“it must adapt to the price level”
From pots of mustard beyond ten euros, about fifteen euros for a kilo of tomato. Some prices displayed in the gastronomic village of the international city of gastronomy and wine of Dijon sometimes put off the customers or animate the discussions.
“Some stores are relatively expensivebelieves Pauline, but I think it goes with the quality of the product”, an argument shared by Yvonne, very attached “to product quality” if she is at the rendezvous, she “promise to return whatever the cost”. Even chose for Mireille, who nevertheless concedes: “You have to choose what you take.”
Quality and know-how
On the side of the traders, on the insurance, it is quality and the prices are not exuberant. “We are in market prices, we are not trying to compete with supermarkets but we position ourselves rather like small butchers“, explains Jérémy Lefèvre, the manager of the Le Billot butcher’s shop. “These criticisms are unfounded.defends the butcher who opens his first shop, people have to come and they will see“.
The establishments present in the village must designate and highlight the know-how and French culinary quality. An argument that is found among traders. “Regarding the price difference, it all depends on the establishmentsexplains David Benini the manager, and we are not used to raising prices to catch up, we are on the right price of the product“
“The quality is there so it’s more expensive and they also have cost effectiveness to be had“says Denis Favier the president of Shop’In Dijon.
But all Dijon professionals in the sector don’t part with this point of view. Denis Favier, president of Shop’in Dijon, the merchants’ association is more cautious. For him the prices are indeed higher than elsewhere. “We are going to have tourists, but you have to be careful because there are much slower months in terms of tourism in Dijon, November, the first three, four months of the year, so if this city works, it will work also with the Dijonnais and for that it must adapt to the price level“explains Denis Favier.