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In the land of traditional gastronomy, is there still a cook behind the stove? The question arises when some French restaurateurs choose to replace saucepans with microwave ovens, small simmered dishes with frozen ones and cooks with "assemblers" of industrial dishes. Spray flavors, ready-made plates made in factories, the restaurants that welcome us at lunchtime scrupulously hide their manufacturing secrets. This is how they manage to offer fifteen different dishes with only two people in the kitchen, and to "salt" the customer's bill more and more. Director: Olivier JOURNIAT