...no effective and 50 years of history, but it does not weigh heavily on the budgetary reductions of the Ministry of Agriculture. Prejudice economy, a few thousand hours of teaching, 8 professors will be muted, but the lyceums, they have a table. The future of lyceums will be about 60 kilometers, so it is already a certain distance. In addition, I believe that many of our students are very attached to the small size of our campus. We destroy little by little the campus and instead of doing the development of the territory, we do the development of the territory. Not happy at all, so the 900 inhabitants will be on the street, because it is a closure that we know in the whole commune. For example, best customer of the post, the lyceum, and best customer of the merchants, still the lyceum. It represents about 300 years in the middle of the page. What will be next in the country? There will be no commerce, there will be no work, there will be no work for these people. The cut must officially be opened tomorrow, and from September on, the Lycée Ecole de Vrille will only be a good memory. I remind you that the lecture hall begins at the end of the week. I would like to see the purchase and the crisis of the expenses for the post. So, the expenses are high, and it concerns, for example, the restaurants. The retail would have dropped by 30% in the middle, it's huge. So, the restaurateurs do everything to keep customers, including very low prices, and at the same time, the fast food restaurant is the most popular one in Caen. Ah, there is a place to go, and you go too. Since when, this sandwich is displayed at lunchtime. For the meal, a maximum of 5 euros, an attractive formula for all customers who have a budget. It's interesting because it's fast, it's good, in addition, we have a bakery next door, but we have a 10-9 euro menu. We go from time to time with my colleagues, but not for the days. The French spend almost 20 euros per meal. Now, they manage the restaurant at a low price and only spend 7 euros on average. It's obvious, the prices have been high in other areas. We are a little more reasonable for certain products. We pay attention to prices in relation to the small restaurants. In general, this is what we try not to exceed the amount of small restaurants. The fast food restaurant shows an astonishing good health during this period of crisis. To restart the competition, the traditional restaurants must innovate. This merchant, for example, offers once a week a unique menu at 3.90 euros. A offer that has visibly a lot of success, as we can see from the number of items multiplied by 4 every Thursday. I'm used to eating a lot and eating at lunchtime, and I think it's very good. It's not a gastronomic activity, but it's perfect for the price. It's not because we do it for the market. If we do it, it's really for the fun and also for the competition. A fast food economic service. Time is indeed the second priority criterion for consumers. Today, the French have lunch in less than an hour. Today, the purchase power remains the same as the French during the holidays despite the crisis. You know that there is a world full of sports, but the French do not spend as much money as the others. In other words, there is a charm of the two. They come from Brittany and offer all year long a ski trip. But with a fee of 54 euros a day and for two, Jacques and Marie decided to spend this year. We prefer to do skiing, because we have a lot of money for that. And then to make it more economical, we also have a racket. It's much less expensive. Who wants sausages? I would like to have a sausage, and then we'll go back to the restaurant. Every noon, Niko-Pierre and the Seat are in the kitchen. Last year, he was visiting the old restaurants. This year, the Traila family did his calculations. I would say 10 euros, we could have bought everything for this person. So, if we go to the restaurant, we have a range of 5 to 10 euros. Most of the stations are almost complete. Vacationers will not give up their lodges, sometimes empty, in the morning. But during the week, they are economical. It is difficult to see, since the beginning of the holidays, their turnover is 30%. They come to sell shawarma on Saturdays. They have their own trunk, they go shopping for the week. They come here, they live here, the restaurant is a paradise. Even in this restaurant, 15% of the visits are free, but the habits are well changed. No fish, no salad for the children, no coffee. And even 20,000 children, 50% for two children. They go to the resort, they run 50% cheaper in the valley. And they eat at home, before going to the valley. A pleasure that does not cost. Always a mountain after heavy snow, again last week, especially in the Pyrenees. The risks of avalanche are very high. In the stations, the teams are all mobilized. They try to prevent accidents and avalanches. In a super manner, in Europe, for example, Sylvain Delange and Peri Nuisland. This station of the Pyrenees runs under the sea. This night, several blocks of snow fell off the mountain, approaching dangerously the tracks. In this avalanche, we imagine that the snow can be up to 350 to 500 kilos per cubic meter. And it's thousands of cubic meters that would be in the mountain. We imagine that it will be in the mountain. Here, the trackers watch the mountain every day. And as soon as the snow accumulates on the crests at the top of the tracks, we purge the slopes. A boat of 2 kilos of dynamite, a detonator of electric wire. The charge is launched into the snow. This explosion-loaded trigger is called the barb. Just turn it. The purpose of this trigger is to secure the species. And so, we have the power to have all the conditions, all the slopes that can explode in this case. At the top of the track, we have to deactivate 500 kilos of explosives. And the skiers are aware of the risks that they face by not following the safety rules. The power is given to the skiers by the safety rules. Especially with what is going on at the avalanche.