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Today, 7 out of 10 restaurants offer industrial dishes to their customers. In short, when going to a restaurant, a customer would have a 70% chance of eating frozen products, preserved in vacuum packs supplied by large groups in the food industry. How did the restaurant sector get to this point? From small restaurateurs to industrialists, including hotel and catering students, not forgetting those who campaign for "homemade", an investigation into the changes in French gastronomy served in our restaurants. Director: Rémi Delescluse Follow us on Facebook: / foodstoryfr