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"Les zégos" Ep04 : A l'écoute du terrain

2017 - Track-b Productions

"Putain il est chiant quand il fait la gueule! ".
It’s true. Ludo seems very concentrated when he works, if not unflappable.
It’s at least what think his colleagues and Pierre, his CEO, in this fourth part about mass distribution and equal opportunities at work.

Nos héros d'outre mer  |  25 days ago

Nos héros d'outre mer  |  25 days ago

Nos héros d'outre mer  |  25 days ago

Nos héros d'outre mer  |  25 days ago

Echos 00'30''  |  2 years ago

Réalisation: Robin Plomb

After a malaise, Sarah wakes up in her apartment. Victor, his companion, assures that she is overworking and plans to take her away from the city. But a strange presentiment comes in Sarah's mind. The echoes of the past will gradually return and trouble the lies that were the life of the young woman ...

Echos 00'30''  |  2 years ago

Réalisation: Robin Plomb

After a malaise, Sarah wakes up in her apartment. Victor, his companion, assures that she is overworking and plans to take her away from the city. But a strange presentiment comes in Sarah's mind. The echoes of the past will gradually return and trouble the lies that were the life of the young woman ...

BONFOND 2'05''  |  2 years ago

développement

A story of love and adventure. First story Eric and Lise, a franco-american cooking chef couple, gone on a trip on french roads. Before returning to their kitchen, they need to go back up the origin of the products that simmer every day in most famous restaurants. Another story is the growers that they meet and let us understand, either in their orchards or in their secret garden, that growing is not just about a know-how. “Terroir is a soil, un climate and a man”. A story of respect.

BONFOND 2'05''  |  2 years ago

développement

A story of love and adventure. First story Eric and Lise, a franco-american cooking chef couple, gone on a trip on french roads. Before returning to their kitchen, they need to go back up the origin of the products that simmer every day in most famous restaurants. Another story is the growers that they meet and let us understand, either in their orchards or in their secret garden, that growing is not just about a know-how. “Terroir is a soil, un climate and a man”. A story of respect.

REALISATIONS

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