By admin 
At the age of 20, Louis Mendousse prepared the business of his father, producer of foie gras and canard à Barran. An authentic calling.
When you act on a march, it is an honest place, you feel like a figure. Louis and sait quelque chose. If you go to the grass of Gimont you can attract a maximum of customers. “Les banc sont les meilleurs, parce qu’ils sont pres de l’allee principale. Le matin à 9 heures, la porte s’ouvre. On passe dessous, on court et on jette le torchon. Quand on with le torchon sur la table, on l’a pour la matinee, donc il faut galloper”, sour.
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If it’s good, it’s not trompé. Place the souhaitait, the long central allée, and buy the essence of the son: a dizaine de foies gras at 42 euros per kilo, and a dizaine de carcasses at 20 euros each. A bonne journée, en somme. “Le weekend dernier, on a daily basis, on a daily basis, but it will always be pleasant”, see it again.
“Il est à fond”
On the other hand, it is more the place where a great coup takes place, like a conscience that is aware of its calling. “C’est ce qu’il veut, il est à fond”, glisse-t-elle. At the age of 20, Louis Mendousse had an effect on the fact that he left a trace: it was a representative of the exploitation of his father, à Barran. “When you are two years old, you have finished installing my daddy’s relève. I am going back,” rests in the interest you take in the profession. “Depuis all petit, je suis passionné.”
Jeune vendeur prepares the table for the coup of the march on grass of Gimont.
Héritée de son père, cette passion se transmet dans la famille de generation et generation. “On est éleveur depuis plus de 60 ans, donc on s’y connaît un peu. Ma grand-mère gavait déjà, mon père a gavé et je giverai”, exposes Louis, who déjà maîtrise about the period of the trial of the production, your gastric tube during the transformation. “Tous les matins et tous les soirs, mon père gave les canards. Le dimanche, on the sale of products on the march of Gimont. Après, on a habit of customers who live from the farm. On ne vend que du frai pour le moment.”
“You know about the inconveniences and the benefits”
When he made his choice, Louis said it was a determination to overcome the obstacles present on a route. “Certain events are possible during installation, if la grippe aviaireindique-t-il. If you have a surproduction, it is difficult to sell the viande. The rest are more motivated than is most satisfying to sell good products to the customers who come into contact with old people. Le fait de pouvoir travailler pour soi, je trouve que c’est exceptionnel.”
When preparing a formation, work is being done on the development of the etudes of the IUT de Tarbes (Hautes-Pyrénées), and a commercialization technique. A way for a “solid baggage” avant-de-creator for his own company. “Your conscience of the inconveniences and the benefits. If you have had a coup d’état that you installed, it is a long time that you are honest”, soul-t-il, convaincu d’avoir choice la bonne voie. “On perpétue une tradition”, conclusion-il. When the parties start, the canard amateurs and the foie gras are ready again.