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Copy file name to clipboardExpand all lines: src/app/(docs)/agents/tools/built-in/document_library/create_tab/_page.mdx
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It is also possible to specify libraries created via Le Chat; these IDs are visible in the URL of the corresponding library created on Le Chat, for example: `https://chat.mistral.ai/libraries/<library_id>`; To enable the Agent to access Le Chat library, you have to be an Org admin and share it with the Organization.
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The opposite is also possible, you can create a library via API and share it with your team on Le Chat.
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Find more on how to share and manage libraries [here](?tab=manage-libraries#explorer-tabs-agent_creation_and_library_management).
As with other agents, when creating one, you will receive an agent ID corresponding to the created agent. You can use this ID to start a conversation.
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Next, learn how you can manage your libraries and agents in the **[Manage Libraries](?tab=manage-libraries#explorer-tabs-agent_creation_and_library_management)** tab.
"content": "The distance between the **Earth and the Moon** varies because the Moon follows an **elliptical (oval-shaped) orbit** around Earth. Here are the key distances:\n\n1. **Average Distance (Semi-Major Axis):**\n - **384,400 km (238,855 miles)**\n - This is the most commonly cited distance.\n\n2. **Closest Approach (Perigee):**\n - **~363,300 km (225,700 miles)**\n - When the Moon is at its closest point to Earth.\n\n3. **Farthest Distance (Apogee):**\n - **~405,500 km (252,000 miles)**\n - When the Moon is at its farthest point from Earth.\n\n### Additional Fun Facts:\n- The Moon is **slowly moving away** from Earth at a rate of **~3.8 cm (1.5 inches) per year** due to tidal forces.\n- Light takes **~1.28 seconds** to travel from the Moon to Earth at the average distance.\n- The Apollo missions took **~3 days** to reach the Moon.\n\nWould you like details on how this distance is measured?",
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"content": "The \"best\" French cheese is highly subjective—it depends on personal taste, texture preferences, and how you plan to enjoy it (on a cheese board, melted, in cooking, etc.). However, here are some of the most **iconic, beloved, and award-winning French cheeses**, each celebrated for its unique qualities:\n\n### **Top Contenders for \"Best\" French Cheese**\n1. **Comté** (AOP)\n - **Why?** A versatile, nutty, and complex **alpine cheese** aged 4 months to 3+ years. Younger Comté is mild and buttery; aged versions develop crystalline crunch and deep caramelized flavors.\n - **Best for:** Cheese boards, fondue, grilled cheese, or eating plain.\n - **Fun fact:** Made in the Jura Mountains, each wheel is unique based on the terroir and aging.\n\n2. **Roquefort** (AOP)\n - **Why?** The **king of blue cheeses**, made from sheep’s milk and aged in natural caves. Creamy, tangy, and intensely flavorful with a sharp, salty bite.\n - **Best for:** Spread on bread with honey or pears, in salads, or sauces.\n - **Fun fact:** One of the oldest cheeses in France (mentioned by Pliny the Elder in 79 AD).\n\n3. **Camembert de Normandie** (AOP)\n - **Why?** The **quintessential French cheese**—creamy, earthy, and slightly mushroomy when ripe. Invented in 1791 by Marie Harel.\n - **Best for:** Baked (Camembert en croûte), with crusty bread, or apples.\n - **Pro tip:** Eat it at room temperature when the center is soft but not runny.\n\n4. **Époisses de Bourgogne** (AOP)\n - **Why?** A **pungent, washed-rind cheese** with a velvety texture and bold, barnyardy flavor. Napoleon reportedly loved it.\n - **Best for:** Spreading on bread or pairing with Burgundy wine.\n - **Warning:** So strong it’s banned on French public transport!\n\n5. **Reblochon** (AOP)\n - **Why?** The **star of tartiflette**—creamy, nutty, and slightly smoky. Made in the Alps with raw cow’s milk.\n - **Best for:** Melting in tartiflette, raclette, or on potatoes.\n\n6. **Brie de Meaux** (AOP)\n - **Why?** The **\"King of Cheeses\"** (as declared at the 1815 Congress of Vienna). Rich, buttery, and mushroomy with a soft rind.\n - **Best for:** Pairing with Champagne or fruit (grapes, figs).\n\n7. **Munster (Munster-Géromé)** (AOP)\n - **Why?** A **stinky, washed-rind cheese** from Alsace with a creamy, tangy interior. Often served with cumin.\n - **Best for:** Melting in tarts or eating with beer.\n\n8. **Beaufort** (AOP)\n - **Why?** A **firm, nutty alpine cheese** similar to Gruyère but richer. Aged versions are caramelized and complex.\n - **Best for:** Fondue, gratins, or shaving over salads.\n\n9. **Pélardon** (AOP)\n - **Why?** A **small, tangy goat cheese** from the Cévennes or Provence. Comes in fresh (soft) or aged (firm, peppery) varieties.\n - **Best for:** Salads, tartines, or grilled with herbs.\n\n10. **Bleu d’Auvergne** (AOP)\n - **Why?** A **creamy, spicy blue cheese** with a sharper taste than Roquefort but less crumbly.\n - **Best for:** Dressings, burgers, or cheese plates with walnuts.\n\n### **How to Choose?**\n- **Mild & creamy?** → Brie de Meaux, Camembert, Saint-André.\n- **Bold & stinky?** → Époisses, Munster, Pont-l’Évêque.\n- **Nutty & firm?** → Comté, Beaufort, Cantal.\n- **Blue cheese lover?** → Roquefort, Bleu d’Auvergne.\n- **Goat cheese fan?** → Crottin de Chavignol, Pélardon, Valençay.\n\n### **Pro Tips for Enjoying French Cheese**\n- **Serve at room temperature** (take it out of the fridge 1–2 hours before eating).\n- **Pair with wine**: Brie + Champagne, Roquefort + Sauternes, Comté + Jura wine.\n- **Avoid plastic wrap**—store in cheese paper or a breathable container.\n- **Visit a *fromagerie*** in France for expert recommendations!\n\n### **Final Verdict**\nIf forced to pick **one \"best\"**, **Comté** (aged 24+ months) and **Roquefort** are often crowned for their depth and versatility. But the true joy of French cheese is in the **diversity**—so try them all!\n\n**What’s your favorite?** 😊🧀"
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