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Food Industry

Caviar, the black gold

As the world economy collapses on every continent, there remains one sector that is not experiencing any crisis… and surprising as it may seem… we are talking about caviar! The world’s leading producers have set up there and are grabbing huge shares of the market thanks to their farm-raised fish. From their labs where the tiny eggs are assembled to the 5-star hotels of Abu Dhabi, from the kitchens of the greatest Parisian chefs to the highly exclusive caviar-tasting clubs, our cameras shoot , for the first time, the people who have turned caviar into a real business… and also into a way of life. A trip into an astonishing world… where luxury and gastronomy...

Yoghurt, as pure as snow?

There was a time when yoghurt was white and natural. A time when there was only one yoghurt… That time has gone with the arrival of mass consumption and the overriding need for originality The list is too long to mention them all: bifudus, farm, Greek, Bulgarian, brewed, fruit, soya, organic, flavoured yoghurts, etc. An investigation into the dessert business where brands compete to outdo each other in imagination in order to get a bigger slice of the cake. So what are the hidden elements that go into yogurt? Fermented milk, certainly, but also a lot more. Artificial flavors and colorants, milk powder, starch… all ingredients that are found in most of these...

What future for the oyster?

50, 70, and sometimes as much as 80% of the oysters produced in France never see the customers’ plates… and why? The mollusks have experienced an incredible mortality rate over recent years… A mystery ailment is decimating them and damaging an entire profession… It’s a veritable massacre that began in 2008, when a new oyster made its appearance: the Triploid. This is a creation of man… An oyster of the future that grows twice as fast as its natural fellow… However, since its introduction, the mortality rate has hit increasing highs. So, has the Formula 1 version of the oyster a link with this carnage? Is it climate change or the emergence of some new virus?...

Canned Sardines, a well-oiled network

Found everywhere on the shelves of supermarkets, the sardine in oil provides an unavoidable ingredient of French cuisine. Excellent for health, cheap and easy to prepare, the product has everything to attract the consumer. It arrived on our plates more than 200 hundred years ago and the French enjoy it just as much today, eating nearly 15,000 tonnes annually. From the catch to the end in a tin can, the sardine is a whole world. Once a luxury product exclusive to the rich and now a choice morsel available to all, the sardine is produced all year round and offered in a variety of recipes. The older canneries have even bestowed letters of nobility on it,...

Foie Gras, inquiry and stakes of a luxury product

Faced with pressure from anti foie-gras activists and the increasing number of regulations prohibiting force-feeding both in Europe and the United States, are we about to witness the disappearance of one of the most refined symbols of the French culinary art? An investigation into the tangled web of stakes hiding behind this luxury dish that we thought we knew everything about.