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Chinese buffets and caterers sometimes have a bad reputation and their back kitchens are the object of all fantasies. Some restaurateurs are ready to push the limits to lower prices and attract more and more customers. However, a new generation of restaurateurs is determined to restore the image of Chinese cuisine by putting authenticity back at the heart of the plates. A la carte, they mainly offer regional specialities. The Middle Kingdom unveils a thousand-year-old culinary tradition of incredible richness.
Having become an unavoidable dish, the hamburger has invaded the plates of the French, whether at home or in restaurants. Every year, more than 1.7 billion burgers are eaten in France. This simple meat sandwich straight from the United States has dethroned the famous "jambon beurre" for several years now. France's best breweries are even betting on the burger to fill the crates. Many restaurant chains offer more gourmet versions with fresh products. This documentary lifts the veil on this US sandwich in its French version.
Natural, caffeine and caffeine-free, herbal tea, once a beverage attributed to grandmothers, is on the rise. Today it is a healthy drink and an alternative to tea and coffee. In an attempt to de-dust the genre, the old brands are reinventing themselves and offering new tastes made from plants and fruit peels. These herbal teas can help relieve a cold, aid digestion or simply give you a moment of relaxation. This documentary investigates the composition of these ancestral drinks that have become fashionable again and their effects.
An ancestral product of the countryside, rillette made from pork and fat, seduces for its convivial, soft and greedy side. Every year, 70 million jars are sold. However, the "Rillettes du Mans", coming from the Sarthe, are no longer synonymous with excellence. Two competitors have arrived on the market: rillette de Tours, which has already obtained the IGP label and is less fatty, and chicken rillettes, which appeal more to young consumers who are always looking for lighter products. This documentary reveals the secrets of a heavyweight in French charcuterie.
