Add
Private Notes
This documentary follows some pilots during the 2008's "Nato Tiger Meet" (a meeting of flying squadrons that have a tiger as emblem) in Landivisiau (France). It shows us how those pilots from all across Europe learn to know each other better through air combat but also through different "non-military" contests (best airplane painting, best sketch, best haircut, ...).
En France, le marché est un lieu de convivialité où l'on aime flâner. L'on y vient pour acheter des produits frais, mais aussi pour discuter et faire des découvertes. Miroir d'un quartier ou d'un village, le marché est également un baromètre de la société. Comment s'organise un marché ? D'où viennent les produits ? Quelles sont les règles, les coutumes, les prix ou les habitudes ? Deux marchés français emblématiques, aux antipodes l'un de l'autre, ont ouvert leurs coulisses aux caméras : Uzès, à l'ombre des platanes, et Barbès, sous le pont métallique du métro aérien de Paris. Les commerçants et habitués de ces deux lieux de vie témoignent.
This episode focuses on Paris' Left Bank.
Tartar, whether meat or fish - usually beef or salmon - is a popular choice for consumers. As a result, tartar is now everywhere: on supermarket shelves, in starred restaurants, in brasseries, on family tables. But eating only raw food (meat or other foods) can also have consequences for the digestive system. And while the fashion for raw and tartar can be energetic and tasty, it can also be damaging and even dangerous. An investigation by Lolita Rivé and Elise Casta-Verchère.
Once shunned by consumers, the French are rediscovering the virtues of lentils. An alternative to meat, this legume is the food of the future, good for health and the environment. In France, the star is the green Puy lentil, produced on the volcanic soil of Auvergne. However, this green pearl has almost disappeared, competing with Canada which, for 30 years, has been mass producing the lentils and exporting them at low prices all over the world. Its secret to being the world market leader: genetically selected varieties and intensive use of pesticides, including the highly controversial glyphosate.
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.
