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It's one of the French people's favorite sandwiches: the kebab. One is sold every ten seconds. Meat, salad, tomatoes, onions, the recipe is simple and appeals to teenagers with a menu often costing less than six euros. To the point that when high school graduates leave, kebab restaurants are now competing with canteens. The kebab market is in third place just behind the eternal baguette sandwich and the hamburger. And yet, the kebab has a bad reputation: too fatty or sometimes made in questionable hygiene conditions in restaurants or at their suppliers in Germany. So young entrepreneurs are taking the opposite approach by focusing on so-called gourmet kebabs. A specialized school has even opened its doors offering training sessions on chic kebabs. From France to Germany, an investigation into a beloved but also controversial sandwich. Director: Rémy Vincent Follow us on Facebook: / foodstoryfr