Twelve kebabs are sold every second in France. While some are made traditionally, most are produced industrially in Germany, where additives are used to boost profits. Does the kebab deserve its junk food reputation? From its Turkish roots to German factories, this investigation unveils the kebab industry's secrets.
Cast
Crew
Julia Le Correc
Director
Alexandre Basso
Editor
Matthieu Chevallier
Editor
Dominique Carel
Producer
Arnaud Denoual
Producer
Julien Ralu
Producer
Mathéo Remark
Producer
Sébastien Yvon
Producer
Laurence Reboulleau
Producer
Emmanuel Lemercier
Producer
Erasmo Difonzo
Producer
Céline Rafestin
Producer
Thomas Bonnet
Producer
Marie-Laure Gautier
Camera Operator
Mathieu Cellard
Camera Operator
Jérémie About
Camera Operator
Vincent Huchot
Camera Operator
Guilllaume Bernhard
Camera Operator
Hélène Eckmann
Camera Operator
Thomas Dappelo
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