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\snext15 Â鶹ÉçText;}}{\info{\title FRENCH JOURNEY - PROGRAMME 1}{\author chests01}{\operator chests01}{\creatim\yr2000\mo3\dy24\hr14\min57}{\revtim\yr2000\mo3\dy30\hr10\min44}{\version9}{\edmins7}{\nofpages2}{\nofwords427}{\nofchars2437}
{\*\company Â鶹Éç Education}{\nofcharsws0}{\vern113}}\paperw11906\paperh16838 \widowctrl\ftnbj\aenddoc\hyphcaps0\formshade\viewkind1\viewscale100\pgbrdrhead\pgbrdrfoot \fet0\sectd \linex0\headery709\footery709\colsx709\endnhere\sectdefaultcl {\*\pnseclvl1
\pnucrm\pnstart1\pnindent720\pnhang{\pntxta .}}{\*\pnseclvl2\pnucltr\pnstart1\pnindent720\pnhang{\pntxta .}}{\*\pnseclvl3\pndec\pnstart1\pnindent720\pnhang{\pntxta .}}{\*\pnseclvl4\pnlcltr\pnstart1\pnindent720\pnhang{\pntxta )}}{\*\pnseclvl5
\pndec\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}{\*\pnseclvl6\pnlcltr\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}{\*\pnseclvl7\pnlcrm\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}{\*\pnseclvl8\pnlcltr\pnstart1\pnindent720\pnhang
{\pntxtb (}{\pntxta )}}{\*\pnseclvl9\pnlcrm\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}\pard\plain \fi-426\li426\widctlpar\adjustright \fs20\lang2057\cgrid {\b\f1\fs22\ul FRENCH JOURNEY - PROGRAMME 1
\par 
\par S\'c8TE - OYSTERS}{\f1\fs22 
\par }\pard \widctlpar\adjustright {\i\f1\fs22 
\par }\pard\plain \s15\widctlpar\adjustright \lang2057\cgrid {\i\f1\fs22 Take the road south of Montpellier towards the sea and the landscape flattens out to long  beaches and tourist developments.  One town that stands out is S\'e8
te, a fishing port with an ancient maritime tradition. People come from all around just for its fabulous fish.}{
\par }\pard\plain \widctlpar\adjustright \fs20\lang2057\cgrid {\f1\fs22 
\par }\pard \ri-51\widctlpar\adjustright {\b\f1\fs22 
\par Wendy:}{\f1\fs22   How was it today?
\par }\pard \widctlpar\adjustright {\f1\fs22 
\par }{\b\f1\fs22 
\par Fisherman 1:}{\f1\fs22    It was a small catch today.  Because of the weather, there were heavy currents.
\par 
\par 
\par }{\b\f1\fs22 Fisherman 2:}{\f1\fs22   Not much today. It wasn't a good day
\par 
\par }{\b\f1\fs22 
\par Fisherman 3:}{\f1\fs22   It was bad. 
\par 
\par }\pard \ri-51\widctlpar\adjustright {\b\f1\fs22 
\par Wendy:}{\f1\fs22   Why?
\par }\pard \widctlpar\adjustright {\b\f1\fs22 
\par 
\par Fisherman 3:}{\f1\fs22   Not many fish.
\par 
\par 
\par }\pard\plain \s15\widctlpar\adjustright \lang2057\cgrid {\i\f1\fs22 Even if there's no longer much money to be made in fish, shellfish are a very different story.
\par }\pard\plain \widctlpar\adjustright \fs20\lang2057\cgrid {\i\f1\fs22 
\par On the other side of S\'e8te, in the sheltered waters of this lagoon lies a hidden treasure trove - acre upon acre of oysters and mussels.  
\par 
\par }\pard\plain \s15\widctlpar\adjustright \lang2057\cgrid {\i\f1\fs22 Wendy joined Jean-Claude Archimbeau - one of France\rquote 
s top oyster producers - on a guided tour of his oyster beds. The French eat a massive 130,000 tons a year - and a good proportion come from these very beds in the Bassin de Thau.
\par }\pard\plain \widctlpar\adjustright \fs20\lang2057\cgrid {\i\f1\fs22 
\par }\pard\plain \s15\widctlpar\adjustright \lang2057\cgrid {\i\f1\fs22 Tiny oysters are brought from the Atlantic and cemented onto lines, where they take up to 16 months to mature.
\par }\pard\plain \widctlpar\adjustright \fs20\lang2057\cgrid {\i\f1\fs22 
\par }{\f1\fs22 
\par }{\b\f1\fs22 
\par Jean-Claude Archimbeau:}{\f1\fs22     Be careful, it cuts like glass.  They grow very quickly.  Because it's rained, there's plankton here.  These oysters grow very quickly.
\par 
\par }\pard \ri-51\widctlpar\adjustright {\b\f1\fs22 
\par }\pard\plain \s15\widctlpar\adjustright \lang2057\cgrid {\i\f1\fs22 Well, he did warn Wendy!
\par }\pard\plain \ri-51\widctlpar\adjustright \fs20\lang2057\cgrid {
\par }{\i\f1\fs22 Oyster and mussel farming has been going on in this part of the Mediterranean for over a century. Jean-Claude picked up the skills from his father and it\rquote 
s still very much a family business.  His factory processes some 180 tons of oysters and 450 tons of mussels a year.
\par 
\par }\pard\plain \s15\widctlpar\adjustright \lang2057\cgrid {\i\f1\fs22 Jean-Claude Archimbeau owes his success to sheer dedication.  Everyone knows how important freshness and hygiene are when it comes to shellfish. And Jean-Claude leaves nothing to chance.

\par }\pard\plain \ri-51\widctlpar\adjustright \fs20\lang2057\cgrid {\i\f1\fs22 
\par }{\f1\fs22 
\par }{\b\f1\fs22 Jean-Claude Archimbeau:}{\f1\fs22    Toujours dans les hu\'eetres, hein?
\par 
\par }{\i\f1\fs22 
\par }\pard\plain \s15\widctlpar\adjustright \lang2057\cgrid {\i\f1\fs22 Most of the factory\rquote s produce goes to other parts of the country - but he does keep some for his restaurant next door. Here you know that every oyster has come directly from
 the sea to your plate.
\par }\pard\plain \ri-51\widctlpar\adjustright \fs20\lang2057\cgrid {\f1\fs22 
\par }\pard \widctlpar\adjustright {\f1\fs22 
\par }{\b\f1\fs22 Wendy:}{\f1\fs22   Here we go.
\par 
\par }{\b\f1\fs22 
\par Jean-Claude Archimbeau:}{\f1\fs22   Bon appetit
\par 
\par }{\b\f1\fs22 
\par Wendy:}{\f1\fs22   Thank you.  It's the first time for me.
\par 
\par }{\b\f1\fs22 
\par Jean-Claude Archimbeau:}{\f1\fs22    Take a little lemon
\par 
\par }{\b\f1\fs22 
\par Wendy:}{\f1\fs22   Lemon,  OK.  Like that?
\par 
\par }{\b\f1\fs22 
\par Jean-Claude Archimbeau:}{\f1\fs22   Take some bread.  Lift the oyster with a knife to cut the tendon and then take it with your fork.  
\par 
\par }{\b\f1\fs22 
\par Wendy}{\f1\fs22 :  Wait, wait.  Like that?
\par 
\par }{\b\f1\fs22 
\par Jean-Claude Archimbeau:}{\f1\fs22    You cut the tendon.  Because the tendon is the best bit.  Then the fork.  Then try it with lemon.
\par 
\par }{\b\f1\fs22 
\par Wendy:}{\f1\fs22   Tell me - is it alive?
\par 
\par }{\b\f1\fs22 
\par Jean-Claude Archimbeau:}{\f1\fs22    Yes.  Take a piece of bread.  Try it.  It's very good.
\par 
\par }{\b\f1\fs22 
\par Wendy:}{\f1\fs22   It's different.  Well, as it's my first time.  Good health!
\par 
\par }{\b\f1\fs22 
\par Jean-Claude Archimbeau:}{\f1\fs22   And friendship.
\par 
\par }{\f1 Copyright Â鶹Éç 2000.
\par }}