Food Industry

Spice it up !

Although Moroccan cuisine is now one of the most popular in France, it is still too often reduced to the couscous-tagine diptych. It is even so successful that it is invading the shelves of our supermarkets. It has become a solid marketing argument and is now sold in all forms: in trays, in tins, in bags, etc. Yet it is full of unsuspected treasures. We will travel to the other side of the Mediterranean to discover the secrets of a cuisine that is as varied as it is surprising.

TACOS, NACHOS, BURRITOS

Tacos, guacamole, fajitas... Mexican cuisine, reputed to be spicy, has become a staple on our plates. To the point that it seems to have been emptied of its true essence. In the heart of this colorful and ancestral cuisine, how can you tell the real from the fake of this booming gastronomy? Inherited from the Mayas and the Aztecs, it is nowadays imposed on our tables and in restaurants.It is experiencing a golden age that no one would have suspected a few years ago! However, some industrialists seem to have deviated from it: guacamole sauces without flavors, hypercaloric tacos, fajitas containing hydrogenated fats... So how to find your way around? Between Europe and Mexico, some cooks defend this authentic and thousand-year-old art...

Sugarly yours !

The French culinary heritage and its art of dessert radiates throughout the world. Our protagonists are part of these "pastry magicians" who take up the challenge of making, reinventing and transmitting to the whole world the taste of local delicacies. Through their pastries and their stories of passion and challenge, we will meet men and women who are passionate about the pastries of their regions. We will follow these musketeers in their adventures, their setbacks and their joy of living

What about surimi ?

Sticks, medallions, rillettes, grated, sliced… Surimi exists in all forms and all over the world! Its success is dazzling. Neither fatty nor too proteinaceous, it is neither crab nor fish waste. Yet originally surimi was an art! Called Kamaboko in Japan, meaning “fish flesh”, it contains almost 100%! From five-star Japanese surimi to industrial crab stick, the secret of its recipe begins at a depth of 600 meters in the ocean ...

Farm-raised fish, do they miss the sea?

Whether in tartare, sushi or grilled, the amount of fish consumed in the world has never been so important. For the first time in history, we are consuming more farm-raised fish than wild fish. By 2025, will all our fish be grown and fed with algae or insects?  What is really found in fish farm ponds? How are these fish raised and at what price?  To find answers, we will travel to the Basque country, Corsica, to China and Spain for a trip to the heart of 21st century aquaculture.

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? Are we the last generation to taste natural oysters? An investigation into a disaster that nothing seems able to halt…

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 are but one...

Vietnamese Cuisine: It's PHO-nominal!

Refined, fine, balanced, tasty: there's no shortage of adjectives to describe Vietnamese cuisine. So why is it still so little known? Phagocytosed by Thai, Chinese and Japanese cuisines, Vietnamese cuisine, the great forgotten of Asian gastronomy, is finally asserting itself among its neighbors. As proof of its richness, the Michelin guide published its first 100% Vietnamese book last June! From Hanoi to the banks of the Mekong, via the crowded streets of Ho-Chi-Minh City, we join Mai Mai, a Franco-Vietnamese chef, on a journey to discover this gastronomy... so that we never mix baguettes again!