Julien Rousset

I have sold calissons at my family's stall near Place Richelme for over a decade, so the market is where I feel most useful on camera. I like to hold up a single almond paste sweet close to the lens and explain how it is made before the seller behind me starts calling out prices again. Video calls suit a market better than I expected, because I can crouch by a crate of olives and let people ask about anything they notice. I answer in French or English depending on who is watching, and I never rush past a stall someone wants a second look at.