Les Grosses Têtes: LA COUP DE FIL DU JOUR - Vincent Philippe, le meilleur fromager du monde

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So, let's have a phone call now and it will be our phone call of the day.

The best thing about the world, the best thing about the world, it's called Vincent Philippe.

Patissier.

No, patissier, no.

Parthouser.

No, there was a global contest that took place all around and he won, he's French.

Is it a bit absurd or not?

Oh no, no, it's not.

It's a culinary contest.

So it's related to food, yes.

He's not a food eater.

No, not good.

You won't win with a steak.

The best mouth.

No.

No, not good.

You won't win with a steak.

She's saying because Marlène Chiappale missed us but she's here.

Yeah, yeah, yeah, yeah.

The best cheese.

And yes, good.

Good response, gentlemen.

It's good, it's a great specialty.

And it's a broth, it's a broth, I think.

I would have been disappointed if you didn't find it.

Sir, it was a question for you, the specialist of cheese.

Hello Vincent Philippe.

Hello Laurent.

Hello everyone.

The best cheese in the world.

It wasn't easy, I saw all the criteria that had to be filled

and especially all the tests that had to be carried out

for this sixth edition of the world cheese and dairy products.

Mr. Tohaine, make sure you were Breton.

Is that true?

That's true.

I worked for the Monde House, I worked on Rennes.

Okay.

To cheese a Rennes, it's not your own cheese shop.

You are, let's say, employee cheese in a shop.

Is that right?

I am ambassador of the Saward Serres of Daffineur

precisely for our different shops, Saint-Malo, Rennes.

Excuse me, I have a little bit of trouble to concentrate

because I'm still enjoying the answers of the chronicers on my job.

Apart from all of them.

You may think apart from all of them.

We can make the two of them.

It seems that the points to win

were designated as the best cheese in the world.

Absolutely.

I'm sure I could have defended France for the contest

precisely of the creamers and that it's a French cheese

at the same time that has also succeeded in the best cheese in the world.

Apparently in the final against the Bhabie Belle, is that true?

No, but you, you had to prepare an assiette with five cheese,

put a cheese in front of another,

make a plateau of cheese on the theme of the head in the stars.

Obviously, what is important, if it's cutting,

then how do we cut, for example, a camembert?

How do I cut it, a camembert?

Well, from the center to the outside and the size of the pear,

it will be in the function of your gourmandise, on the other hand.

Ah, yes.

We learn from it.

But Mr. Vincent, there is also the quality of the cows.

They are all Normandians, yours?

Well, no, because they are Bretons.

No, we are creamers.

We are creamers, cheese, at Fineur.

So I have cheese in the case that comes from all the French appellations.

And more and more, Breton cheese,

and especially with cheese of a very small race, the Breton-Pinois.

Ok, the best region for cheese.

It's the Normandy, sir.

Not for the camembert, but for other things.

I will let you fight, we will direct you to France.

There you go.

But your favorite cheese, do you have your favorite cheese?

I have several.

Today, I have a big hit on the 100 hectares in case,

because every day, they will evolve differently.

It's a little bit like in agriculture, when we plant roses,

there are some who respond more than others.

100 hectares in case.

But you have created your own cheese, the small chain.

Yes, with two friends from the firm of the big chain in Breton and in Liser de Rennes.

And it's 25 cows alone and they make a very fresh cheese.

And in our cases, we will chouchoute them for several weeks.

No, not at all.

In any case, you are the best cheese in the world.

That's impressive.

It's incredible.

You are not yet, but it's your best job in France, that's it.

Absolutely, we're trying, we're trying.

You are approached by restaurants, excuse me,

when we are at such a price, we are approached.

It's not a question.

You are at a price, I'm like that.

I already serve big restaurants with all the colleagues of the work.

And we offer them cards, we offer them agreements, we only do it on time.

But you don't have your own shop, that's it.

It's going to come.

So you work for a boss who is less strong than you.

So it's a bit like me.

We are strong together.

But how can we be better cheese in the world and not a better worker in France

as if you were Miss Universe and not Miss France?

It's weird.

It's not stupid.

In any case, now you are going to chouchoute your cows even more, you have won.

Absolutely.

And we're going to celebrate, we're going to celebrate sharing with the farmers

because it's a great job of sharing and of passion.

And we don't do anything, we don't do anything without them and vice-versa.

At the moment you are talking to us, do you have your medal around the neck?

Absolutely, absolutely.

Yesterday, it was a family sharing with the parents, the grandparents,

they had the tents and today I still take advantage of it with the team

of the brothel to be able to share with the people I haven't seen since my return.

Well, live the home, live the best cheese in the world.

Thank you, Vincent Philippe.

Thank you.

It's so good.

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RTL, morning.

The eye of Philippe Cavriviere.

Eric Dupont has been arrested for your crime.

Yes, so you talked about 250,000 euros of damages in the court.

At first, I was scared, I said to myself, shit, he gave him his watch,

it's not true, he sold it all, he has nothing left, this man has nothing left.

This man is in the woods.

The eye of Philippe Cavriviere is every morning at 7.55 on RTL.

This season, Philippe Cavriviere is also at 8.30.

Machine-generated transcript that may contain inaccuracies.