“And I was more into thinking of developing a concept that could be scaled and reproduced, you know, starting in one small city in France to lose, but potentially something that could grow and, you know, um be replicated in different cities in France. And I think there were more into, which is great, by the way, as well, you know, it's just a different vision, having a really local supplier of, you know, city-grown foods for restaurants, but not something that could scale. It was really around production.”