Girondins4Ever super nice to watch play, even when you’re next to it, receiving nothing but caviar. It’s really been a pleasure for four years to play with players of this caliber.”

On
France Blue Girondein the show
100% Girondins, Yann Pinogespresident of the club FC Bordeaux Deals, spoke about his team’s journey in the French Business Cup. They qualified for the semi-finals and will meet the Girondin club P2M, located in Cadaujac. The meeting will take place on Saturday at 2:30 p.m. in Cadaujac. He spoke in particular of the contribution of former pros like
Rio Mavuba, Jaroslav Plasil, Florian Marange And
Paul Baysse.

Are there any automatisms that happen more easily between former pros? Yes. I’m going to use a certain phrase from a certain Zinedine Zidane, who many people know and who said: ‘The most important thing is control’. And indeed, we see that on all the ball controls, in the positioning, in the fact of projecting yourself directly forward or in catching the balls, we clearly feel that these are players who have a technique that is largely au- top of amateur players. Indeed on the field they tend to quickly find each other, knowing that there are also some who have played together. They speak the same language, they speak the same football and it’s interesting to have these automatisms for them, but also for all the players around since there is a lot of movement, there are a lot of interval shots. It’s a real treat to play with these people. There is always one step ahead, it’s looking before receiving, they are always well located, even in the posture… These are players who have been professionals, it was their job for 15 years for the most part. These are things that are innate, that are in their DNA. It’s super nice to see play, even when you’re next to it, to only receive caviar. It’s really been a pleasure for four years to play with players of this caliber.”

Transcription Girondins4Ever

Monday to Friday, on France Blue Girondefind the show 100% Girondinshosted and presented by Dominic Bourdot from 6:30 p.m. You can find the podcast of the show a few minutes after the end of it:
HERE.

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