« Do not go where the path may lead, go instead where there is no path and leave a trail. »
Ralph Waldo Emerson
PROVE YOUR DIFFERENCE
The world has changed more in the past 20 years than it did in the previous century.
McLuhan’s “global village” is now a reality.
We measure time in milliseconds. We react to everything, immediately, constantly.
Visions of collective utopia have given way to Warhol’s 15 minutes of fame.
New attitudes and new practices are emerging.
A new world is dawning, filled with uncertainty yet packed with opportunity.
Whether you are an executive, communication director, HR manager, local authority or institution, Planète Tatou will help you:
- express your difference—what forges your identity and makes you unique
- clarify your real communication challenges—which often differ from stated goals
determine the best way to enhance the way you communicate with those around you—clients, partners, media and employees.
To Native Americans, the armadillo is a totem animal that guards boundaries.
It helps define our space and establishes the barriers needed to strike a personal balance while embracing external factors liable to fuel our growth.
Planète Tatou is a collective of creatives who draw on decades of established expertise in their respective fields:
- multilingual content creation across a range of media
- editorial websites for internal & external audiences
- in-house & external magazines in print & online
- B2B communication: customer magazines and newsletters
- territorial marketing
- financial & CSR communication: annual reports, business reviews
- yearbooks and corporate publications
- press relations
- film and video
Xavier is a multimedia mastermind specializing in event promotion, writing, advertising,
and editorial site design, with a specific focus on team management and cost control.
An established writer with over 15 years’ experience, Guillaume is equally at home with both print and
Co-founder and director of leading Paris-based translation agency Sémantis for over 30 years, Karine has worked closely with a number of CAC 40 companies.
A fan of music, photography and New York,
Jon knows the ins and outs of ad design,
web design, editing and video editing.
Versatile artistic director, he works for publishing, the web, music labels, television ("Karambolage" on Arte).
Comprehensive campaign to promote the Drôme region as a catalyst for growth (Drôme Accélérateur de Croissance):
national press and radio ads in Le Monde and Les Échos newspapers and on France Inter and France Info radio,
posters in Gare de Lyon train station, website material, press relations, and two publications
(Sagas des Créations & Entreprises Drômoises and Drôme, Terre de Creation), featuring…
Why call an ingredient that does not contain yeast “levure chimique” (i.e. “chemical yeast”) ? Certainly, the expression is not appropriate to designate “baking powder” used for cakes and pastries. Even less when used as a synonym for “industrial yeast”, this time targeting the culture of baker’s yeast. Between abuse of language and unjustified connotation, an update on a name that sows confusion among consumers, but also bakers.
More than a year of an exceptional crisis : L’Envol interviewed five professionals who discuss the circumstances in which they approached this period: remote control, maintenance or reduction of working hours, products of circumstance, adaptation of product ranges or new distribution levers… and also how Lesaffre was able to support them.
Initiated by Burgundian farmers in the 1990s, the CRC® approach developed in the early 2000s from an ambition: to grow high quality French cereals, according to reasoned agricultural practices. At its Strasbourg site, SIL FALA (Lesaffre group) manufactures durum wheat sourdough from flours from the CRC® sector. Special feature in the winter 2021 issue of L’Envol.
For its second anniversary, Planète Tatou is working on a book retracing the 100 years of FALA (Fabrique Alsacienne de Levure & Alcools), created in Strasbourg in 1920 and which became in 1967 a subsidiary of Lesaffre, today the world leader in baking yeast. A 160-page book scheduled for publication at the end of March 2021.
Tasty, nutritious, inexpensive, a symbol of sharing, the pride of the baker, the baguette is one of the jewels of our culinary landscape: it represents 75% of the bread consumed in France; 6 billion units leave the bakeries each year. A special feature to be found in the fall issue of L’Envol, Lesaffre customer newspaper: made in France in all its flavor.