En Bretagne, ces Français fortunés se sont OFFERT une île XXL

This program follows several individuals determined to make a life on the islands of Brittany, facing unique challenges and pursuing innovative projects. Jean-Marie, a Corsican, recently purchased the uninhabited 6-hectare island of Aval for 2.5 million euros. He describes it as a childhood dream, inspired by stories like Robinson Crusoe. He plans to renovate an existing farmhouse into a luxury gîte and hopes to welcome his first guests in nine months. The renovation requires navigating the island's isolation, including relying on tides for access and transporting materials. His mother, Betti, visits and is charmed by the island's natural beauty and its connection to Celtic legends, including the mythical resting place of King Arthur. Jean-Marie envisions the island as a tranquil retreat, offering a "new luxury" of being cut off from the world, especially when the tide rises. He is learning to navigate the local waters, understanding the dangers of tides and rocks, as quick access to the mainland is crucial in emergencies. He is furnishing the gîte with Breton antiques, aiming for an authentic yet luxurious atmosphere. The project has faced delays due to lockdowns, but Jean-Marie is committed to preserving the island's heritage while developing it. He hosts a housewarming for local community members to thank them and share his vision for the island. On the Île-aux-Moines, Yve, the island's sole doctor for 13 years, is 70 and seeking retirement. He has been searching for a successor for two years, but candidates have consistently declined the demanding 24/7 responsibility. The island, where cars are forbidden, has 600 year-round residents, whose lives Yve deeply understands. He handles everything from minor ailments to serious emergencies, often working in harsh weather conditions and dealing with a tenfold increase in population during the summer. He recounts an instance of stitching up a woman with a 50cm scalp wound in the middle of the night. Christine, a general practitioner from the Lot region, is considering taking over. She was drawn by an SOS call in the press and fell in love with the island during an October visit. At 60, she has left her previous life, including her large house and established practice, for this new adventure. Upon arrival, she is met with a warm welcome and assistance from the island's residents, reflecting the strong community spirit. Christine will live in an apartment provided by the municipality, above her future practice. She acknowledges the pressure but is excited to embrace a more community-focused medical practice, learning about her patients’ lives beyond their health issues. Yve is gradually introducing her to the island's unique medical challenges, including the high proportion of elderly residents and the intricate family connections. Christine is quickly adopted by the locals, filling her consultation book and feeling at home in her new surroundings. She is determined to master the island's complex social fabric, even creating a genealogical tree to understand the intertwined families. Yve, now retired, expresses immense relief and satisfaction that the islanders are in good hands. On the Île de Groix, Marianne, 37, is the head of the island's last cannery, refounded by her father 20 years ago. She aims to revitalize the island's heritage, as Groix was once France's leading tuna port with numerous canneries that disappeared with globalization. Her cannery produces 1 million cans annually, and she constantly develops new recipes. Her latest project is an exceptional marinade based on abalone, or "sea caviar." She works with Erouan, one of only two abalone breeders in France, who cultivates over a million abalones in seawater tanks. Abalone, a prehistoric animal, is delicate to raise, requiring specific conditions to ensure good meat quality. It is also expensive, costing around 75 euros per kilo, nearly twice as much as lobster. Marianne wants a 100% local recipe to justify the price. She forages for "sea fennel" (criste marine) on a unique convex beach, hoping it will enhance the abalone's iodized flavor, and experiments with Groix pepper, a local variety. After numerous trials with her chef, they sterilize the marinated abalone. The initial tasting reveals that the abalone is still a bit tough, and the criste marine doesn't provide the desired iodized flavor. They plan further adjustments, aiming for a perfect recipe for large-scale production. Marianne successfully pitches her marinated abalone to a Breton retailer, securing a contract for 1500 cans annually. The retailer is impressed by the product's quality, texture, and local provenance, including the Groix pepper and the label designed by a local artist. Marianne hopes to expand to the Japanese market, where abalone is highly prized. Also on the Île de Groix, Cédric, a former sailor, has developed a unique business creating adventure parks using fishing nets and boat ropes. His passion for ropes began in childhood. After 30 years of offshore racing, he now runs a company that is the island's primary employer. He came up with the idea of weaving a net course for his daughters in his garden, which was an immediate success. His "rope parks" are now found worldwide, from France to Singapore, Japan, and Korea. His team of about thirty employees, many of whom are former sailors, is working on an even more unusual project: a toboggan run made of ropes, a "pop slide on nets." They have woven a 60-meter long prototype track. Despite a setback where one section was woven incorrectly, the team, known for their resilience, is determined to complete the project. Cédric has also invented a special rope suit for sliding down the track, which enhances speed and safety. After a month of work, the track is ready for installation in a park near Brest. Cédric envisions these rope slides as a solution for ski resorts facing snow shortages. He believes that by creating jobs on Groix, they can ensure the island's vitality, preventing it from becoming merely a collection of second homes. The track's opening is imminent, promising a thrilling new attraction.