Kebab : salade, tomate, pognon ? (2020)
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.
Director: Julia Le Correc
| Editing | Alexandre Basso | Editor |
| Camera | Hélène Eckmann | Camera Operator |
| Production | Arnaud Denoual | Producer |
| Camera | Mathieu Cellard | Camera Operator |
| Production | Sébastien Yvon | Producer |
| Production | Mathéo Remark | Producer |
| Production | Julien Ralu | Producer |
| Camera | Marie-Laure Gautier | Camera Operator |
| Camera | Jérémie About | Camera Operator |
| Camera | Vincent Huchot | Camera Operator |
| Camera | Guilllaume Bernhard | Camera Operator |
| Editing | Matthieu Chevallier | Editor |
| Production | Emmanuel Lemercier | Producer |
| Production | Dominique Carel | Producer |
| Directing | Julia Le Correc | Director |
| Production | Erasmo Difonzo | Producer |
| Production | Céline Rafestin | Producer |
| Production | Thomas Bonnet | Producer |
| Sound | Thomas Dappelo | Music |
| Production | Laurence Reboulleau | Producer |
