La Rochelle : la cité millénaire – 1000 Pays en un – Documentaire Voyage – MG

La Rochelle : la cité millénaire – 1000 Pays en un – Documentaire Voyage – MG

[Music] between the Atlantic oceans and exceptional marshes, the charante maritime attracts thousands of tourists every year a story of a navigator that you will discover in one of the most beautiful ports in France La Rochelle there is a part of this street in certain galis was

Used in fact to ballast the boats I think it makes a nice nod to this call to this call from the open sea a few kilometers from La Rochelle we will set off to discover the incredible island of Ray and the secrets of salt manufacturing it smells like violets they say

It smells like violets country Rochelet country deis Mar peas wine are natural wonders unique in the world with surprising anecdotes we really transported the animals by boat a journey which will also take us to Cognac where the tastings promise to be

Unforgettable it is an experience that I may not repeat in my life it is here that you will embark on one of the most famous boats with authentic sailors it is the boat of Bernard motessier the first number 1 a journey which will take us

To typical places between land and sea our journey promises to be rich in [Music] discovery and we begin the visit with the unmissable site of Charente Maritime La Rochelle this port city Triumphe on the edge of the ocean for millennia

And it is Elodie guide at the Tourist Office who accompanies us this morning to the meeting with Jean-Luc, passionate about history, he knows La Rochelle like the back of his hand hello hello Elodie that’s been pleasure how are you this morning good and you very well with this beautiful sun

Yes yes yes it’s magnificent good so what do we start with this morning so when we arrive in La Rochelle in general we start with the towers these towers were built in the 14th century to ensure the defense of La Rochelle Jean-Luc decides to linger

On the Saint-Nicolas tower, the most famous but also the most intriguing, this Saint-Nicolas tower is very strange, it sins a little bit, it leans a little bit because we we are on swamps and it is built on stilts we continue on the other side we continue

So here is the explanation the other side takes us inside the port of La Rochelle at the foot of the towers we are at the foot of the Saint-Nicolas tower which is called that because Saint-Nicolas

Was the patron saint of sailors so in a port everything goes without saying the other small round in front of us is the chain tower because you see on the side of the wall there is a loophole through which a chain passed and this ensured security, it was to prevent

Evildoers from coming in at night to pillage and burn our ships which were there and then you have the treme tower a little bit behind with its spire which is the lantern tower so it is also important lantern because the anternon that is to say a lighthouse from the

Start once again in the 1400s we maintained a light, we made a wood fire once darkness had established so that the navigators who arrived off our bay could clearly see the position of the entrance to the arade which would lead them to the arade of La Rochelle

It is this natural basin which is located at the entrance to the port the inhabitants of the city used it to produce the first wealth of La Rochelle the salt you have from the year 000 of the Salines

Salt production and that goes be the reason for being of La Rochelle initially salt production and then on the higher parts outside the town wine production and therefore salt and wine will be our maritime trade products because La Rochelle does not has no river we are not

On the mouth of a river so we do not go back inside the country inside the kingdom at the time eh and therefore our trade routes are the sea and it’s the North since salt and wine are sunny products it’s the Flemish it’s the English it’s the Scandinavians who are

Waiting for these products of course La Rochelle has been able to take advantage of this access to the Atlantic Ocean in the 13th century this is where French trade was most flourishing, merchants coming from all of Europe meets here to buy salt and wine after listening to Jean-Luc Elodie

In turn wishes to discover a place that is close to her heart uh we arrive in my favorite street it’s rue de l’Escale in So there is a part of this street, some pebbles which were actually used to ballast the boats and so I find that it makes a nice nod

To this call to this call from the open sea that all the Rochelets ultimately have when we live in this city it is here that Éodie thanks Jean-Luc but the visit to La Rochelle is not yet

Over goodbye Elodie and delighted to have made this Baden in the footsteps of Rochelet see you soon see you soon native from zer elodie arrived in La Rochelle to study and never left, converted from La Rochelle, she now takes us to the town hall where

The visit will unfortunately be cut short because the building suffered a fire damaging the renaissance part of the town hall the origin would be due to an electrical box which would have caught fire in the attic under the roofs near the archives room on June 28, 2013

Black smoke fueled by wind covers the town hall for several minutes the intervention of the saport firefighters is very rapid the staff is evacuated there are no injuries but legendary rooms are affected such as the office of the famous mayor of La Rochelle

Jean Guiton the one who resisted King Louis XI in 1628 at that time Rochelle was Protestant supported by the crown of England the king who wanted to recover the city sent Richelieu in person during the siege 200,000 Rochelet lost his [Music] life the village hall

And its superb Buisson tapestries were also fortunately damaged the furniture and works of art could be saved to be restored the essentials were taken out all all the art objects everything that was classified everything that was everything that was truly preserved was taken

Out precisely thanks to the help of the firefighters, I want to pay them a great tribute because they knew how to fight the fire, prohibit access when it was too dangerous, allow incursions when we could go there and thanks to that we were able to save pieces which date from the

17th of the 18th century we saved the death mask of Henry I we saved Jean Guiton’s armchair the famous table where there is the dagger in the marble the jumps the jumps of La Rochelle the first jumps of La Rochelle the hotel of V is completely secure but it is currently

Impossible to visit the interior hello Gérald Géraldine in charge of cultural affairs would still like to show Elodie the exterior of the building which dates from the 15th century because the town hall of La Rochelle is a perfect example of lar Gothic with its

Thick facade and its very worked details direction the interior courtyard to approach the history of the building and so there we we are in the courtyard of the Town Hall seem to have read that it was one

Of the oldest town halls well in any case one of the first town halls in France yes the first mayor of La Rochelle was elected in 1199 with the charter of Alien North of Quitaine which

Means that from the 13th century we will have in this place what we call a municipal hotel and it is true that today it is considered to be the oldest town hall preserved in France the reconstruction of the Town Hall will take several years the visit ends so here

We leave La Rochelle for a few moments to venture onto the island of Ray the island of Ray an essential detour to appreciate the culinary riches of the region Daniel is a chef and originally from the island and it was with pleasure that he agreed to guide us first

Step to the west end of the island where Hervé is waiting for us hi Hervé hi Daniel how are you well I’m coming wait I’m coming we are in the middle of the Mara Salans of Lille Hervé is hard at

Work and dan takes the opportunity to ask him a few questions what is this tool called tell me her there and well it’s the poné lousse so it’s is not a typically dreamed tool, it is a tool that has been

Imported from Guérande like this it allows you to consolidate and clean the deck lasso it is therefore the traditional tool which allows you to remove the silt this black matter is created naturally

With the entry of sea water at the bottom of the basin Hervé removes the silt because the bottom of the marshes must be impeccable at this stage the salt is not yet crystallized it will gradually be created thanks

To the evaporation of the sea water present in the basins HERV produces between 30 and 60 tons per year which will be transported to the cooperative of that of Lillele you want to try ah why not

Come on unrê who is not going to try it would be a shame all the same look perched on the edge of the pool in a not entirely adequate outfit Daniel lends himself to a balancing act the piece and

You smooth it with the back of the tool I’m not a specialist but it’s not bad it’s another one to see but the lesson doesn’t last long because Daniel first came to take some good [Music] time to walk in the typical Mara of the island it’s a real pleasure the extraordinary

Is that it smells good here look at all the flowers it smells like nature it smells like a little saline TER but with a little floral TER at the same time yes and I have enjoyed a lot of things there for decades

When I was very little going to the marshes it was a privilege I have the chance to appreciate it every day Hervé is a nature lover that’s why he wanted to become Soger 10 years ago after having been a textile seller throughout

France, he originally also wanted to get closer to the sea, I’ll show you the harvest ah that’s it, it interests me so the fleur de sel aH that’s so beautiful, you allow that because for me

You know cook par excellence it’s the nose eh that it’s B it smells like violets they say it smells like violets yeah when is just picked like that it’s not a coincidence that we nickname the island of Ray the white salt it’s the historical richness of the island in the

20th century we came from all over Europe to obtain it it was essential for the preservation of food daniel took advantage of it so as not to leave empty-handed well listen I will make

Good use of this bar in neck of I thank you and I will bring you back your tub but believe me it’s going to be something extraordinary see you soon see you soon hi [Music] Daniel now back on the continent to discover an exceptional environment the Maré Poidevin originally from vandé

Floriant fell in love with the site so much that he has been showing it around ever since 3 years old this morning he has a meeting with a native, a marshal because even if he knows the place, the Orient likes to know

The history of the men who inhabit it so I am delighted that you have made an appointment with me here this morning because the place is really great where are we exactly here well we are in the department of Deux Sèvres in the Mara poevin Maret poevin one of these

French micro-regions which is particularly quite extraordinary we can look at the decor man is really exceptional a truly terribly generous nature and uh there uh well we are precisely in the commune of Vanau a very small commune of Maretpidevin

Jean-Claude is a writer and journalist and it is in careful language that he likes to express himself, this sailor it is a real labyrinth of 30,000 hectares of submerged canals a unique place which has been entirely shaped by man this landscape was developed by man because initially

And in particular around the 12th 13th century we are in the golf course of pyons then and there this region was totally submerged by UAE it was what we can call an immense reed bed there were reeds absolutely everywhere and there precisely we realized that this region

Still had quite a wealth considerable and the lordships on the one hand and then the abayes have done quite considerable work to drain this Marat and to make it or at least try to make it a land which is conducive and good for development

And agriculture and yes agriculture was the first activity practiced here Jean-Claude he loves telling his story of the mar more than in the 1950s even 1960s and well the Marais lived and was operated only by boat me personally I remember that

In my in my childhood not in my childhood but in my adolescence and well truly we really transported the animals by boat and that died out it died out precisely at that time and that’s why it is called Green Venice nature calm

Floriant and home and although he knows the place this walk was very informative he is delighted with the visit I thank you for these precious moments in the Marais it is important to have the life of someone who was born here I learned from it a little more about your marsh yes

Thank you again see you soon hello on the island of Ray Daniel has to make his way through the tourists to find Régis in good company how are you P not taking a little tour in the g

Of stay without switching to the essential panties in fact behind him the famous donkeys of Poitou are quietly installed in the shade dressed in their superb striped panties of which Régiss knows the origin of this famous tradition of an culotes for how long since how

Long it exists and why then and why it started in 1860 with a woman from Ars who dressed her donkey to protect it from parasites when she went to work in the maris Salan that is to say insects fa flies mosquitoes especially flies of the month of August

Which are quite virulent and equines have what we call involuntary muscles so will he do it when we touch him here yes normally it vibrates a little bit it’s supposed to make a fire insects each time insects attack it is always at the level of the

Jes these large and robust donkeys were used for agricultural work but especially for reproduction in France it is the oldest breed and it was exported all over the world as in Argentina in Morocco today the â du Poitou delights especially tourists and

It has remained a tradition and it has remained a folkore and it is a folklore yes our beautiful an oil culotes of Ray a folklore to which Daniel agreed to play the game since he is in charge

Of dressing darling so there we make a sort of simple shoe knot it doesn’t pull on it it’s good there it is very good here and there this which is very important is to cross

Here here we cross and we bring together with the rear so that it does not go forward or backward and you tie a knot and to bring the two together more fear than harm darling is good behaved

And before leaving here is a little lesson in relaxation which the donkeys love by pulling on their leg they simply stretch a little bit of stretching ah that’s good sir relax well done that’s a holiday in less we continue the walk with Daniel because if there is a

Place where the chef loves to walk it is the fleet market in Ray at his side we are sure to find good products hello Nicolas how are you listening It’s a great pleasure to discover the Fleet market today with this bright sun, especially the Fleet market

In Ré, it’s the unmissable place, the most typical market on the island Nicolas is a charcutier and his specialty is the sausage with fleur de sel from the island – deay of course that although I love fleur de sel that’s your part eh so you’ll see it’s a little softer side

Because we’re replacing all the salt when we prepare the meat only fleur de sel it’s great the dosage is very subtle it’s very pleasant this chef with a very discerning palate likes authentic products and on this stand Daniel is not at the end of

Its surprises so if you liven it up with a small glass of old Pinot from the island of Ray which is made by the wood cooperative 10:30 a.m. and Daniel is already tasting a small Pinau des Charantes in the morning it’s great it’s what we call the tradition in maritime char

The tuver we eat on the go we eat on the go and we drink with the knife it’s top once his first shopping is finished Daniel wants to introduce us to the other specialty of the island, goat cheese and it is Antoine who receives it I see very round in the mouth

Very pleasant it with some fine herbs I think it would be great the cheese is matured with fleur de sel, our chef even took the opportunity to give us a little lesson in tasting. I think that chè cheese should not be swallowed, it should be chewed, kept in the mouth

And brought to temperature, I think. that this is where the aromas come out very pleasant the package is ready Daniel continues his market because on the island of Ray the essential product is the fish freshly caught this morning Daniel loves to cook it so the fish ah we are going to

Talk about the skinny today because I think it’s a fabulous fish so today you have some little skinny ones which are right in front there we can clearly see the shape our guide takes the opportunity to share his knowledge so the my it’s is a local fish eh

Which in principle which is located between I would say the estuire of the Gironde up to the sadolone basically it seems that it is still what a fish which is of great finesse compared to

Which is first cousin of the bar I would say come on Daniel place an order because he has decided to teach us how to cook sea bass in a salt crust so we will meet him later because for

Now it is Patrick, unconditional lover of the sea who is waiting for us near the old port of La Rochelle there he finds a real sailor who today has his feet on the ground and between these two sea enthusiasts the atmosphere is rather relaxed hello Patrick it’s nice it’s

Always going to laffu to the sharpening to the sharpening good nickel chrome and yes Sylvain makes knives but not just any sailor’s knives and the idea came to him of course at sea I had a cruise ship with which I sailed finding myself in the assorts I

Thought to myself that marine knives were made by mountain dwellers so it doesn’t really look like what I would have liked as a knife and it came like that and that’s how the Farol knife was born ago 20 years Farol it means lighthouse in Portuguese

Reference to these Portuguese islands the assorss where Sylvain sailed this knife it is a technical feat with this locking system and the use of naval framework rivet on the handle in any case Patrick is him won over for having used it a lot, it’s

Great Sylvain uses nearly fifteen different woods like B from Africa or olive from the Mediterranean but everything is worked here and the business works so well that Sylvain is has been launched in the table arts since 2002 we have even moved to the table arts

With knives which are on beautiful tables with great restaurateurs who trust me both in creation and then in good on blades actually it’s exceptional, it’s the first table knives that I created but it’s really for me the most representative of what we do and finally I don’t know how to do much better

Which Patrick is delighted he thanks Sylvain of the visit hello good luck Have a nice day Patrick the old port of La Rochelle is a bit like the place of residence of artisans it is also here that Elodie joins us for a little shopping lesson hello hello So

I come because that last year I was given this little neck bag and well spring is coming I know there is a new collection so I came to see it the concept of this store of bags and accessories using recycled materials plastic tarpaulin everything is good

For creation what is it exactly like material so we leave the house a little we go into the garden and it is the Bage that we put to cover the swimming pools for either for the heat either to protect them from it has the advantage of being very very light and

It also floats ah yes ideal for the bag in fact it’s really super original and then the colors I imagine it under a big ray of sunlight it must be it must be rather nice to create marine finds its inspiration in the city and its traditions like here by making

A bag with oyster bags and mineral debris we will see there for example, iter shells so which goes very well with the materialec it looks very local very local yeah it’s true that I always draw inspiration from the local landscape to make the bags and everything

Is made on site to find out more head to the workshop and here is the workshop ah so the famous Alibaba cave so it’s a bit exactly it’s a bit of a cave because we pile up a lot of material there we are working with the terry towel so here we

Have the patterns to make the cutouts we select the pieces the beautiful pieces and we cut them out here it is true that the small piece is overflowing with material found on the right and left some of which are rather unusual I have locks that I recovered from

Old locks that are no longer used and here it is in a collection I was thinking of making bag legs with that well the only problem is that when the ladies go into the shops it’s okay sound ah good so I have to find a solution for that Marina works

With materials at first glance but she particularly likes working with PVC and linoleum for an astonishing result, in particular I worked with a friend who invented a material which ‘calls the plastic Anana it’s a mixture of plastic and hemp and he makes shoes

In this material which shoes for water and that’s what it gives ah yeah a bag so that’s room all in the room this is a rope in the room the idea was really to work on the on the material there on this time and this is a material which is

Made on the basis of the room also or it is an old collection I have no more material so it’s a shame we would have to restart production, that’s missed while waiting for the creation of new bags made from hemp Elodie leaves feeling disappointed but delighted with the visit I think I’ll soon

Come back with friends so see you soon pleasure thank you to all casevir see you soon on the island of Ray Daniel continues his culinary stroll at a place called Trouche shirt Franck is an austere farmer and here the star is this beautiful oyster from the island

Of Ray refined in his fresh water husbands by Franck in person he also makes a tempting proposition to Daniel to taste that yeah we are going to go to the on my terrace there at

The top of tasting it will be more pleasant ok you follow me the austrculturist of the The island of Ray produces on average between 6000 and 8000 tonnes of oysters per year. The two men head into the middle of the refining tides where the oysters remain for a certain time in order to

Modify their taste and texture. I can’t wait to discover the content of these but you’ll see this, it’s pretty, this is what I usually put on you, but this is something that we have, we worked on this winter, yeah, and it’s not Malis the area is still so

Nice look at that it’s classic 3 that is to say the caliber 3 oyster is the most consumed it does not exceed 85 g what I do is to really see when it is

Oily you turn it over like that and there you see ah here’s a discovery and there you see all the white all the white of the tree that’s pretty what it’s a jewel I’ll leave it to you I’ll leave it to you eat ah

Yes there I’m going to enjoy tasting it, go ahead and taste it then you just have to let the TR melter expert speak in the mouth a hazelnut and behind every little hint of salt which is added behind Daniel regularly comes to buy his oysters at Franck’s the two men

Know each other well and Franck indulges in a few confidences I am passionate about what he experiences in the water what I am passionate about angling and then well I did my studies in the aquaculture then after I worked I worked in different in Corsica in on

Fish farms in different freshwater fish farms too and it is as a good enthusiast that he has been an austere farmer for more than 4 years Daniel appreciated this tasting so much that he wants it to continue a little surprise for you in a

Privileged site precisely around the sea and there you cannot guess the happiness you are going to experience I invite you to come we are going I am you in 5 minutes you are going to discover something that you have never seen

Before your life just before eating it’s going to be perfect ah exactly VO come on I’m following you so he’s taking Franck to the old Whale Lighthouse today called the Whale Tower that’s your

Surprising place a magical place you VO see that can I tell you that ahen I follow you the tower dates from the 17th century and after climbing three floors the spectacle is there here is the place the old haline lighthouse the old tower what we call nouirêé tower it is an extraordinary place

Because of the environment which is behind us it is magnificent the lavender ocean just opposite the Tranche sur Mer seaside resort and then there the ocean naturally with the rising mid look at the little wave reflection there it is this is what will give us a big appetite to be able to

Taste the hours and so come and see now there you still amaze me but it’s my secret the lighthouse is usually open to the public but Daniel has exceptionally reserved it for the opportunity perched at the top of the lighthouse with local products this tasting is 100%

Î deoré thank you very much to you to my surprise I told you so at home it’s nice but there ah yeah there it’s magnificent it’s the first time I’ve come here and Daniel is right

The view is splendid all we have to do is sit down at the table so let’s see these beautiful hues I think it’s going to go well it’s going very very very well I ‘imêt behind it’s happiness a happiness

It’s pretty that ah yes it’s very beautiful Franck and Daniel enjoy this moment of relaxation meanwhile in the middle of the marshes Florian gets active as soon as he has 5 minutes he loves taking a

Boat trip on the canals of the Marais, that’s good because that’s what he’s waiting for now with Fabrice hello it’s going as you wish well you see I went for a little fishing in Languille the emblem from the marsh which made its reputation with a very traditional technique, I’m getting ready there,

You see, I took a small Bonou rod, I put a small 40 g lead and then well, I’m going to make myself, I’m going to make myself a small ball of glass of earth and yes that’s what makes this fishing so authentic earthworms in stockings a technique specially designed to

Catch this type of fish there are small rapping teeth and who will allow themselves to be able to s ‘hang in the end on this bottom and that’s vermée fishing and we call this fishing vermée fishing and I think you don’t say verm you no I said verm like in Anci verm

Of the verm okay fishing at laavnée so can start and to have more luck you have to leave at nightfall that’s when Languille is the most active this fish was in danger of disappearing because of overfishing and the gradual reduction of the canals Fabrice,

Originally from the area, has always practiced verna fishing and that’s been around since the age of 8 exactly. There I went with my grandfather and then from time to time also in time with my grandmother who is a bit of a family fishery which allows grandparents to go and

Take their grandchildren fishing at nightfall and which thus allows them to have eels to eat them the next morning and before eating them you still have to manage to fish them Fabrice seems to have found the ideal spot so this is your spot it’s one of

My little spots where I come to fish very often we fish always at least a few small eels we’ll try we’ll see if it works then we just have to wait this time Flori is there for the ids to pass the time a big catch what are big catches

It’s normally as big as an inch or even it can be a little bigger or even inches so it happened to me where I removed two at the same time or even three three hanging on

The on the on the same on the same brilliant vermé that’s on evenings when it’s very stormy or there ‘s even a storm and that’s what makes them a little excited and in the end it makes them want to to eat and that’s why they come more quickly on the veres and which

Allows us to be able to fish a little more eel in the Marais Florian is at ease and it is with pleasure that he equip yourself with the fishing rod the rod you try and you will see

You put it near the edge over there like that you never know I feel it well but with nightfall the exercise is a little perilous I have difficulty to see the thread you don’t need to see the thread

You just have to feel your okay ok there it is placed at the bottom you have to try your thread and as soon as your eye extends and you wait for the shock it’s in the case where the fishing is fruitful but this

Evening unfortunately that is not the case Florient and Fabrice fail you are there until midnight you oh well I will stay yeah a good part of the night there until midnight story to fish a few anguines anyway even if we didn’t catch any eh I apologize eh lo it’s the law of

Fishing eh that’s how it happens well well thank you in any case for the little lesson in Vermet then well listen to the next one with pleasure courage hello go to [Music] see again if Floriant knows the marispois de vin by heart he still has a few corners to discover like here

In Saint-Hilaire la Palue a place known for its unusual habitat hello Joseph hello and yes Joseph decided to live in a yurt here nothing to do with the plains of Mongolia where the yurts come from it is in Mara pois de vin that he decided to build his home because the Marais

Is a park protected natural this type of housing lends itself perfectly the idea was to have my own home and build it myself and also to have a slightly more sober lifestyle in quotes a little more eco-friendly what be careful here we respect nature because this house

Is 100% eco-friendly Joseph has also made it his profession he is a yurt manufacturer he also produces his own energy using solar panels and wind turbines Floriant would be almost as an old man , I pay for my heating, my electricity, my rent and all that, you have to save money

Compared to this way of life, we’re already going to try to consume less before buying, so it’s true that I I tried in my installation in my house to try to have installations that make me consume little electricity little water and therefore behind on the other hand

It is also true I save by producing myself -even these energies you will have understood Joseph is a real environmental activist now Flori can’t wait to see what it looks like so it’s huge it’s a palace what well a palace not so much here it’s in everything I have to have I

Don’t know 60 m² to live in a palace of 60 m² definitely Florian is quite enthusiastic but it must be said that this place which serves as a living room and kitchen is quite pleasant nothing to do with

A tent the conditions are quite harsh so in fact laourt what will specify N in relation to a tent is that it is insulated so that is what makes it comfortable and which means that today there are many people who want to live ent because it is a cabin that remains

Comfortable even in winter the insulation is done with hemp and sheep’s wool next to it is the yurt of the rooms where Joseph Suzon’s granddaughter has just finished her nap Joseph is a real daddy so we continue the visit at 3 because it’s not over yet well

You see there is a small sink a bathtub and there I have my hot water tank heading to the desourts company Joseph participated in its creation today he is the manager the goal is to pass on his know-how by helping people interested in making their own

Yurt on a yout there are about 200 hours of work it’s going to take you a month a month and a few weeks okay so in fact we welcome people who come here who hire with us every morning and well we teaches them to make their crown their poles their triis

The trillis these are crossed pieces of wood which serve as a base to build the yurt and they are made with brake from the Marais it takes on average between 5000 and 15000 of the listening size Joseph I thank you for all this information nothing I will see you again soon

I am coming to build mat you show me how we do it completely welcome every year around thirty deourts are made in this factory on the Island deay Daniel is waiting for us as promised in his restaurant to cook sea bass in a salt crust a local specialty the Chabé kitchens

Are renowned for their fish recipes Daniel inherited them from his grandparents hello Frédéric how are you Anne Frédéric a friend of Daniel would also like to benefit from cooking classes for know all the tips of the recipe see I’m going to show everything that I have prepared and

We are going to make this beautiful recipe so the famous bar enoute of salt with the salicornia pick from the maras the wild fennel the flower of thint because that it’s just the season will the salt crust flavor Daniel offers gourmet cuisine but what is

Close to his heart is to promote local products and for this recipe the ingredients are 100% local so I mix the salt, the coarse salt and the flour that’s it the recipe has just started Daniel mixes all the ingredients to prepare the famous salt crust I add

My little ladles of egg white which will make the Lian for it moment Anne Frédéric observes each step it seems simple ah yes it seems simple but afterwards we will see that for the crusting of the fish it is a little more delicate and so that is where we at REP move

On to a technical phase which is very interesting and once the crust is ready Anne Frédéric gets involved ah the salt crust is worth it eh come on go in the other direction now like that go ahead a little more a little more it’s technical ah for Daniel it’s difficult

To let her do it look I’m going to show you VO see take it in the middle like that sucks well look at the movement and it goes away h and it goes away and it comes back and all we have to do is dress the fish,

Look carefully, look carefully, we take the paper and hop, hop, it’s over, he’s a prisoner, we’re going to tighten it all up, there you see, there you go, and you’re going to see that it’s is great in his cooking Daniel is

Very perfectionist he takes a few minutes to draw the appearance of the fish so I’m going to do his sketch there then I’m going to do the eye eh you see there look that’s it the bar

Is ready direction the oven for a 650 g fish so that’s the case eh so about 18 minutes at thermostat 7 i.e. 200° that’s perfect 18 minutes later the long awaited moment has finally

Arrived I think it’s okay to be a great moment I feel it well here fréérique wow take a look oh and during the tasting Daniel simply likes to let his taste buds speak the sea bass fillet in its entirety that tastes like that and I’m going to take it at the same

Time with the little ones I think it is truly an excellent dish among the local specialties of our country, whether for its seafood, fish or salt, the region is known throughout the world for its gastronomy a few kilometers from

La Rochelle. It is at the Château de la Podière that we find Patrick, our bon vivant sailor, who is absolutely keen to introduce us to this unique beverage in the world, cognac, go see the year’s harvest, Patrick finds Édouard, the heir to the estate, he is just checking it

The evolution of its young Cognac which has just been aging for 4 months so it is a release of Lambique at the base which was at 60 approximately 70°gr maximum 72 and and as it has been housed in this new fun since 3 4 months now for 4 months you have already started

To take on the color we even talk about a beautiful orange color the FU has an essential function in the aging of the cognac that’s French Chîn exactly it’s French Chen it’s obligatory for the appellation and we mainly use of the grinf is what

Makes the house specialuse of the grinf to in fact give exchanges a very special contact to which will release particular flavors of vanilla caramel or clove Patrick wants to have the heart of it clear through a little tasting which

May well surprise him it is an experience that I perhaps will not repeat in my life that’s just true yes at 70 deg this beverage does not go unnoticed because it is still grape wine for to become cognac it will have to age for at least 2 and a half years in

Fu Édouard is used to his tastings and it is like a good professional that he does it here and there taking a good puff you all have the aromas that come to you without having the fire descendoi and this elixir has seduced lovers from all over the world since the 17th century

Today cognac is exported to more than 150 countries symbol of French know-how and Patrick did not bring us here by chance the Normandin family is a sure bet because they have been producing them since the 19th century I present the 4th generation and the 5th we could say the 6th and

The 7th since during the war of 14 the men being mobilized it is my great -mother who managed the company Patrick is happy to discover the history of the family Cognac has always played an important role in the economy of the Charante Mart weight

Of wine had other assets and to talk about it Florian has meet with gaell hello Floriant welcome to the briquette factory and yes we are at the briquette factory of the graft on cute here we manufactured between 4 and 15,000 bricks per year the town hall decided to buy the site which

Had been closed for around forty years to transform it into a museum and it is Gaelle who is responsible for the rehabilitation of this old briquette factory of the strike on cute has undergone several conservation works and currently here we are organizing the training space here the

Museum space in the old Hoffman oven which is the only Hoffman oven in the Poitoucharant region so it’s really a historical monument and the old manufacturing factory so if you want I’ll take you there let’s go towards the manufacturing factory or a personality

From the briquette factory awaits us hello Mr Michot hello sir I present to you Floriant yes enchants André Michot he is the living memory of the site he worked there in the 50s and it is always with pleasure that he remembers the good old days we have kept good memories deep

Down because there was at the time it wasn’t like today it was good memories there was good understanding at work everyone worked everyone got along It went well for Gaell André is a precious help these memories allow him to reconstruct the site identically it’s true that André knows every nook and cranny

So here I’m going to show you there were the machines that were there a machine which was here had one on the other side it was the machine for making Bries the bricks were made from BRI a clay soil present in the marshes was transported

By boat here to the edge of the factory they were attached there at the foot of the pillar then the screen which took them then and we tanked we were two a shock from the boat this rehabilitation project brings the factory back to life

This is also what pleases Gael managing to keep a trace of the past in transforming it into a museum and what makes the site unique is its Floriant oven and gaell he met the mayor of

The town for a private visit ga did you go to the inside of the Hofman oven no no not yet well then I invite you to come let’s go let’s go please we’re following you it’s a Hofman oven named after its inventor Freddy Schoffman a German architect who

Invented this coal oven in 1858 this is where the we cooked the tiles and bricks manufactured on site up to 11 ovens per year it’s magnificent here is a gallery of refractory brick 35 m long with a door every 5 m these doors allowed the

Coal to be introduced because the particularity of the ovenhoffman is the management of the fire which gradually advanced towards the brick today it no longer works but Roland is very proud to show it around in Florient so it is it is a Hofman oven in very good state of conservation could it leave

Yes certainly with some facilities but it is a unique piece in the Poitoucharan region we are there we are very proud of it and we will be very happy to show it to N visitors the visit is over Gael Florian and Roland are heading out for the pleasure of seeing

You see you again on the site as soon as you wish see you very soon see you again sir the factory can be visited all year round during the weekend and it is open 7 days a week in the summer in addition

To the museum the site offers training in the eco-habitat with materials from the very safe Marais [Music] in La Rochelle Elodie wanted to show us a historic habitat under the rue des Dames, a bnker built by the Germans during the Second World War and it is Luc, the

Owner of the place who open the door for him, go ahead, they go down into this bunker that Luc is transforming into a bunker owner museum, an idea that surprises [Music] Élodie how do you become the owner of a bunker where you come from this passion in fact

Since we were very young we were passionate about history with my brother called Marc and it remained a childhood dream we didn’t think of making a career out of it so our parents forced us to do serious studies like They say I’m a computer engineer and my brother went

To business school in Bordeaux and here we’ve been at it for a very long time, it’s an old story with Mr. Labor because we knew him in 84 ah yes indeed I was 14 years old at the time and so Mr. Labor preserved the site he avoided it being denatured

Because it was to be divided into a cellar in 82 at the time he bought it in fact and we found it interesting that it was open to the public on a permanent basis again as had been

The case in the past Mr. Labor is none other than Jean-Luc, a fine connoisseur of the city’s towers Elodie and Luc continue their visit to this bunker of 280 m² the site was built in 1940 by the German navy to serve as a shelter in the event of bombing inside the mannequins

Pay homage to the memory of the key personalities of the time we are in the office of Mayor Léon citygame of the time and it’s famous episode in fact on June 23, 40 there is

The date on the on the desk ah yes okay in fact and which is considered the first Act of resistance of the mayor and the city in fact on the very day of the arrival of the Germans a place of temp

Presented itself with a flag accompanied by a corporal translator from the French army and he asked that the flag be placed here on the town hall and the mayor who is a reserve lieutenant colonel refuses he will have to return several hours later with a superior officer the 11 old

Games will finally be dismissed from his functions he will be arrested by the guestapo in 1944 after having set up a resistance network Elodie and read prosecution the walk in its narrow and poorly lit corridors but where we can still see funny people

Coming out of the water with an umbrella allowed us to identify the two women artists who created these paintings at the time in 1942 of women artists and so you found them then they unfortunately died in 2010 at the age of 90 but we found their neighbors friends

And we were able to have their whole story their employment contract their photos were civilian women artists from hambour of agreement who were actually hired to decorate the living spaces of the submarines La Rochelle will finally be liberated in 1944 and the famous scene is

Reconstituted here at the end of the route the meeting of Captain Hubert Meyer and Herns Schildrix on May 9 in the morning in fact at La Palisse Admiral Cherlit who was the German admiral in fact will give

His weapon as a sign of surrender to the captain of frigate uber Meyer and we really redid the same scene here with we even tried to work the work the faces see they are round very very fine mannequins there are even the hands and so on indeed

Yes no recovery store it’s is really a mannequin which was made on resin casts of existing people in fact but in any case thank you very much thank you see you soon then a few steps away it is the Atlantic Ocean which triumphs whether in the history or

Gastronomy it is possible everywhere so to leave without a trip at sea and it is obviously Patrick always ready to leave for the open sea who accompanies us with his friend [Music] Bruno the time has come for pleasure and to relax Patrick comm Bruno are passionate about sailing

In La Rochelle we even talk about a virus which is caught from a very young age the crew unties the boat Josua and is the main sail and Patrick did not bring us to aboard any sailboat this boat is truly legendary and it has made thousands of sailors dream. Bruno

Is the president of the Friends of the Maritime Museum and he knows the story of Josua like the back of his hand and it is the boat of Bernard iier the first eh the number 1 who made circumnavigations of the world in

68 69 once a thousand solo circumnavigation of the world without Escal it was the Golden Globe the first and B he didn’t want to come back he didn’t want to pass the finish line and on the side of

The coast of Brazil after having already passed the three capes he said to himself come on I’m not going back I’m breaking I’m so comfortable on my boat and I continue and he left again he arrived in Tahiti

On the other side all that so without stopover and without assistance a real madness it was at the time the longest journey ever made with a sailboat but Josua almost met a tragic end in Mexico victim of a cyclone it is broken by the waves Bernard moitossier abandons it

But Patrick who before the story decides to buy Josua and restore it since as much as it is completely gag we know that the boats all have different characters I believe that J’s characteristic is that it’s a boat that is very nice,

His old friend, it’s true that he’s an old friend who never makes you Crass, really forgives a lot of things and we often tell him when we have a little trouble we tell him come on Jojo don’t be a little upset and for Patrick it’s always a pleasure

To take the controls of this sail the rest of the time it’s Bruno who has this privilege since he offers rides in sea ​​to the publicque from May to October [Music] Pays de Nice pays Rochelet Maré pois deevin ideal for jumping

Into the water whether for a trip at sea or while fishing in Languille sailor, fisherman, cook or professional guide, everyone is keen to introduce their culture and traditions to a region that promises beautiful [Music] discoveries

Cité millénaire résolument tournée vers l’avenir, La Rochelle est une ville qui conjugue la préservation d’un patrimoine naturel et architectural exceptionnel, et un développement innovant et harmonieux de son territoire. ⛵🛟

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

La Rochelle – surnommée la Ville Blanche, millénaire et chef-lieu de la Charente Maritime, est reconnue au patrimoine mondial de l’UNESCO. Grâce à l’Océan Atlantique et les marées exceptionnelles, le Pays d’Aunis attire chaque année des milliers de touristes.
Le Pays d’Aunis, c’est aussi le marais poitevin, un merveille unique au monde.

Réalisation: Krystell Bonnet, Amélia Pujol.
© MORGANE PRODUCTION