Future Biltoki halls in Béziers: what will current traders do ?

Parmi les commerçants, seuls quelques-uns ont pris leur décision. Midi LIbre – Mélissa Alcoléa

With the new conditions set by the service provider Biltoki (increase in rents, extended hours), many traders remain undecided about their future in the market halls of Béziers. A few weeks before the closure for eight months of work, some express their dismay in the face of a real dilemma. 

The deadline is approaching. From Sunday February 4, the Béziers halls will be closed for major renovation work orchestrated by the City (budget 16 M€). For the 22 traders, it is time to position themselves: will they return to the halls managed by the new service provider Biltoki, in the fall, once the project is completed??
A real headache for some. To date, in fact, the majority has still not decided. The increase in rent is causing a lot of concern. "We don't know but we don’ have no fallback solution, says the owner of the caterer Maison Rastouil. The rent is four times higher, going from 123 € per m2 at 520 € per m2. And we will have to hire a second or even a third employee. It seems complicated. Nothing guarantees us that we will have four times more customers."

"It’is very difficult"

Many fear a bet that they consider risky. "It has to be worth the effort", says Philippe Bonifas, the horse butcher, present at his stall for 30 years, and who still has many questions, including: "Could I only have 8 m2 like today. How much will the display cases cost ?"
Like him, Corinne Escrihuela, whose family has worked in the covered market since 1900, "can't see herself going elsewhere… But where will I be placed ? Will we have the same linear ? We have until the end of the month to position ourselves. It’s very difficult."
Many ask to see the famous occupation convention. Like Candy Bousquet, at the head of the Bousquet bakery with her sister Marie: "I'm waiting to see the contents. We want to know where we are going to go. It’s complicated to say yes or no on word. For example, I close 15 days in August and 15 days in February, will there be fines ?"

"Reinventing yourself elsewhere is almost impossible at my age"

Same doubts for pastry chef Marc Cheillan: "Nothing is written in black and white. We just know that our rents will be multiplied by 3. Many of us need a laboratory, ovens and refrigerators. Will this be possible and under what conditions ? We also wonder about the potential attractiveness of Béziers, which is not Bordeaux." Or on the side of Philomène caterer, who is worried: "Either we lose our entire investment of several years or we find ourselves with large opening times without being sure that we will be able to make them profitable.& quot;
Daniel Claverie, of the eponymous butcher shop, is in complete disarray. "I'm going to have to throw away my custom-made windows and find myself with a smaller surface area but at a rent multiplied by 4, not to mention the parking which will also increase. We can't make that much margin on meat… I am 54 years old, I started working at 14 and I work around 60 hours a week. Reinventing yourself elsewhere, without refrigerated banks or workshops, is almost impossible at my age. But staying when there are still so many unknowns is difficult." A difficult but urgent choice from now on.

Maison du jambon Ibérico, Mas des Frangins, Maison Alard… They will be present in the future Biltoki halls

Some traders have already made their decision: they will have a stall in the new Biltoki halls, starting next fall. Like the House of Iberian Ham, managed by Cynthia Larroudé. "It’s a great project, it’s great", she believes, referring to the renovation and the arrival of Biltoki as manager. "I will work differently for eight months (the duration of the work, editor's note). But this project was necessary, we’re cold! So, we positioned ourselves. I'm going to hire but that's very good, that means it's working! Afterwards, we all have different situations here, I don't have credit, I don't lay off people, I can get my windows back, I'm 40 years old, I have every interest in joining. And the new rent doesn't shock me, it's normal that it increases. All this is part of the evolution of life, change is always positive!" La Plancha de Flo also plans to stay and develop a project in the halls Biltoki. Just like the Mas des Frangins (formerly Jeanjean Père et fils) which "sees it as a challenge to take up because today, there aren’many people there anymore". The new Laurent Dutour (Superfrais) will also be part of the adventure: "One page turns, maybe the next one will be better." La Maison Alard (olives and fruits) try the challenge because "otherwise we lose everything".

Also read: Halles de Béziers file: the traders who chose to leave and stand on their own two feet

Also read: Halles de Béziers file: the successful example of in-house entertainment in Narbonne

Also read: Biltoki: "We're going to seek out the influence of the market halls of Béziers"

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