Meet The Team – Remi, Verbio Group – Europe Operations

1. What language(s) do you master? How did you become bilingual?

I speak French, as my native language. I speak English, having studied in the US. I also speak Italian, after living in Rome, and some Spanish and German. I love the richness of local languages, “patois” in France, “dialetti” in Italy.

2. Tell us a little about your background in other industries before working with Verbio

I have worked in high-tech industries, as an export manager, in something around 100 countries.

3. What attracted you to collaborate with a language services firm?

The opportunity came when a few years back, I met with Virginia (Verbio’s CEO) during a business trip to Toulouse.  She told me everything about her experience living in France, and how she wanted to get closer to European businesses.
We started drafting an action plan and decided to collaborate.

4. Recount an incident when language barriers played a big role in the success/failure of one of your projects?

Hard to forget my first trip to Russia, immediately after the country “opened”. We had a contract with a customer in Siberia, so we traveled during the month of February.
We used the services of an interpret for our meetings, which definitely helped create a great atmosphere of trust and understanding.

At the end of the week, we were invited to the “datcha” for dinner, by one member of the group that had the role of being the “toastmaster”, launching the toasts. As was the custom, the person who is visiting Russia for the first time becomes a special target for the toastmaster. He would fill your glass with vodka, continuously, and as you guessed it… I was naturally his target that night. Once dinner was over, we walked back to our rooms shoulder-to-shoulder, which helped with bonding and take our business relationship to a different level. I have fond memories of that moment we shared together, in where the services of the interpret were not needed, as the unspoken connection was already there.
Needles to say, the project was a fantastic success.

5. Tell us something that might surprise us about you.

I had the opportunity to swim next to whales in the Mediterranean ocean. It was fun and exhilarating!

6. What is one type of souvenir you always try to collect when you travel?

Sometimes I come back with a piece of driftwood, a museum ticket, a book. There is no clear will before I go, it happens spontaneously with a special emotion.

7. If money was not limited, what country would you visit next?

Argentina and South Africa. These two aggregate a fantastic track of historic places, history, nature, and fun places to go.

8. Give us a taste of Toulouse! Tell us what is distinctive about La Ville Rose (The Pink City) Toulouse and Occitanie as compared to the rest of France. Pick a favorite dish, pastry, history, local language or culture to share.

I was born in Toulouse, and so are my kids. Toulouse is at the center of everything, equal distance from the ocean, and mountains.
Historically Toulouse has hosted many important groups, from the Visigoths who established their kingdom to the Cathares, and closer to us the Spanish during their civil war, or the European aerospace community from Germany, UK, Italy.
The Cathares are worth mentioning because women were equal to men some 8 centuries ago!
Toulouse is “home sweet home” for me, the city has a very friendly and relaxed atmosphere

Let’s talk about food now, without a doubt that the 12 hours lamb or gigot a la cuillère – can be carved with a spoon, hence its name – is my favorite dish to eat,  roasted for 12 hours in very low heat, and with lots of spices, that will give you the most meltingly tender roast lamb of your life.

My favorite dish to cook is garbure a mountain hearty rustic soup made basically with any vegetables you have available, some fèves (fava beans) and duck confit of course. Great meal after hiking or skiing.

Toulouse’s most popular dish is cassoulet, a rich, slow-cooked stew made with white beans, local sausage, and duck confit. My favorite dessert is canolli, a Sicilian pastry consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling.