Determined to succeed, one in gastronomy, the other in business, Boriss and Samy open a kebab shop in their town. Despite their overwhelming desire to do well and endless ideas, their establishment does not achieve the expected success. Accompanied with sarcasm by PV, a long-time customer, they juggle between boldness and failure together.
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.
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