Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Little, Sweet, Timeless Who am I ?
CHABOT Simon University of Technology of Compi` egne
May 24, 2010
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Let’s start with an enigma
Try to discover me 1 2
I am little, sweet and timeless I have four ears and fourty-eight teeth
3
I am sixty-five millimeters length and fifty-four wide and six comma seventy-five height.
4
I am made in France, not far from Nantes. Moreover, I am eatable. My initials are VPB and I am golden
5 6
I am V´eritable Petit Beurre, or in english : French Petit Beurre.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Let’s start with an enigma
Try to discover me 1 2
I am little, sweet and timeless I have four ears and fourty-eight teeth
3
I am sixty-five millimeters length and fifty-four wide and six comma seventy-five height.
4
I am made in France, not far from Nantes. Moreover, I am eatable. My initials are VPB and I am golden
5 6
I am V´eritable Petit Beurre, or in english : French Petit Beurre.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Let’s start with an enigma
Try to discover me 1 2
I am little, sweet and timeless I have four ears and fourty-eight teeth
3
I am sixty-five millimeters length and fifty-four wide and six comma seventy-five height.
4
I am made in France, not far from Nantes. Moreover, I am eatable. My initials are VPB and I am golden
5 6
I am V´eritable Petit Beurre, or in english : French Petit Beurre.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Let’s start with an enigma
Try to discover me 1 2
I am little, sweet and timeless I have four ears and fourty-eight teeth
3
I am sixty-five millimeters length and fifty-four wide and six comma seventy-five height.
4
I am made in France, not far from Nantes. Moreover, I am eatable. My initials are VPB and I am golden
5 6
I am V´eritable Petit Beurre, or in english : French Petit Beurre.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Let’s start with an enigma
Try to discover me 1 2
I am little, sweet and timeless I have four ears and fourty-eight teeth
3
I am sixty-five millimeters length and fifty-four wide and six comma seventy-five height.
4
I am made in France, not far from Nantes. Moreover, I am eatable. My initials are VPB and I am golden
5 6
I am V´eritable Petit Beurre, or in english : French Petit Beurre.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Let’s start with an enigma Try to discover me 1
I am little, sweet and timeless
2
I have four ears and fourty-eight teeth
3
I am sixty-five millimeters length and fifty-four wide and six comma seventy-five height.
4
I am made in France, not far from Nantes. Moreover, I am eatable.
5
My initials are VPB and I am golden
6
I am V´eritable Petit Beurre, or in english : French Petit Beurre.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Presentation plan :
1
Enigma
2
My Curriculum Vitae
3
The recipe
4
Advertisement
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Presentation plan :
1
Enigma
2
My Curriculum Vitae
3
The recipe
4
Advertisement
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Presentation plan :
1
Enigma
2
My Curriculum Vitae
3
The recipe
4
Advertisement
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Presentation plan :
1
Enigma
2
My Curriculum Vitae
3
The recipe
4
Advertisement
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
History and specifities Somes pictures and remarks
My Curriculum Vitae – History and specifities Invented by Louis Lef`evre-Utile1 in 18862 in Nantes. VPB is rectangular, with angles-shaped ears. Featuring fourteen teeth on the length and ten on the wide It weighs eight comma thirty-three grammes. Thanks to its height3 , it’s possible to build a square — with eight VPBs — in order to make storage easier. Moreover, if you take three boxes of eight VPBs, you can eat one VPB per hour and per day.
1 The legend says Louis Lef` evre-Utile found his inspiration in his grandmother’s doily lace 2 First mold was built on 8th of September 1886 3 6.75 mm CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
History and specifities Somes pictures and remarks
My Curriculum Vitae – History and specifities Invented by Louis Lef`evre-Utile1 in 18862 in Nantes. VPB is rectangular, with angles-shaped ears. Featuring fourteen teeth on the length and ten on the wide It weighs eight comma thirty-three grammes. Thanks to its height3 , it’s possible to build a square — with eight VPBs — in order to make storage easier. Moreover, if you take three boxes of eight VPBs, you can eat one VPB per hour and per day.
1 The legend says Louis Lef` evre-Utile found his inspiration in his grandmother’s doily lace 2 First mold was built on 8th of September 1886 3 6.75 mm CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
History and specifities Somes pictures and remarks
My Curriculum Vitae – History and specifities Invented by Louis Lef`evre-Utile1 in 18862 in Nantes. VPB is rectangular, with angles-shaped ears. Featuring fourteen teeth on the length and ten on the wide It weighs eight comma thirty-three grammes. Thanks to its height3 , it’s possible to build a square — with eight VPBs — in order to make storage easier. Moreover, if you take three boxes of eight VPBs, you can eat one VPB per hour and per day.
1 The legend says Louis Lef` evre-Utile found his inspiration in his grandmother’s doily lace 2 First mold was built on 8th of September 1886 3 6.75 mm CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
History and specifities Somes pictures and remarks
My Curriculum Vitae – History and specifities Invented by Louis Lef`evre-Utile1 in 18862 in Nantes. VPB is rectangular, with angles-shaped ears. Featuring fourteen teeth on the length and ten on the wide It weighs eight comma thirty-three grammes. Thanks to its height3 , it’s possible to build a square — with eight VPBs — in order to make storage easier. Moreover, if you take three boxes of eight VPBs, you can eat one VPB per hour and per day.
1 The legend says Louis Lef` evre-Utile found his inspiration in his grandmother’s doily lace 2 First mold was built on 8th of September 1886 3 6.75 mm CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
History and specifities Somes pictures and remarks
My Curriculum Vitae – History and specifities
Why biscuit ? In 1886, to travel by boat during few months, sailers needed imperishable food. In order not to make bread molding, bread was baken twice. So it was bis-cuit.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
History and specifities Somes pictures and remarks
My Curriculum Vitae – Somes pictures and remarks
Figure: VPBs’ size
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
History and specifities Somes pictures and remarks
My Curriculum Vitae – Somes pictures and remarks
Figure: VPBs’ symmetry
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
History and specifities Somes pictures and remarks
My Curriculum Vitae – Somes pictures and remarks
Figure: Similarity
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
History and specifities Somes pictures and remarks
My Curriculum Vitae – Somes pictures and remarks
Figure: VPBs’s factory’s location
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
History and specifities Somes pictures and remarks
My Curriculum Vitae – Somes pictures and remarks
Figure: VPBs’s box
VPBs used to be stored into tin boxes because those boxes were : resistant made not far from Nantes CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Step by step Photographies
The recipe – Step by step
1
To make the dough, all ingredients are mixed — flour, butter, sugar and milk.
2
Next, dough is put into a box before the next step. Each box contains one tone of dough, ie 5,000 VPBs. The dough is flattened with rollers
3 4
Then, dough is buffered to have the final mark.
5
Just before baking, dough is sprayed with milk, to gilding.
6
After baking, VPBs are cooled down.
7
Finally, they are packed and exported.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Step by step Photographies
The recipe – Step by step
1
To make the dough, all ingredients are mixed — flour, butter, sugar and milk.
2
Next, dough is put into a box before the next step. Each box contains one tone of dough, ie 5,000 VPBs.
3
The dough is flattened with rollers Then, dough is buffered to have the final mark.
4 5
Just before baking, dough is sprayed with milk, to gilding.
6
After baking, VPBs are cooled down.
7
Finally, they are packed and exported.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Step by step Photographies
The recipe – Step by step
1
To make the dough, all ingredients are mixed — flour, butter, sugar and milk.
2
Next, dough is put into a box before the next step. Each box contains one tone of dough, ie 5,000 VPBs.
3
The dough is flattened with rollers Then, dough is buffered to have the final mark.
4 5
Just before baking, dough is sprayed with milk, to gilding.
6
After baking, VPBs are cooled down.
7
Finally, they are packed and exported.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Step by step Photographies
The recipe – Step by step
1
To make the dough, all ingredients are mixed — flour, butter, sugar and milk.
2
Next, dough is put into a box before the next step. Each box contains one tone of dough, ie 5,000 VPBs.
3
The dough is flattened with rollers Then, dough is buffered to have the final mark.
4 5
Just before baking, dough is sprayed with milk, to gilding.
6
After baking, VPBs are cooled down.
7
Finally, they are packed and exported.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Step by step Photographies
The recipe – Step by step
1
To make the dough, all ingredients are mixed — flour, butter, sugar and milk.
2
Next, dough is put into a box before the next step. Each box contains one tone of dough, ie 5,000 VPBs.
3
The dough is flattened with rollers Then, dough is buffered to have the final mark.
4 5
Just before baking, dough is sprayed with milk, to gilding.
6
After baking, VPBs are cooled down.
7
Finally, they are packed and exported.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Step by step Photographies
The recipe – Step by step
1
To make the dough, all ingredients are mixed — flour, butter, sugar and milk.
2
Next, dough is put into a box before the next step. Each box contains one tone of dough, ie 5,000 VPBs.
3
The dough is flattened with rollers Then, dough is buffered to have the final mark.
4 5
Just before baking, dough is sprayed with milk, to gilding.
6
After baking, VPBs are cooled down.
7
Finally, they are packed and exported.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Step by step Photographies
The recipe – Step by step
1
To make the dough, all ingredients are mixed — flour, butter, sugar and milk.
2
Next, dough is put into a box before the next step. Each box contains one tone of dough, ie 5,000 VPBs.
3
The dough is flattened with rollers Then, dough is buffered to have the final mark.
4 5
Just before baking, dough is sprayed with milk, to gilding.
6
After baking, VPBs are cooled down.
7
Finally, they are packed and exported.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Step by step Photographies
The recipe – Photographies
Figure: Before baking, when dough is in big boxes
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Step by step Photographies
The recipe – Photographies
Figure: Just after baking, cooling down step
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Advertisement
“To encourage greed, nothing is better than to seduce the eye.” Louis Lef`evre-Utile
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Advertisement
“To encourage greed, nothing is better than to seduce the eye.” Louis Lef`evre-Utile Louis Lef`evre-Utile is one of the first industrial to understand advertisement’s power. To convey French Petit Beurre’s values, he called the great names of his times ; Sarah Bernhardt, Anatole France, Sacha Guitry, Alphonse Mucha, Semp´e or Fernandel.
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Advertisement “To encourage greed, nothing is better than to seduce the eye.” Louis Lef`evre-Utile LU’s logo was made by Raymond Loewy in 1957. This industrial designer made also Coca-cola’s logo. We can see colors are similar — white and red. By the way, it’s easy to identify VPBs from far.
Figure: Logo CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Advertisement French Petit Beurre has a very positive image, because it’s made with healthy ingredients.
Figure: Some advertisements
CHABOT Simon
Little, Sweet, Timeless
Enigma My Curriculum Vitae The recipe Advertisement Conclusion
Conclusion
Tasting time ! This presentation is dedicated to Gilles LAURENT
CHABOT Simon
Little, Sweet, Timeless
