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Twelve kebabs are sold every second in France. While some are made traditionally, most are produced industrially in Germany, where additives are used to boost profits. Does the kebab deserve its junk food reputation? From its Turkish roots to German factories, this investigation unveils the kebab industry's secrets.Read moreLess
Twelve kebabs are sold every second in France. While some are made traditionally, most are produced industrially in Germany, where additives are used to boost profits. Does the kebab deserve its junk food reputation? From its Turkish roots to German factories, this investigation unveils the kebab industry's secrets.
The story
Twelve kebabs are sold every second in France. While some are made traditionally, most are produced industrially in Germany, where additives are used to boost profits. Does the kebab deserve its junk food reputation? From its Turkish roots to German factories, this investigation unveils the kebab industry's secrets.
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- Editor
- Alexandre Basso
- Producer
- Arnaud Denoual
- Producer
- Sébastien Yvon
- Producer
- Mathéo Remark
- Producer
- Julien Ralu
- Editor
- Matthieu Chevallier
- Producer
- Emmanuel Lemercier
- Producer
- Dominique Carel
- Director
- Julia Le Correc
- Producer
- Erasmo Difonzo
- Producer
- Céline Rafestin
- Producer
- Thomas Bonnet
- Producer
- Laurence Reboulleau