Gerard Bertrand : Hello everyone, welcome this evening to Château L'Hospitalet, for the 12th live and very special, I ask you to welcome Mr. Pierre Richard. How are you Pierre?

Pierre Richard : It's going well, why special?

Gerard Bertrand : Very special because it’s the first time we’ve done a live show where everyone is in the kitchen.

Pierre Richard : It's true !

Gerard Bertrand : Chef Laurent Chabert is here.

Chef Laurent Chabert : Hello everyone !

Gerard Bertrand : And Pierre Richard, when I told him about coming to do this live, he told me, I want to be in the kitchen. So, we got what we wanted and then, as you know he is a winemaker, at Château Bel Évêque in Gruissan, he is a neighbor so it was original so we have some surprises for you, tonight since there will also be music and we can say Pierre, that music is a part of your life.

Pierre Richard : Yes, for me it is the Proust Madeleine par excellence, I heard music and I said to myself, hey, that's such and such a film that 35 years ago, I was in such and such a place and what's more I like jazz and what's more my sons have become musicians.

Gerard Bertrand : I saw, double bass player and?

Pierre Richard : And saxophonist, but the double bass player, suddenly took it late, but …

Gerard Bertrand : Is that Christophe?

Pierre Richard : It was Christophe, he suddenly became interested and loved wine, I'm not talking about drinking it but making it, and he was the one who took over the work.

Gerard Bertrand : Yes, that's true. So, in fact, Pierre is an actor, he's a musician, he writes, he makes wine, what else do you do that I haven't said?

Pierre Richard : Oh but I do everything, everything, but everything wrong… no, no! What else is there? But, that’s already not bad…

Gerard Bertrand : It's a lot, it's fantastic. So in fact, I've known Pierre for 30 years, even more, because I first discovered him as a winemaker, he's in the commune of Gruissan at Château Bel Evêque, which is an extraordinary wine and it so happens, Pierre, you remember that at the beginning of my career with your sister, I sold you wine and I had a very good relationship and so at the beginning you had to earn it, not to sell your wine but to sell Corbières wines and get them recognized in Paris, it was complicated.

Pierre Richard : Yes, it still is a little bit.

Gerard Bertrand : It's much less anyway and so, we take the opportunity to tell our Belgian friends and Tera, who your friend is and who mine is too

Pierre Richard : Who is responsible for importing my wine into Belgium.

Gerard Bertrand : Here, what matters to Vasco in Belgium, who told us: "I can't do the live if Pierre doesn't call back" because, in fact, I've also known them for 20 years and they told me, there is only one product that is not negotiable in our portfolio, it's the Château Bel Evêque.

Pierre Richard : That's nice, thank you.

Gerard Bertrand : It's beautiful! And so all this to also say that we have a mutual friend called Marc Dubernet.

Pierre Richard : My oenologist

Gerard Bertrand : Who is a wonderful man who is one of the greatest winemakers in the world and who taught you how to make wine.

Pierre Richard : You know that before buying the property as I knew that I knew nothing, I'm not crazy, before buying it I called and asked who was the best, they told me Dubernet and I called him and asked him: "if I buy a property will you follow me?" There was 20 seconds of silence, it's long, and he said YES! I said thank you, I hung up and I bought it. If he had said no I would not have done it.

Gerard Bertrand : So, in fact, he is a man who knows all the terroirs of our region very well and, above all, he seeks to promote the winemaker in the sense that he leaves responsibility to the winemaker because the soul of the wine must be the soul of the winemaker. That's it, and that's hard for an oenologist, because having the humility to let the winemaker guide and decide in the end is quite an art.

Pierre Richard : Not at the beginning because at the beginning we don't understand anything, in February we were looking at the pipettes and everything... ah this one is very interesting, but not at all, he's acting smart but in 6 months there won't be anything left. From time to time, I say, so this one I have the impression that he's telling me: "no, this is the one we have to keep" and I didn't understand anything. It's like chess players, he's 35 moves ahead, I don't have any.

Gerard Bertrand : Right, so you smell how good it smells? I interrupt you. So, Chief, what are we doing today?

Chef Laurent Chabert : We'll start with a small starter based on tomato, with shellfish, a little chorizo, a potato siphon with a little parsley in it and potato chips and parsley chips then we'll go for some sea bass, caught by my friend, Benjamin Besse in the Ayrolle pond, eggplant caviar with almonds, eggplant, capers, an almond emulsion. I've already started the chicken supreme.

Gerard Bertrand : He's handsome! Is he a Cathar? Near Carcassonne.

Chef Laurent Chabert : Then, DPO girolle and truffle.

Gerard Bertrand : Is it melanosporum or summer truffle?

Chef Laurent Chabert : It’s the summer truffle.

Gerard Bertrand : Ah! It's summer truffle, you see the difference is that it's white, because in fact, the winter truffle is black. We're going to enjoy it Pierre.

Pierre Richard : So I said, I said, hey, starting today I'm going to go on a diet...

Gerard Bertrand : But that's it, that's the case, it's the Mediterranean diet. On the other hand, we could have a drink, right? Because tonight we're only going to taste the wines of our friend Pierre Richard. So the wines are available at Château Bel Evêque, you have to go there only in the evening, because that's where he loves to receive guests, but also on the website www.vinspierrerichard.com Pierre, we start with the Château Bel Evêque, which is the first one I tasted, which exists, it is a bit of a historical vintage. It is this one, you can't miss it, it is a gold medalist too, isn't it?

Pierre Richard : He got the gold medal.

Gerard Bertrand : Great, you are still a medalist since you won the Molière this year, you are doing the Grand Slam. Cheers!

Pierre Richard : I'm cracking up because I'm afraid of your comment. I'm nervous.

Gerard Bertrand : Cheers! We'll have a drink first... Did you see the temperature? It's perfect, and there are spicy aromas of garrigue. What is it? Grenache, Carignan, Syrah?

Pierre Richard : It’s the 4, Grenache, Carignan, Syrah and Mourvèdre.

Gerard Bertrand : I remind you that Pierre is next to the pond of Gruissan and it is the best place for Mourvèdre. We have a surprise Pierre, we have musicians.

Musicians : Hello, nice to meet you, nice to meet you.

Gerard Bertrand : How are you ?

Musicians : Very very good!

Gerard Bertrand : So what do we do? The Chief is here, Pierre Richard is here! So, what do we do? A little piece of music? Let's go!

Live Music

Gerard Bertrand : Great! Bravo!

Pierre Richard : Thank you very much!

Gerard Bertrand : So you are allowed a small glass of wine, Pierre, I think we can serve them.

Musicians : Thanks you so much, delicious.

Gerard Bertrand : You see, tonight it's live, it's improvisation, it's jazz and jazz is improvisation and with Pierre Richard I tell you we never run out of surprises.

Musicians : You so welcome, we are watching you in Florida.

Gerard Bertrand : Yes I know. So, are we ready Chef for the first course? Because Pierre and I are hungry.

Pierre Richard : In addition to that, smells are breathed, it breathes smells. Oh there, are you going to explain to us first what it is?

Gerard Bertrand : So, do we take this with a spoon or not? We're under orders!

Pierre Richard : You shouldn't do stupid things.

Chef Laurent Chabert : So I put the tomato compote, the parsley potato siphon, then the potato chips, parsley chips that we just fried in the fryer and I added the sunflower flowers. And there, you have to take a perfect bite with everything inside.

Gerard Bertrand : We're going to move around a bit, so enjoy your meal friends, so we're here looking at how beautiful it is, it's magnificent.

Tasting moment…

Pierre Richard : Usually when you eat, you don't talk, it's difficult to talk with your mouth full.

Gerard Bertrand : I manage to do everything at the same time. It's delicious!

Pierre Richard : Green, what is green?

Chef Laurent Chabert : Potato and parsley mixed all together and then put in a siphon, the siphon is that!

Pierre Richard : It’s so subtle!

Gerard Bertrand : The difference is the crunchiness of the chorizo, do you agree Pierre? It's extraordinary! Because at the same time, it gives character to your wine. That's the key, because with the Bel Evêque 2017, it gives this side, this character and it lifts.

Pierre Richard : Even with Mourvèdre, because it is also very spicy and obviously with rosé, you are right.

Gerard Bertrand : Actually, you are greedy anyway. Gourmet, gourmand?

Pierre Richard : I'm not greedy, I'm a gourmet. When I'm no longer hungry, I'm no longer hungry. Whereas the gourmand, when he's no longer hungry, he's still hungry.

Gerard Bertrand : Is there a mold or a bottom?

Chef Laurent Chabert : Hull and knives.

Gerard Bertrand : Ah, here it is!

Chef Laurent Chabert : Shell, knife, chorizo, stewed tomato, parsley siphon, potato chips, to add some crunch too.

Gerard Bertrand : Honestly, it's amazing!

Chef Laurent Chabert : THANKS

Pierre Richard : Who taught you to cook?

Chef Laurent Chabert : I did an apprenticeship CAP professional certificate around the house, I am originally from Allier, my parents are farmers. And then I left for the Alps, Haute-Savoie, Savoie where I was second to a Michelin starred chef, in Corsica, and I arrived here 7 years ago.

Pierre Richard : How old was he 7 years ago?

Gerard Bertrand : He was 18, he didn't even have a license, no, a little older anyway. I told him, if you come from Corsica, if you spent six months in Corsica, everything is fine, you can come to Languedoc. So there, before we talk Pierre, I still had a slightly more serious question, because you have a commitment, you are an environmental activist, we can say, and you love nature. Did the fact of having lived in Gruissan bring you something extra for your connection with nature, respect for biodiversity? Because you are fighting for that.

Pierre Richard : Yes, I am fighting in a fairly significant way, with the deforestation of the Amazon, I must say I have a wife who is Brazilian, so I have a double title, the Amazon concerns me, but it has always concerned me even before, I even wonder if it is not because of the Amazon, that I loved my wife. In any case, indeed I am dismayed, it must be said, we could talk about it for hours, I am really more than dismayed by the turn of events in Brazil, the forests that are being deforested but it is not only in Brazil.

Gerard Bertrand : No, but above all.

Pierre Richard : But above all, well, that said we can talk about it for hours, we're not going to spend the evening on it but to answer your question, I was a city dweller and then all of a sudden I acquired a wine estate and for the first time instead of looking at the sky as we always say I had my nose in the stars.

Gerard Bertrand : You looked at the sea and the vineyards.

Pierre Richard : I knew the sea, but I looked at the ground, the earth and I was, it's true that before I didn't see, how I have a great admiration for the vines, they are warriors, I understood one thing, resistant and valiant because you have to find the water so they go far and a little water for them is vital.

Gerard Bertrand : Exactly

Pierre Richard : And so I found, I understood that it was an extremely interesting plant, both strong and fragile. Secondly, it's true, and we come back to ecology, I realized in 35 years, I who did not pay attention to that that more and more we are subjected to anarchic climates, it no longer rains when it should rain, it does not rain when it should rain, when it rains it rains too much, in short, and these are things that escaped me and before. When I hear Parisians in January who say it's great 30 degrees in January I say oh my, it's horrible, at the moment in Siberia it's 35 degrees, it's not possible. And there I became aware with the earth, that we have duties towards it.

Gerard Bertrand : Exactly, Pachamama, as our friend Jean Cormier said, he is a wonderful man, and so, is it in your life as a winemaker because even I don't find what I'm saying there because in fact when we taste Pierre Richard's wine, at the beginning I remember it very well, because he also put his photo on the bottle but now, he doesn't put it anymore because he doesn't need it anymore and also especially because Château Bel Evêque has become a recognized brand and that wine, Pierre, I say it because I am an expert in this profession and Pierre Richard, has become a real winemaker, that is to say that the land speaks to him, and so you told me at the beginning when you listened to Dubernet, how long did it take you before all that spoke to you?

Pierre Richard : Oh, several years, of course, two to three years I began to understand certain things but even last year when Dubernet told me I like to have conversations with my winemaker, because if I feel that he is attached to my work I am attached to his work, but I am more and more attached because I realize precisely that it is an art that I possess, and sometimes I read reports on certain winemakers from the west, the east or the north-east, it is poetic too.

Gerard Bertrand : It’s beautiful, but poetry in wine is something because wine transcends, it opens the heart and it allows exchange.

Pierre Richard : But maybe that's also why, finally, sometimes people ask me, what's the connection with cinema? I say, there's a connection that's absolutely the same, cinema, like wine, is made to be shared and so it's a vector of fraternity, of empathy with people we don't know and then the person you don't know says, oh that's good, and you also think that you like the person.

Gerard Bertrand : And we find out.

Pierre Richard : And we discover that, in the end, cinema is the same, it is consumed, cinema is in rooms where there are 800 people who are moved together or who laugh together and well, wine is the same, we need to be several, nothing is worse than having a drink alone in front of the TV.

Gerard Bertrand : And with your friend Depardieu, do you taste your respective wines or not?

Pierre Richard : At the time we even called them experience glasses, we bought beautiful glasses and we made chromatic climbs, so we started with lighter wines then we finished with great Bordeaux.

Gerard Bertrand : And then you end up with the big Corbières.

Pierre Richard : And then I ended up in bed mostly. He was the one who taught me a little too.

Gerard Bertrand : So tell me, let's end on that, so what did Gérard Depardieu teach you?

Pierre Richard : He taught me this philosophy because he wasn't a winemaker yet, oddly enough I was one before him, he was still in the region. Oh yes he taught me something, he told me when you do a chromatic climb you start by drinking two spoons of olive oil. Is that true? Have you ever tried that?

Gerard Bertrand : I have tasted several times with Gérard Depardieu and when he holds the glass, and he smells the glass he is like that.

Pierre Richard : But because he can't put his nose in anymore.

Gerard Bertrand : He puts the glass at an angle.

Pierre Richard : But because now he has a nose that has grown.

Gerard Bertrand : So one day I was drinking, I was tasting Place des Quinconces in Bordeaux and we had a great Sauternes, and so I told him, it's volatile. So, he said to me: "ah yes Gérard, this wine is volatile"

Pierre Richard : He is not!

Gerard Bertrand : So, chef, first we're going to taste now, Pierre, tell us a little about the Cardinal vintage because that's what he cares about, it's the top of the range of Château Bel Evêque, there are only great wines at Bel Evêque, but this one is the prestige vintage so let's tell you a little about the Cardinal.

Pierre Richard : It’s Mourvèdre and Syrah.

Gerard Bertrand : Here! I'll get you a drink.

Pierre Richard : The Syrah brings me the fruit and the Mourvèdre brings me a bit of the vanilla side. Spliced ​​too especially. I remember when I started buying property, I met a specialist who said to me: "do you own a Château?" and I told him yes, because if you are a Château you are a Château. He told me: "you do what you want but you will have precise instructions whereas if you are not a Château, you do what you want"

Gerard Bertrand : You did well to stay Chateau. So Chef, we're hungry, so what are we going to taste there?

Chef Laurent Chabert : So we are going to taste the Gruissan Sea Bass caught by Benjamin who works on the Ayrolle pond.

Pierre Richard : This is my place! He's stealing my fish.

Chef Laurent Chabert : Eggplant caviar with almonds, on top we have the remains of the eggplants with capers and an eggplant chip and a little passion fruit bone juice, which will bring a little pep to the juice and there I add an emulsion with almond milk

Gerard Bertrand : You did well to come Pierre!

Pierre Richard : So I swear to you, yesterday I said starting tomorrow, diet.

Gerard Bertrand : So, shall we taste it, Pierre? with this Cardinal vintage.

Tasting moment…

Gerard Bertrand : I tell myself, friends, it's Friday, and from 7 to 7:30 p.m. I have the best job in the world, because in fact it's wine food pairing with our friends. How does he cut it?

Pierre Richard : So that's amazing!

Chef Laurent Chabert : We cut it with the slicer.

Pierre Richard : It looks like a language.

Gerard Bertrand : It suits you well, look how handsome it is!

Pierre Richard : I'm sticking my tongue out because it's so good.

Gerard Bertrand : So I think we're waiting for the band, don't you want to open the door Chief? Because it's hot. Oh but Julie is coming back from the weather when we taste a little again so Julie what do we do now?

Musicians : How is everything?

Gerard Bertrand : Wonderful! So, what are we doing here?

Musicians : We want to sing an original Gospel song by Miss Brooks who I met in Atlanta, Georgia.

Gerard Bertrand : I love Atlanta.

Musicians : This is a beautiful song from a woman of great value.

Gerard Bertrand : Thank you! We'll leave you the space

Musicians : It's called "you're going to have rain in your lives"

Gerard Bertrand : We need rain for Pierre's vines and mine.

Live Music

Gerard Bertrand : Thanks Julie, see you later.

Musicians : Yes! See you later!

Gerard Bertrand : Because I'm here tonight at the Château l'Hospitalet from 8:30pm to later, so if you still have time and if you feel like it I was happy to come but places are very limited tonight, in any case, you're in good shape now, you've done the rehearsal. See you later!

Musicians : Good cooking! Thank you!

Gerard Bertrand : You see, it's going off in all directions here.

Pierre Richard : What's extraordinary is that I looked, no matter how much I typed I was always out of step because still, jazz, I know I was always out of step, they're going to say, for a guy who likes jazz, he knows nothing!

Gerard Bertrand : but it's normal that you're out of step because you have a mayor in Gruissan who was the king of out of step, Didier Codorniou you know he was framing and overflowing so it caught up with you We couldn't catch him, he was the Maradona of Rugby.

Pierre Richard : An extraordinary eel.

Gerard Bertrand : Hello Didier, if you are listening to us we greet you from the kitchens of L'Hospitalet.

Pierre Richard : We had a great time!

Gerard Bertrand : With the wolf of the Ayrolle pond, therefore next to Pierre Richard's house.

Pierre Richard : It borders my house.

Gerard Bertrand : Actually, I don't see why you go back to Paris, because you have everything you need. Besides, I've never understood why guys come here and go back to Paris from time to time.

Pierre Richard : There, however, you are playing in the theater.

Gerard Bertrand : There is the Théâtre de la Nature in Narbonne Plage, but it is not open every day.

Pierre Richard : I must not rely on wine to feed me.

Gerard Bertrand : It's still great, because we're arriving so I had a question about your musical tastes Pierre, because Pierre, I saw him last year, on the piano with our friend Jeff Sénégas at the salt marshes, whom we salute by the way, at the Salins de Gruissan, so you were very very good, you do the maths, you sing a little.
Pierre Richard : I was telling some stuff about Jean Yanne, I don’t know for sure…

Gerard Bertrand : But what are your musical tastes?

Pierre Richard : My musical tastes are quite broad.

Gerard Bertrand : If you name 2 or 3 people

Pierre Richard : Are you talking about singers? There too it's very broad, I'm going to quote Nougaro because I loved him but I can quote Brassens because I knew him well, I can quote Brel, I can quote 15.

Gerard Bertrand : And in foreign singers?

Pierre Richard : And among the foreign singers, there, we also have quite a few, oh my god it was Frank Sinatra, my god it was Frank Sinatra and Dean Martin, I'm talking about a certain era.

Gerard Bertrand : You meet her and Frank Sinatra?

Pierre Richard : No, never

Gerard Bertrand : Have you seen her on stage?

Pierre Richard : Neither

Gerard Bertrand : You could have!

Pierre Richard : And now, I love Matthieu Chedid, for example. Matthieu Chedid, I saw him all alone at the Cirque d'Hiver, I said to myself he goes all alone with a guitar and not at all, he had pedals everywhere.

Gerard Bertrand : I love, you know who? James Brown, he has a voice that when he is on stage he is an animal, the voice, the physicality, he is deceased now and so what impresses me the most and I say it is when he sang with Pavarotti, he was moved to tears so much because he prepared to sing with Pavarotti. And so, when they sing together it is a moment, when you mix like that soul with opera, you have to watch it it is extraordinary!

Pierre Richard : I'll look at that!

Gerard Bertrand : Because we are still in a Food Wine & Music and so we invited someone on the border of all these universes, but you haven't told us yet what dish you like to cook.

Pierre Richard : I am very bad, while God knows that I like cooking but I am very bad, I do not have the hand to cook.

Gerard Bertrand : But do you like cooking or not?

Pierre Richard : I don't think so.

Gerard Bertrand : Who are your bosses in Paris?

Pierre Richard : L'Arpege, at Passart, the king of vegetables. And as I'm more into vegetables than meat right now. There's also fish, I love it too, at …

Gerard Bertrand : Is this Savoie?

Pierre Richard : Here you go! Guy Savoie

Gerard Bertrand : My boyfriend

Pierre Richard : Plus he's a lovely guy.

Gerard Bertrand : Absolutely, say hello to him because I know that you are opening your restaurant today, and we also say hello to all the chefs in France, because we are with you and Chef Chabert is here, I brought him the video for two months because in fact I asked him to create a dish for each day for this evening, so he treats me but especially because we did live and we got a taste for it and that, right Chef?

Chef Laurent Chabert : Quite !

Gerard Bertrand : And so, it's good that Les Chefs are reopening and we need you because it's the French specificity and we as winemaker Pierre, we need these sublime chefs who sublimate our products, so that's very important.

Pierre Richard : Because there is a complementarity between a dish and a wine, if you drink a good wine with a mediocre dish, your good wine will not appreciate it.

Gerard Bertrand : Exactly, and I think that Chef Goujont is opening soon too, he's opening tonight, so Chef Goujon, if you see us, if you hear us, have a good start and we'll see you soon. Pierre, we're going to taste the Mourvèdre, tell me a little about this wine because in fact I don't know this vintage.

Pierre Richard : Because my thing was Syrah, so one day I asked Dubernet to make me some Syrah. And the following year he said to me, that's it, I've made you a thousand bottles, I said I'm not going to drink a thousand bottles.

Gerard Bertrand : That is good !

Pierre Richard : I started with Syrah because one day I was in a restaurant in Pezenas, and I tasted the Mourvèdre and I came back to Dubernet and I said, make me some Mourvèdre.

Gerard Bertrand : It's you who makes Mourvèdre, Dubernet helps you put it to music, because he knows the score, but it's you who plays the piano.

Pierre Richard : But yes, because it’s me I want to make Mourvèdre.

Gerard Bertrand : So what I'm saying is that Pierre is lucky, what he didn't know when he bought the property is that the best place for Mourvèdres is when they are at the water's edge because they have the maritime entrances and it is a grape variety that is very, very sensitive to maritime entrances because the mist that arrives at night, especially when there is a bit of sea wind, allows the leaves to pump this humidity and nourish the plant, whereas that's not quite the case with Syrah or Grenache, so Mourvèdre is the grape variety that you have to have at the water's edge, that's why our friends from Bandol have a lot of wine with Mourvèdre.

Pierre Richard : Do you like it?

Gerard Bertrand : This is my favorite, friends, because in fact I already knew the first two and I recommend this one to you because I think that with a poultry that we are going to have the pleasure of tasting there, it is a wonderful food and wine pairing, but we are going to try it anyway.

Pierre Richard : He is very thin.

Gerard Bertrand : What I like about this Pierre wine, which we find in the vineyards by the sea or on the edge of the state, is the iodized side, so in this country an iodized side and that's very good because it goes very well with dishes that are Mediterranean dishes and we put on dishes like chicken from the Gruissan salt flora. The Gruissan salt flora is 300 meters from Pierre's and so a little nod to our friends from the salt marshes, we salute you.

Pierre Richard : Nice bar!

Gerard Bertrand : Nice bar yes, and also a restaurant where I like to stroll, and you have water that changes from blue to pink depending on the rain, there you go!

Pierre Richard : You don't want to become my representative because you speak very well of it.

Gerard Bertrand : I have already tried to resume this profession because in fact I did the interlude

Pierre Richard : Or instead of worrying about it here, I'll give you Europe.

Gerard Bertrand : Is that true? Well, if you give me Europe, I can go to the United States to wander around. What are you preparing for us, Chief? Because Pierre told me if there are truffles, I'll stay here.

Chef Laurent Chabert : we have the poultry from my friend Serge Verzini, the white truffle, the DPO chanterelles, the mushroom siphon, and I add the carcass game that we have slightly reduced.

Gerard Bertrand : You know that here you must not faint or you will end up in the carcass juice.

Chef Laurent Chabert : There you have it! And also, of course, the fleur de sel from Gruissan.

Gerard Bertrand : We're going to taste the game of carcasses, not Carcassonne, get in place Pierre! So it's already a landscape, isn't it?

Pierre Richard : Oh yes, really, because it’s also interesting when it’s pretty to see.

Tasting moment…

Gerard Bertrand : I like chicken because it's not dry at all, it's free-range, it's firm.

Pierre Richard : The girolle is one of my favorite mushrooms.

Gerard Bertrand : Will you come back?

Pierre Richard : Tomorrow !

Gerard Bertrand : Dear friends, I don't know if you are having a good time, but I can tell you that we are having a great time.

Pierre Richard : Really !

Gerard Bertrand : The only thing Pierre misses is that he didn't play rugby, but I can tell you that I often saw him in the stands in Narbonne because at the time of Pech de Laclause, you came to the mache and I remember well because I still play in Narbonne and I saw you many times at the stadium.

Pierre Richard : You know, I was very, very good friends at one time and, in fact, we didn't say when we were seeing each other, we said, see you tomorrow.

Gerard Bertrand : Jean Pierre we salute you

Pierre Richard : It's the same, it took me a bit, and it's true that I love rugby but suddenly I'm in a rugby country.

Gerard Bertrand : I remind everyone that from July 21 to 26 if you want to see Pierre Richard, not on stage but among us we have the jazz festival which will be there I remind you, July 21 22 Patrick Bruel, 23 our friend Cali, 24 Kimberose, 25 Christophe Maé and 26 Jean-Baptiste Guegan. There are still a few places left not many

Pierre Richard : 4 ?

Gerard Bertrand : 4 and a half, hurry up and we will be very happy to welcome you because in complete safety you will be able to have dinner for those who wish for the others to attend the concert and after our friend Dominique Rieux has made a remarkable jazz cellar so it starts at 7 p.m. sharp and it ends when you are tired, so there you go, it is unfortunately time to leave us but Pierre said he was coming back tomorrow, so maybe we will pass on some information to you by then, in any case Pierre I thank you

Pierre Richard : It's me who thanks you.

Gerard Bertrand : We don't kiss each other but our hearts are there, so I remind you www.vinspierrerichard.com or Château Bel Evêque, and in all the beautiful establishments in the region, he really makes great wines. See you soon and have a great weekend!

Chef Laurent Chabert : Bye Bye!