of Marseille. Well, that ‘s the population of a big city. Yes. And there we have 130,000 anonymous soldiers. What really struck me when we arrived was this ocean of crosses in a huge, endless cemetery . People who discover the Meuse are of course surprised to see all these cemeteries. And this one is by far the largest. That’s for sure. It’s really impressive. [Music] Cycling is a sport. That’s all we’re going to do. Up, down, up, down. [Music] We’re coming to the London trench there. What’s the London trench? Well, I’ll show you. We’re going to stop and then we’re going to walk alongside. But it’s actually a trench, right? Well no, it’s not quite the same. The trench is a more or less deep ditch, and the trench was parallel to the front line facing the shots, while the trench connected different trenches together. And all these soldiers were hidden in the weapons because there are a lot of forests. There, it’s still very protected. Oh no, actually, you have to imagine this space. There was no forest at all, if you like. Basically, there were rooms. There were vineyards, there were orchards, and this forest that we have here before us was planted after the war in an area that was called the red zone. Basically, it’s the Verdin battlefield. And in this space, no more activity was possible because it was completely infested with shells and ammunition. And so apart from silviculture, nothing could be done in this area. Silviculture is the activity of wood and forestry. It is mainly loaves that were planted. [Music] Wait for me, Hélène. Come on, Ismaël, courage. You’re too fast for me. Hélène, all the holes we see there are holes from au buu. Yes, yes, of course. Here, we are right in the middle of a field of shells. And I don’t know if you noticed, we see scrap metal everywhere too. We can see them clearly here anyway. Today, it’s dry. Can you imagine when it was full of bits, full of water, the conditions must have been really very difficult. It must have been hell. February 21, February 22, 1916 2 million shells fell in this area and we can still find some today. Yes. And they’re still in a state of explosion. It’s a bit dangerous to walk sometimes. You have to watch where you put your feet. There’s an image that comes to me when I see this landscape, it’s that on my grandmother’s shelf, there was a photo of my great-grandfather with his registration number, you know, posing proudly like that with his beautiful mustache. Uh, these are people who lived 600 km from here in the upper Savoie and who uh came to fight uh on the grounds of the First World War. They probably passed through Verdin. 3/4 of the poilus passed through Verdin. So uh, many families come with documents from elsewhere to look for the grave of a grandfather. Uh, that’s quite moving. Yes. H I’m going to show you now a destroyed village. OK. It’s over there. Let’s go there. [Music] So here, we’re in Fleuri in front of some hill. This means that here there was A whole village. Yes. Yes. A fairly large village, 350 inhabitants. And there, we’re on a street marked by this concrete driveway. And I don’t know if you noticed, we passed markers and each marker indicates the location of a building. There, we’re right next to the school. The town hall is behind us. But there’s nothing left at all . There’s a chapel that has been rebuilt in each village. There, that’s funny. [Music] Yes, extend the fire, my God. Extend the fire. Come on, let’s get back in line. [Music] Spring 1916, the current cat trench is on the front line of the Battle of Verdin. During these clashes, up to 20 high-altitude troops fell per minute. Despite repeated attacks, the poilus definitively stopped the German advance. 100 years later, some Laurins had the somewhat crazy idea of ​​reconstructing their trench identically. These early enthusiasts slip into the soldiers’ shoes. [Music] It’s very sad. After a while, you get used to the outfit, eh, when you keep it on. No, we always have several hours. Yeah. The fact of wearing it is almost every weekend. Yeah. Ah, do you wear it often? Yeah. Yeah. Well, often, either in commemoration or in constitution, the fact of wearing the uniform allows us to pay tribute to the soldiers of the Great War in another way. All three of us have typical silhouettes from 1914. We look at period photos and we can find one who has a mustache, another who is a little unshaven and another who has several days’ beard. We’ll never get close to reality because there’s no bombardment, no fear, no thirst, but we’re stepping out of the history book and here we are. Put to the test of time, the trenches were gradually swallowed up by the Laurin soil. Thanks to the generosity of the villagers, David and his friends reconstructed its 100m gallery from salvaged materials. So, the trenches are French regulation 1915 model trenches. You can see that they are impacted in places, which shows the intensity of the fighting. It took us more than two years to create this trench. We were inspired by original documents and photos that we found at flea markets or on the internet. And so we were able to get as close as possible to reality. [Music] More than a simple reconstruction, they wanted to make it a living museum. With Marlè, the trench nurse, visitors have a date with history. These are objects that really come from the field. It goes from simple shrapnel to helmet remains, bayonets, mess tins. So, be careful, kids, because that’s a bit dangerous. That’s what we call booby traps. This one, in fact, we’re going to place it on the paths frequented by horses. They won’t necessarily be wary, so they’ll hurt themselves, get their feet caught in it. So there you go, it’s to stop them in their tracks. So, do you know what that is in your hands there? A bullet. No, no, that’s what goes into the gaps of the famous German auus. There you go. So basically, it was as if loads of rifles were firing in all directions. There you go, that’s exactly it. It hurts, it hurts the soldiers. There are still quite a few on the ground. If you have the opportunity to go to sites, stay vigilant. There aren’t accidents every day, eh, but we’re never safe. With more than 50 million tons of shells dropped on Verdin, the surrounding countryside still bears the scars of the Great War. The primary guardians of this heritage are the farmers. David’s passion never stops, and whenever he has time, he tours the farms to add to the collection in his trench. Hi David. And you? Yeah, it was fine. Hey, actually, I found a pig’s tail for you. Oh yeah, twisted by artillery. Listen, thank you. We’ll show this to the visitors. You’re welcome. Every year, while working the plots, we find… always find explosive devices. So at that point, we notify the town hall, the prefecture and the miners come to evacuate the shells on site. So we work with history. Last witness of the First World War, his shell remains blend in with the ground but David has a sharp eye. He’s a big one. It’s just shrapnel. Well, the broken faces, that’s it, it’s the poilus who took that in the face. He walks his old battlefields like we go on a pilgrimage. The First World War is quite moving because these are soldiers who buried themselves, who fought for the land and this land still spits out all these shrapnel today. I found my first spark of purpose when I was 7, 8 years old, in fact, and from then on, I started asking questions to the elders who explained it to me, and in turn, I am passing on this duty of remembrance to the younger generation. Accompanied by Opheli, a young student passionate about history, David goes back to the past. Accessible to the public, the departmental archives are a precious source of information. Annexed by Germany during the conflict, Loren was then torn between these two flags. Like 95% of the soldiers of the time, David’s great-grandfathers fought in German uniforms. What is very interesting, which is typical in French military files , we find the hair color, the eye color, we find the profession, we can find the first and last names of the parents. So here, for example, my great-grandfather received the Iron Cross , it is not noted in it. What does that correspond to the Iron Cross? The Iron Cross is a German decoration like the French Croix de Guerre for an act of bravery. 719. I ‘m here. It’s good to live in a region and be able to say what happened, and I think it can be a good idea to research in your family if people participated in the First World War, fought for France. It’s always good to know where you come from. If the last veterans of the 1418 war have disappeared, it’s now up to the new generation to pass on their history, irretrievably linked to that of the Loren. [Music] This little town center of Verdant is cute. Yeah, it’s really nice. We’re on the quay of London, and you see it runs along the Meuse. Ah, the Meuse is the river that crosses the town. Yeah. It crosses the town and crosses the whole department of the Meuse. And it gives a little air of pleasure to the town of Verdin. It’s pleasant. Well, that little bike ride. Ismaël, that must have made you hungry. Ah, I’m really hungry now. Ah, well, listen, that’s good timing. I’m going to introduce you to my sister and our business. Do you want chips with your burger, Ismaël? Oh yes, I’d like that. Those are bagged chips from the supermarket. That’s it. Now, you’re going to upset me, Ismaë. No no, real chips with real potatoes made in the fryer. You’ll see, it’s great. In any case, it smells very, very good, girls. Thank you. And you answer at the same time. Really smells like you’re s. Hélène, have you always lived in Verdin? Oh no no. In fact, I left when I was around 20. Where? To the south of France and then to the islands in New Caledonia and Réunion. Oh yes, so you ‘re a great traveler. Yeah, I’ve traveled a little bit, yes, but you see, despite everything, I’m coming back to my native place. There’s surely something that’s rooted in it anyway. I was born here, and then there was the project with Isabelle to create this little food truck. So your food truck is really cool. Ismaël, very elegant design. Enjoy your meal. Thank you. But the homemade chips. H, they’re delicious. And the Brit de Meuse cheese is incredible. Oh yes, really great, thank you for the day. Well, I loved it too. It was really nice to accompany you. And now you know the way. Well, I’ll come back. Great. [Music] There’s a fisherman there. Hello, dead. [Music] Roby, coming to Mess, one of the biggest cities in Laoren, I didn’t expect being able to navigate on small canals in the middle of the forest when in fact we’re right next to the city center. Yes. Yeah. Well, we’re really in the typical example of the famous principle of urban ecology. We have nature in the middle of the city, but really nature. Hey, look, I have the impression there. Look, there’s a grazing bur right in the tree. Oh yeah, in the tree there. Great. And what’s your job, Roby? My job is to show people the city on the water, so to show that the city is really green and that, well, there’s nature everywhere, that we can see things that we might not think we’d see in the heart of a large city. That’s it. We’re really in the city center here. There, where we are, we have 250,000 inhabitants around. Well, 240,000. And then I do that with the Sols. So the Solis is a solar boat. Solar panels power batteries, which in turn power an electric motor in an environmentally friendly way. And there we are, leaving the wild side and heading towards the city. Yes, the Moselle runs through the middle of Mess. Right in the middle. Yeah. [Music] Okay. Okay. So here’s the famous Mess station. Yeah, an emblematic place in the city. We’re in the neo-Romanesque style. It dates from the time when part of the Lorine was German. Ah, so there’s really the German influence on the city when the Germans took control of the region. There you go, they found themselves at home and then it was Germany and there was a mixture of architectural styles. That statue is funny. Say the warrior like that who welcomes you. The Germans represented Van Nasler. He’s a Prussian hero. And in 1918, we become French again, we skip the head and put in a Gaul. In 40, we become German, we put Hler back in. In 45, it becomes French. And there, we put in Roland. But who is this Roland? Well, it’s Roland of Roncevau, the hero of the song of Gest, the song of Roland. Ah ok. So, he’s one of the first French heroes. There you go. Roby, you really make me discover a city that I find super joyful with its yellow facades. It has a little air of Italy Mess too. It’s a city that has been reinventing itself forever. And now, it’s starting to get out, the doctors are more and more proud. So we arrive at an attractive, lively city, full of surprises. [Music] But then, I read that it’s here that bouchés à la reine, Babaorum and quiche were born, of course. So the quiche, yes, or I’m going to introduce you to a friend who, I think, honestly makes the best Laoren quiche in the whole mess. She’s the queen of quiche. Yeah, it’s Maorissette. Mauricette. Yeah, that’s what makes you want it. Bette, she’s the queen of Laoren quiche. There you go. [Music] Hello Roby. How are you? I’m fine, Roby. Let me introduce you to Ismaël Maurice. Oh well, Ismaël, well there you go, nice to meet you. Great. I’m an absolute quiche in the kitchen. So I’d like you to explain to me how to make Laoren quiche. Oh well, listen, look. And what’s more, look. And frankly, isn’t that pretty. You have to… That’s the lar you use to put in your quiche. I make good larin, it’s smoked. It’s beautiful, it’s magnificent, it’s very thick, it’s screwed there, it evolves. It’s normal when you have bacon under plastic, it evolves. Ah, it doesn’t move because there it evolves, that’s good. It ages. We can age well too. It’s not fa, it’s not bad either. There you go. Ah, there you go. Well, I’ll help you. Well, with you take, I put it in the pan. Quiche isn’t made for dieting, eh, because between the cream. Yes. A real quiche, the orine, is with real cream, cream, eggs, muscot pepper. And the real recipe is that. You don’t add, I don’t know, cheese? No. So no cheese, no onions. And that’s a big debate in Laoren. It makes a debate, but around the table. It allows for discussion and then a good drink, of course. Very important. Well, we bring the larb. Come on, these bacon bits smell good. Oh well, and Mauricette, how did you learn to make quiche? Tradition, but there you go, you’re part of the trousseau when the groom or the bride. We learn to cook, but we know how to make quiche in Lorine, so in the bride’s trousseau in Lorine, there’s quiche. We know how to make it, we learned to make it. There’s the No, but we’re going there, no doubt about it. It’s the It’s Russi, the quiche there, Roby. It’s good, it’s the It’s true that it’s good. Here’s the white wine from Moselle, Domaine des Béliers. We can’t eat quiches without Moselle wine. Well, I discovered the existence of Melle wine today. Thank you. It’s very melting. Oh yes, it melts. It’s like candy. Or a candy, a candy. Yeah. There you go. With good products, a simple recipe, and we have everything we need. Ah well, after the quiche fitness session, 350 steps. This cathedral is truly amazing . There’s a beautiful soaring there. You’re almost 42 m away. Basically, you could build a 12-story building, and above all, you have windows from the 13th to the 20th. And there you have Shagal’s windows. Oh yeah. Chagal was Jewish, and so he made representations of the Old Testament. It’s very, very beautiful. [Music] Ah well, there’s the mute. W, that’s the deep voice of God. Say Paul Verlen. Blast that bell. Yeah, there are 8 tones. And there we are on the roof of the mess. Oh yeah, it’s magnificent. I’m not too dizzy to admit it all. Yes, I still get dizzy. Me too, I admit. So there, you see, you have the Moselle Nancy, the new Pompidou Center. Ah, the Pompidou Center, that’s the museum that opened in 2010, right? Yeah, it boosted the image of Mess. Superb. And then, well, you have Germany, Luxembourg as neighbors. The neighbors. Yeah. There. We can clearly see that we’re in the heart of Europe there. There. Absolutely. Yeah. Yeah. You gave me a nice gift, Roby. Well, yeah, because not many of us come up here, I have the impression. It’s rather Yeah, we’re really privileged. In any case, Roby, thank you very much for the tour you took me on in the city and it really makes me want to come back and discover everything there is left to see in M. Much pleasure. Is en Loren, in the city as in the countryside, there is no shortage of culinary talent. And among the chefs who spent a year there, there is Hervécune. For 15 years, this local boy has been running the kitchens of one of the most renowned establishments in Les Vauges, Les Jardins de Sophie. [Music] When he’s not behind his stove, Hervé loves above all to come and walk not far from his restaurant at Lake Longem. I come here to recharge my batteries. To get some fresh air to unwind. When you see these valleys there with a bit of snow still on them and these clouds that are misty like that, it’s peaceful. And there you go, I feel good. Come on, come here. [Music] In the calm of the Viennese forests, the chef comes to seek solitude and some ideas. Nature will make me think of flavors, smells with the humidity that comes out of the earth. Sometimes a branch, a piece of moss, can make me think of a flaky idea or think of herbal emulsions or things like that. I need to see landscapes, nature to inspire me. But between inspiration and the plate, you still have to find quality products? [Music] Hi Yan, how’s the shape? Yes, Yannick is a pigeon breeder. Yeah, that’s for sure. It’s a bit of a bit of wind and the pigeons. Oh well, the shape in these aviaries, 900 pairs of KV pigeons cook all year round. Tender and tasty meat that customers love. I’m showing you some young ones. Some tiny ones there. Yeah, you see there, there’s already Ah yeah, you see, it’s already 4, 5 days old, 5 days old. Yeah, that one ‘s 3 weeks old, 3 and a half weeks old. Yeah. So it’ll be in the order next week . There you go. Okay. And you see, between that and that, you have weeks and a half, what. Okay. Yeah. That’s growing enormously. That’s growing super fast. We’re going to put it back in the warm. Yeah. In 3 years of partnership, a mutual trust has been established between the two men, the first ingredient of successful cooking. You can’t work with products with a producer who doesn’t have a feeling because there’s an exchange. He knows when he can help me out and then when he sees me cooking his products, well, it makes him want to evolve even better, even more. It works very well. So we’ll continue until I retire. I make a product that’s not common. It takes a good chef to succeed in working it well and showcasing it well. So yes, I’m very proud to have my products there. Come on, we’ll leave it alone. Yeah, we’ll let it deteriorate quietly. In any case, thank you. Hervé has made his exceptional pigeons one of the signature spots of his restaurant. [Music] Perched on the heights of Xonrupt, the establishment is a reference in the region. Hervé concocts gourmet cuisine, simple, refined, and centered on local products. Besides, even at work, these fir trees are never far away. That way, I can always enjoy my reds, even if I’m not there. But then, we can take them out there. Yeah, because it’ll soak up all the fat afterward. It’ll be under the chef’s orders, a whole brigade is busy lunchtime and evening, with a new recruit for the past 6 months, his son Corentin. Two appetizers of cubit, scallops, cheese cheeks, and broul. Hervé wasn’t lucky enough to be trained by his father. With strength and character, he trained himself and won over his galiniers. So we’re going for six marbled steaks, a pote au feu, and nothing. Pigeon with Alsatian asparagus and morels, shellfish raviol, grilled prawns, sea bream with salted butter. Elaborate dishes where the product must retain all its flavor. I want pigeon to smell like pigeon, fish to taste like fish. So it’s truly authentic, traditional local cuisine that we revisit and that I find good. [Music] If we refer to the silence that reigns in the room, the customers apparently agree. It’s a little treat. Why a little? It’s a treat. It’s the kind of place we really appreciate, both the setting and the food. It’s really a pleasure. [Music] I want us to have a good time. So the customer has to feel that we cook, a cuisine made with love, so they feel at home. A recipe that makes this reserved chef successful every day . like this region that cultivates so much calm and humility. [Music] Hello. Hello. Fabien, is that it? Yes, you’re Ismaël? And yes, it’s me. Are you all right? Nice to meet you, Fabien. I’m doing very well. So, is this your castle? This is our castle. I’m the one who manages it. I ‘ll be able to show you your room. In any case, I’m delighted to be sleeping in a castle. It’s the first time that’s happened to me. I’ll show you that. OK. [Music] And wearing armor, is it obligatory in the castle or? And now. In any case, and now. Look here at our dining room for dinner. Oh yeah, it sounds good here, eh. Ah, it’s high ceilinged. It’s gothic, you could easily imagine that you’re in a church, hey, it could be a small church. [Music] So today, we’re going to the causeway states. They do what we call net fishing. We go into the water and they pull the nets to bring out the fish, allow them to be sorted and the fish will be resold or brought back to fish farms or reintroduced in time. And we’re going to participate with the fishermen. Yes, we’re going to go there and we’re going to try not to get wet. It’s not very warm today so it might be nice not to swim too much. And you, do you also take fish for the castle here? Regularly? Yeah. I really like working with their fresh produce. Fresher, it’s difficult, eh, it really comes out of the water and he’s in my kitchen a quarter of an hour later. So I work with them very often. So, we’ve arrived at the causeway. We’ve arrived at the ponds. It’s very calm. Yeah, it’s super calm. It’s really the great outdoors. It’s very big. Plus, you rarely see large spaces like that. 300 hectares, that’s a lot of… We’re going to change them. We’re going to get dressed maybe. Come on, wait for us. Come on, let’s put on our waders. Well, for now, we can change there. There aren’t too many people. Afterwards, all the people will arrive, eh. There are a lot of people, tourists, walkers from the area who come here and who will come to see when we pull the nets. It’s really the local tradition. You have to manage to get them almost on. Yeah. Ah, that suits you very well. Yeah, that’s it. We can tell you’re more used to it than me. One but Ah, wait, lost. And there you go, perfect. All set. The autumn collection of cycling shorts extends from the roadway. You might get first prize for trying it out. Come on, let’s go. Hello. Hello. How are you? Ismael. Nice to meet you. I shake hands. Oh thank you for having us. What are we going to do now? What we’re going to do, we’re going to take the net, we’re going to set it up so we can pull in the final shot to catch as many fish as possible. We’re going to roll up our sleeves then. That’ll be fine. There, it’s not violent. There, he’s confident. He’s confident. Confident. Confident. We set the net. Come on, we set the net. We’d better be sure, Paul, because there are people watching us there. Ah well, they’re also here to see the fish coming out, eh. That’s the goal, eh. There ‘s always people coming like that for this great fishing. Ah, all the time. I ‘m not surprised that 15 people isn’t too many because the net is already quite heavy. Oh, we’re going deeper and deeper. We’ll be able to cross there. So now we’re going to go straight ahead. We’re going to follow the reeds. Then we’re going to go back down. We’re actually going to pull each on our own. We bring the net like this. Okay. You’re super agile. It’s very hard to walk in there. [Music] Balanced like that. There you go. Great. Oh yes, we’re well equipped to pull there. Okay. And the piece of wood, it’s used to balance you. Very good. Otherwise, ERIC, people, they’ve always fished like this. Here, it’s an ancestral culture. So, we maintain this ancestral culture. So, that is to say, we’re equipped like horses and we pull the net at the same speed as a man . Well, I’ll follow you, eh. You’re my guide. You’re my guide. Go ahead, pull. Oh! You have to be strong to do your job, guys. Great! That’s why we’re equipped with wetsuits . Those are the wetsuits. That’s what they do to protect us. Well, some are plastic and others are made so we don’t get water inside us. But sometimes, we leave here, there are 15 of us and we arrive here, there are 7 of us pulling the net because people have taken on water. So when they have 10 cm of water in their shoes, it’s fine, they stop. So there you go, that’s why we have to have strong guys on each side. Thank you. Slower, slower. [Music] [Music] [Applause] That’s a good abs session about [Music] do we open it or not? It’s the wire that opens because only part of it will happen. So the net will be sucked into the valve. Our goal is to pull the net to bring back as many fish as possible that remain in the net. Okay. The boub over there to follow the current and over there they hold the net there. We let go, we let go. There you go. We let go. There you go. And it follows with the current of the water all by itself. Very good. This afternoon, ultimately, we’re going to pull a net from this fishery and then we’re going to start sorting quite simply. Yeah. [Music] with the foam. Ah yes, it’s with the foam on fire. Ouou. So we put everything that is Ah good that with the Ah it happens to poke waterproof aside and make another jump it’s to separate them. And What will become of all these fish? Some will be restocked in another one above for fishing. Oh, okay. So we’re taking fish to put them back in time. In time for them to reproduce and for there to be as many fish the following year. According to OK, I understand. We have ash. We have pike. Well, small pike too, small pike. We’re taking bream out because it doesn’t sell for consumption and we have to put them by stirrup category. Okay. Wait, but you’re going too fast for me, guys. But no, but no, I don’t even know pike. That’s a pike. There it is, it slides, eh. But no, but no, the skin. You’ll see a bit terrible. No, but they seem super comfortable with 25 pike in that little jump anyway. No, but it’s not moving. I can confirm it. Are you okay? It’s okay. Oh, okay. Come on, bye guys. These will be fish that will be eaten next year. [Music] How are you going to prepare these little fish? Listen, it’s very simple, they’re fresh produce, just tossed in a pan. We’re going to enjoy ourselves, it’s going to be very simple. Hello Neo. Hello Fabien? How are you? Yes. Are you having lunch? Yes. Hey Lilou, let me introduce you to Ismaël. Lilou. So Lilou, my beautiful daughter. Nice to meet you, Lilou. My name is Ismaël. Lilou, did she grow up in the castle with you? Ah Lilou, she’s always here with us. She knows the castle really well. And would you like to play a little hide-and-seek? That way you ‘ll show me all the secret hiding places in the castle. Okay. Well, listen, you finish your lunch and I’ll prepare my little fish. [Music] Lilou. [Music] Ilou [Music] Where did she hide? [Music] [Applause] [Music] Ah, I found you. [Music] That’s it, the fish are ready. Ah, we’re going to have an aperitif. Just a hair will be perfect. Come on, cheers, my dear Fabien. It was very nice to discover life in a castle with you and little Lilou. Well, listen, with pleasure. And I expected, you see, that it would be a bit like “but if the chickens are ready” when we were here. But in fact, you experience it in a very simple way. And it’s true that in this area, this community side of fishing where everyone knows each other with the volunteers who come, well, I don’t know, it really spoke to me. Well, listen, it’s perfect. All that’s left is to taste it. Even the head, everything is edible. H, it’s a bit like the chips of the being. That’s a bit like that. A pair of crafts and industry, the Lorine region is full of natural resources and ancestral know-how. This wealth attracts young entrepreneurs from the region and from all over France. In Nancy, a stone’s throw from Place Stanislas, a sewing workshop is running at full capacity. [Music] Don’t pull too hard, we really need to be within 5 mm. There you go, 5 mm from the edge. Despite a slow textile industry, Davidao launched his jeans brand 7 years ago and, one thing leading to another, he made a name for himself by using an unexpected material for this type of clothing. This is our linen canvas. We came up with 97% linen and 3% elastane. It was woven in the vauges in Rue sur Moselle and now I’m getting ready to cut it to make pants for NCL. Right. That’s good. With 2,000 pieces sold last year, these linen jeans made in the region have now become the emblem of its brand. A complex and innovative garment that would never have seen the light of day without the support of an entire industry. We have an industrial base that is nonetheless competent. We also have machine sellers, we have dyers, we also have finishers. We really have everything we need in the region to do what we need to do. And that’s why I stayed in Nancy. And that’s why I opened my workshop here in 2014. To produce a local, quality product in small quantities. A triptych prized by this new generation of entrepreneurs. [Music] In the south of Lorine, at the foot of the Vauges massif, Damien has also started his own business. Every week, he comes to tend to his fifteen or so hives and tens of thousands of bees. We’re really lucky, they’re very, very quiet. So, we’re just going to check the state of the street. So, there are eggs, and then there, we see traces of honey on the left. Three years ago, this former ecology project manager left his city and office to retrain in the great outdoors. I really wanted to come back home and work in the Massifogian region. I was born in these mountains, and I missed seeing the flat land anyway; I get dizzy, and when I’m in the mountains, which I see from up high, everything is better. The beekeeper then had the idea of ​​mixing his honey with a product characteristic of his region: beer. In 2017, he created his brand and set up shop with his childhood friend Maxime. [Music] Well, I’m back from the hives. Everything’s fine up there. OK, great. Well, we can start bottling. Since we didn’t necessarily want to sell raw honey, we imagined processed honey-based products that could be interesting and that could suit us , and honey beer appeared like that. While the recipe remains secret, this mountain honey with a woody taste gives their elixir a unique flavor. [Music] Between them, Damien and Maxime currently only produce 3,000 bottles per month. Their blondes and browns are therefore only consumed in local bars and restaurants. A small-scale and local economy is at the heart of their project. We immediately wanted to say, be careful, our beer is produced in the Vauges. It’s a Vaugian product at its core, just like you might find with Alsatian or Parisian products . It’s something we believe in. We like living in a place, bringing it to life. Living with the people who live there, so meeting them, selling them our beer directly, and if we don’t have 10 intermediaries between us and the person we’re selling the product to, well, obviously economically it’s much more interesting for the customer, but for us too. And if there’s one young company that has managed to capitalize on the “made in Laoren” brand, it’s Aurel Charle’s. With four friends, this engineer chose to use the region’s most abundant natural resource: wood. This skateboard is completely at home here, since the heart is in being, and we’re in a forest of being. So it’s quite coherent, let’s say. Because with this wood, Aurel doesn’t make furniture or parquet floors, but more trendy products like skateboards, bikes, and especially glasses. This is the wood we use for glasses. It’s sliced ​​wood. Here, for example, it’s going to be plane tree. We have different types of chains, graphite chains, coffee chains, smoked chains, which are going to be chains heated to varying temperatures to give different shades. The wooden plates are then glued, shaped, and machined on site. 6 years after its creation, the company employs 14 people, produces 7,000 pairs of glasses each year, and sells throughout France. No, the finish is clean. Yeah. Yeah, that, and just be careful with the polishing . Yeah. Press it down well. The success of a successful alliance between wood and technology. We call ourselves a bit of a craftsman engineer, in quotation marks, in the idea that we put our technical skills to the know-how of a material that is ancestral by offering glasses, so very technical, sneakers too, where we combine wood and linen fiber, composite materials, and it’s true that this is what we’ve been trying to work on since the beginning of the company. Today, people are really looking for the local side. People are increasingly looking to say “Well, where is this product made?” I also buy it because it’s made here in France in the Vauges and I think that’s extremely important for our customers. [Music] Coralie, is it still far where you’re taking me? No, just a few kilometers. And you really don’t want to tell me what your job is? Well, it’ll be a surprise, but you’ll see, it’s a very special job. on the left. [Music] Well, there you go, welcome to the Sainte-Croix animal park. So my job, as you wanted to know earlier, well, I’m an animal keeper. Animal keeper. So, you’re actually the one who feeds the animals, who takes care of them when they’re sick. That’s it. And when was this park created? So it was created in 1980 by Gérald Saint-Gerre, who loved European wildlife and wanted to introduce it to the local residents. And this morning, we’re going to start by going to feed the cres. That’s great. [Music] Let me introduce you to Valérian, he’s the one who’s coming to feed with me. Hi Valérian. Uh, well, this time of year, it’s still a bit of a roar, and so they’re still potentially dangerous. Because what’s the roar? It’s reproduction. It’s the time when the males fight. That’s it. So they fight to get the females. The risk isn’t that they ‘ll attack us because in general they’re afraid of us. It’s just that if there are conflicts, they won’t pay attention to whether we’re behind or not. Knowing that the biggest males can reach up to 250 kg. So if 250 kg charge at us, it can hurt a lot. Okay. I don’t really want to get crushed by a ser. So you can go to the first trees. Well, I trust you, eh. I’m following you. Well, come on, let’s go. [Music] So there you go, you can stay at that level more or less. [Music] [Applause] [Music] Are you okay? It’s okay, it’s okay. But you really impressed me because you have the confidence to do that. There are all these people around. You, you set up your jumps, you fill your feeders as if nothing had happened. Well, we’re used to it, we do it every day, so we know them a little bit too. And summer and winter, you’re there every morning. That’s it. They need us every day of the year. So we’re there even for Christmas, even for New Year’s Day. There are people all year round in the park. However, now, we’re going to go because we have a time constraint. The bears absolutely have to be out before the park opens. Very good. We’re not going to keep the bears waiting. I’m with you. Perfect. Here we go. [Music] [Music] [Applause] So there you go, I’ll give you the jump. I’ll let you do it. Thank you. Ah, I’m going to feed the bears. Yes. So, there’s no risk because they’ll be locked in their box when we go into the enclosure. Okay. What type of bear do you have in the park? So here, we have four brown bears in the wild. Most of their daily activities are looking for food. So you try to recreate these conditions for them a little. Yes, exactly. And for example, we created a box with a net. So they have to scratch, to find a way to get out the fruit that we put inside. I suggest this pretty little carrot as a starter for our bear friends. I put it like this in the net directly. Is it there like this? That’s good. Yeah. Come on, a little piece of lettuce. Come on, a little piece of lettuce. Well, under the trees if you want. Come on, then we can also hide a little bit of food up high. Well, we’ll put some grapes for them. And yes, they love that too. Hop. And that, with their sense of smell, they’ll find it. Yes, yes, yes. Very easily. Now, we won’t hang around too long because the park has just opened. So I’m going to open the trapdoors and then I’ll let you go to the footbridge over there. That way, you’ll see the exit from above. You’ll see them clearly. Good luck. See you soon. right away. [Music] [Music] [Music] So Ismael, do you like my bears? They’re beautiful, that’s for sure. And what’s made you want to work as a keeper with these beautiful animals? So, since I was little, I’ve loved animals and for my 25th birthday, my family paid for a trip wherever I wanted and I really wanted to go on a safari in Africa. And when I came back from there, I really said to myself that well, I had to work with animals because it ‘s always been my passion. So, I started to retrain. And But what did you do before? I worked in a factory as a handler. And so in fact, you went from handling, you load trucks, manual work in your factory to working with animals. Yeah, that’s it. After that, the job of a keeper is still relatively physical so it hasn’t changed too much but it’s true that being outdoors and with animals is still much better. In any case, when you see them like that, weighing I don’t know 200, 300 kg, it’s true that you understand why we left the enclosure at some point. It’s better, frankly. [Music] Are you having a coffee, Ismaël? With great pleasure. Thank you very much, chocolate. Thank you. It’s the little morning break. That’s it. If I were a little mouse, I’d be curious to see the evenings between keepers talking only about critters, in fact. That’s it. It’s difficult to have other subjects indeed. Yeah. It’s stronger than us. For me, who doesn’t know animal parks at all but spends a lot of time in slightly crazy natural places , it’s not necessarily easy to see animals in captivity, even if here they have space, it’s clearly not a zoo. And you who love animals, do you sometimes talk about this among yourselves? Yes yes, it already happens to us, it’s European wildlife and it’s well integrated into its environment and then, there’s really an effort being made to ensure the animals are in good condition and there’s also this conservation measure which is interesting for example with European bison, vultures where there are some that will be reintroduced into the wild to strengthen numbers or to allow the species to improve its genetic heritage a little. And there’s also this educational side because we still have the general public, a fairly urban public, very urban visitors who have somewhat disconnected from nature. Yeah, you recreate a little connection. We try. Sometimes, it’s not easy but yeah, we see that there are really people who are disconnected. Yeah. [Music] Well listen, thank you very much for all these moments we spent together and above all continue to transmit your passion, everything that is important to you because you are young, you are bubbly. In any case, I will remember our meeting for a long time and it was really great. Thank you, that’s very kind. I had a very good day with you too. Thank you very much. To the far south of Lorine, beyond the plains, spring the ridges and valleys of the Vauges. Born from a geological collapse 65 million years ago, these mountains covered with forests and peaceful lakes are the jewel of the territory. [Music] Located at the crossroads of five departments, the massif offers grandiose landscapes. But to appreciate them, you sometimes have to gain a little height. [Music] It’s one of the most beautiful times to fly because we still have a little of the remains of winter on the highest peaks. Okay, we’re going to stand here. No. For 30 years, Denis has been spreading the wings of his paraglider. [Music] The great luck we have here is that we really have four distinct seasons. We went from autumn with orange colors to white and then spring is coming again. Soon, we’ll have the green colors appearing and then we’ll have the sun and we’ll be able to go swimming in the lake. It’s a mountain range that really adapts to paragliding because we ‘re right in the middle of a plain so we can sometimes see more than 200 km around. You can’t get enough of it. It’s magnificent. [Applause] In the Vauges, some people can’t live without the sky. Others can’t live without the forest, like Eric, a fan of silvotherapy. [Music] It’s very calm. You feel like you’re alone in the world. Fir, spruce, beech, and other trees cover 60% of the Vauges territory. These trees are about a hundred years old, right? In the Vauges forest, you’ll find fir trees that are almost 500 years old. This exercise, being in contact with the trees, beyond hugging a tree, is really imagining that there is a flow of life a few millimeters from our hands and that has an absolutely incredible force circulating through this tree. [Music] The forest was made to take its time, to observe the butterflies, to listen to the sound of the leaves under our feet. It will reassure us, it will bring us some of life’s simple joys. [Music] But in the Vauges, there is a place where even the fir trees capitulate. Easily recognizable by its gentle slopes to the west and steep to the east, it is the highest peak of Laoren. A must-see in the massif that Jean-Marie, his daughter, and some friends decided to descend on scooters for the first time this season. But before descending, we have to climb. Can you hear the wind there? It’s starting to whistle a little in Alacian. The house we see up there is the summit of the mountain. We are at 1250 m, 1280 to be exact. We are going to climb to 1363 m. There is no morning like any other. The climate means that it changes very quickly. It’s often very, very beautiful, but sometimes it’s very, very harsh. Come on, it’s worth a descent. [Music] Well, it wasn’t that hard. At the top, the reward is huge. Tonight, the valleys are beautiful. It’s the warmth of the sun, the day that creates this little mist. It creates a very bucolic, very relaxing, very pleasant landscape. [Music] Being able to appreciate all of this every day, well, it feels good. [Applause] [Music] Finally, the reward arrives. A magnificent descent along the Massifogien with the splendor of the sunset on the horizon. [Music] He he [Applause]
[Music] Hello Hervé. Hello Ismaë. How are you? How are you. Yeah. Good road? Well, very good. I won’t hide from you that I’m very intrigued by what you do, Hervé, because I was told you were a tree maker. Yes. Well, that’s what we call it. Yes, indeed. Yes. So what is it? Well, come on, I’ll show you the workshop and you’ll be able to understand. [Music] This is where I store the branches that I’m going to cut in the forest and then I reconstitute trees. Uh, this for example, is this one of your works? Yes, this is one that will leave, that we will load later and that will go to the government palace in Nancy. It serves as a backdrop for the Miss Pinup France election. Ah, are you going to see pinups in Nancy? E yeah, yeah, I’m going to see pinups in Nancy. And all that is artificial. It’s nice of you to show me your secret garden. Re, this work there, it’s a cherry tree. It’s a prunus rather than a cherry tree because the cherry tree only has five leaves and five petals over there there are eight. So there you go. And the flowers and the decorations, is that what you do too? Oh no no, everything comes from a foreign supplier. It comes apart from there. There you go. Be careful, it’s made of wood, you see, it comes apart, which allows you to move it, reinstall it elsewhere. It’s great because you can’t see at all that there are notches, hidden branches . And even when it’s finished on site and it’s definitive, then you can’t see anything at all. [Music] Hervé Nancy, it’s a creative city. Is it one of those cities where there’s always something happening artistically? Yes, there’s always something going on, given that we have 288 crafts in Laorine with 1,200 people, 1,200 artisans. So you don’t feel alone ? Ah, I’m not alone, yeah. And now, we’re going to drop all that off for the pinup competition. Yes, we’re going to finish decorating for the peinups. Here, there. Let’s put it up. Thanks. On the first floor. Come on, let’s go! 1 2 1 2 3 and 1 2 1 2 3 and 1 2 3 [Music] Ah! That’s perfect! [Music] There. Okay, come on, come on, let’s go. We have a tree to put up. Come on, let’s go. So here, we’re going to put all the orchids at the ends. And how many orchids are there to put in total? 180. 180? Yeah, but there’s enough for 4 days. Oh no, it’ll go quickly, you’ll see. There, there. Here, we’re all good. That’s good, I’ll pass you the branch. I’ll finish on my own. Go enjoy the city. You have the space next door and go see my friend Nicolas Go. He makes macaroons, it’s great. Well, listen, eating macarons while you work, that’s fine by me as a big burn. Well, see you later. So, good luck to you. Thank you. [Music] Hello. Hello Nicolas. Yes. Ismaël. Nice to meet you. Ah, nice to meet you. I’ve come from Hervé. Ah, our dear Hervé. Very good. He told me to come here to buy some macarons, telling me they were the best macarons in all of Nancy. But he’s nice. They’re a local specialty. Yes. Yes, they’re a great specialty. The original, the real one, is this one. There you go. It’s only a macaron made with sugar, egg white, and almonds from Provence. If you want, I can show you a little part of the secret. Ah, because it’s a secret. Absolutely. Absolutely. Absolutely. Well, I’d love to find out how you work. Yeah. Come on, let’s go to the lab. Here’s my lab. The secret is here. So, I’ll simply show you how to prepare it, but naturally, as you can see behind the rest, the making of the dough and all that. That ‘s top secret. That is to say, you’re the only one allowed to go behind this curtain to prepare the macarons exactly. And you’re the only one who has the right to go behind this curtain to prepare the macarons exactly. And you’re the only one who has the secret. Exactly. There you go. But is this recipe written somewhere or is it all in your head? It’s written nowhere. Writing it’s already divulged, so no, no, I’ll let you bake . I was going behind the curtain. Ah, no, ah, no, no, you see, I would have tried, eh. Yes, yes. So there, well, you see, I made my famous dough there, and then there, so we’re going, I’m going to put it in my pocket. [Music] And why did the sisters eat macarons? Nicolas, because in the convent, the rule of Saint Benedict applied. In short, it was forbidden to eat meat. So it was the macaron that brought the poré and, what’s more, it was gluten-free. And lactose-free too. And lactose-free. Only good things. Absolutely. Yes , yes, yes. We’ll go straight to cooking. I can put them in the oven since I didn’t make the macarons. Come on, Ismaë. I feel like I helped you a little anyway. Go ahead, that’s good. Next time, I’ll take your chef’s hat, eh. Go ahead, I beg you. And now, we’re off for a while. Ah, you don’t want to tell me how long even that? I’m not allowed to know. No, no, no, because that’s also part of the secret. Well, listen, Ismaël, while it’s cooking, and since you’re a good friend of Hervé’s, he left me a few weeks ago a little bottle of gout. But what is gout? It’s agnolle, you know. Yes, yes, it’s eau de vie. You want me to drink that in the middle of the day like that? Yes, but we’re not going to hurt ourselves, are we? Well, I’m going to look good in the mid-spinup competition. Okay, yours. Listen, good health and always in moderation, I can assure you. Or this is brutal. Okay, Ismaël, let’s see if the macarons are cooked. We’re going to taste them. [Music] [Applause] The verdict, [Music] that little taste of toasted almond, crunchy on the outside, soft on the inside. There it is, it’s ideal. This one’s sweet, but not too sweet. Delicious. It’s a bit like meringue, actually. It’s a very delicate pastry. Exactly. Well, I have time to buy a small box for Hervé because I’m sure he’s frustrated not to be here. We’re going to the store and then I’ll prepare this for you for the journey. Yeah, please. [Music] On the Luxembourg border, along the Moselle, like true sentinels of the past, a few steel monsters still stand. These are the remains of blast furnaces, ironworks designed to extract the metals contained in the rock. Now extinct, it continues to be part of the history of this region and several times a week, Jean comes back to show tourists around this factory where he worked. So there, they started building the blast furnaces from 1890. So they lined up 6 of them. During the war, it was never bombed. And the big change was the 60s. So the 60s was already the end of the ironworks and the mines were starting to close. In Ucange, one last survivor, the U4, still attracts all eyes. Closed in 1991, the site is now open to the public. Every year, more than 40,000 curious people have the opportunity to discover this industrial heritage that made Lorine so rich until the 1970s. So here, we arrive at the place where the smelting took place. It’s the belly of the blast furnace. So at this level, it’s about 2000-2200°. Even though I’m not from the area, it’s a pleasure to visit places like this. Maybe it’s scrap metal, maybe it’s concrete, but grandchildren and all that, they have to learn how their great-grandfathers worked back then. It’s very important to preserve part of our heritage because it was all the wasteland of Lorine and now there’s nothing left. So it’s good to preserve something. It’s not the future, but it’s a trace of the past that must remain. It’s construction that’s beautiful, though. The Eiffel Tower isn’t beautiful. It’s okay. We call them steel cathedrals. Of the 200 blast furnaces in the region, only one remains. Saved from destruction by its former employees, the U4 has been listed as a historic monument since 2001. Jean-Pierre and Jean, with more than 80 years of steelmaking experience, have become passionate about their old factory. To show it off is to revive the working memory of the place. It’s a colleague I know well who wrote “Who’s the most handsome?” It’s Mimo. That was his nickname, Mimo. It was good, it was his style. When he came here, he said “I’m the one who wrote that.” He started to cry. See, these are people who come back, uh, they took their time, they haven’t gotten over the factory and then they come back after a while, we still have to go and see. Beauty of the place, attachment to a bygone but not so distant past, this industrial heritage far from the usual tourist clichés continues to attract. That’s what’s interesting about this site, it’s not a site that’s dead. Well, the factory no longer works. It’s a site that’s alive, a site that’s evolving. Small businesses, a restaurant and a microbrewery should soon flourish in the surrounding industrial wasteland, giving Lu 4 a second youth. [Music] A few kilometers away, in the plain of Amnésville, Les Termes, on the highest point of the city, you can indulge in an atypical sport in these places. We keep a beautiful skin that is trace. There, we’re good there. Very good. Okay. We press and hop. Yeah. Come on. In this huge refrigerator, Eric, a former firefighter in the blast furnaces, teaches skiing to beginners, sometimes far from imagining the history of the slopes they are skiing down. Here, it was what we call a slag heap. A slag heap is the place where they put the slag from the factory, the gravel deposits and everything. And there, they planed everything down to make this slope. Underneath, it’s all rocks. It’s weird because you see lots of scrap metal and stuff like that. Whereas usually when you ski in the open air. But in the end, you get used to being here for a long time. [Music] 620 m of long, 90 m of vertical drop. On this longest indoor ski slope in the world, the thrills of sliding are guaranteed. Before the little we were going to ski, we had to do at least 200 km to get to the left slopes which are closer. But for me, in the middle of summer, we come here, we say goodbye, we leave in the morning, we say we’re going to do a little descent and then we come back in the evening and we’ve done the descent. In this most unexpected setting, Olympic teams, budding champions or beginners train all year round. With this new life given to the industrial site, the Lorine filous towards its future. [Applause] [Music] [Music] Here are your macaroons. Hervé! Ah, that’s nice. There, it’s finished. So it’s superb. An orchid tree. There. In any case, it’s very successful and it goes very well with the lights here. The whole atmosphere. Yes, it looks very good. Well, I’m going to go meet the beauty queens. Okay. See you later. Okay. See you later, Hervé. I asked you to introduce yourself. There. Really. Bonouron. Hello. Am I disturbing you? Not at all. Well, it’s a little intimidating to be here. There are only girls. I’m the only boy. It doesn’t matter. Well, nice to meet you. My name is Ismaël. Hello. Ah, you look superb. Everything with your scarves there. You come from all over France, in fact. That’s it. Exactly . And this competition is a dive into the 50s. Yes, it’s really a step back in time. There’s really a real craze right now for everything retro, vintage. People want it, even if they haven’t experienced it; they have this nostalgia for the past. And when they see us in contact with each other, they inevitably smile, and we live like that every day. Is it true, you all dress like that every day? Yes, really. Well, not too stressed, everything’s fine. A little bit, eh, that I’m not very comfortable. Well, I love your costumes. No. So, we definitely don’t say costume. Costume is someone who dresses up. For us, it’s really clothes that we hunt for, that we find in shops, in grandmother’s attics. For us, in fact, it’s pejorative to say costume. Well, I apologize profusely. I love your outfits, they are magnificent. [Applause] [Music] Welcome our beautiful first runner-up Miss Pinup France. [Applause] [Music] [Music] Bravoental d’ature with [Applause] applause for our misses. Miss Pinup France 2019, Year. [Applause] A little selfie to keep a little souvenir of the evening. Here we go. Oh no, you shouldn’t cry over a selfie, eh. No, I’m not crying anymore. That’s it. Come on cheese. [Music] I couldn’t end my beautiful escapes in Laoren without sunbathing on the emblematic Place Tanislas in Nancy. So here, thanks to my guides, I discovered unexpected settings, a rich heritage, but also a land where you feel the legacy of history and which looks towards the future. La Lorine is also a land where you can live your passions and we like to share them, like Patrick and his vintage planes, Hélène, the history-loving restorer, or Jessica, the colorful pinup. So, I hope they will have made you want to also check off this welcoming destination , which separates a touch of madness on the road to your next vacation. You can relive my Échappées Belles en Loren on the France Télévision replay. As for me, I’ll see you on social media very soon for new adventures at the ends of the earth or right next door to you. See you soon. [Applause] [Music] [Applause] [Music] [Applause]