SAUCISSE, UNE TRADITION HACHEE MENUE?
No upcoming broadcast (for now).
Cervelas, Morteau or Montbéliard, Toulouse sausage, figatelli, Savoie diot, knack... Sausages are one of the flagships of French gastronomy, appreciated by 80% of consumers. Yet today few "bouchers-charcutiers" make their own produce. An investigation into the sector that reveals its best practices, and its worst.
Directed by: Élodie Bonnes (France, 2021)