Produits monastiques, à quel saint se vouer ?

Declining alcohol consumption has boosted the rise of non-alcoholic drinks, with "Dry January," launched in the UK in 2013, spreading globally, including in France. But in a country where alcohol is deeply ingrained in tradition, are the French ready for change?

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.