This is not the first survey on industrial food, but the one broadcast by Arte this evening is particularly edifying and original.
It shows both the constraints and the excesses of the food industry, by focusing on a dish widely consumed in France: the cordon bleu.
It does this in a very concrete way since its authors have designed and produced their cordon bleu themselves, which makes it possible to tackle all the problems posed by industrial production.
From developing the recipe to marketing, including production and packaging.
To talk about it, Philippe Vandel receives Maud Gangler, director of the "La grande Malbouffe" survey.
Guest (s): Maud Gangler, director of the "La grande Malbouffe" survey