Should we be afraid of what's on our plate? For three months, our team has investigated behind the scenes in French kitchens. Dubious restaurants, supermarkets selling perished meat, illegal importations of spoiled goods... Every day, French people may find themselves in unsafe food situations, at home as well as in restaurants. We have been able to infiltrate into the kitchens of one of Paris's trendiest restaurants. What we found was damning: outofdate products, appalling hygiene ... And yet, every day, they serve over 500 covers. Serious issues can also be found in some of the most controlled food businesses of France: supermarkets. In this supermarket, there was an advanced practice of repackaging with outofdate meat disguised in preprepared meals and sold at reduced prices. Our investigation demonstrates that repackaging is a common phenomenon in largescale retail.

Author: Thomas Chagnaud.