MacDo, a French passion. A thousand billion flavors

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MacDo, a French passion. A thousand billion flavors




by Christophe » 29/12/10, 19:43

A special food evening tonight on Arte:

A thousand billion flavors

France is crammed with McDonalds and the good tables in Tokyo make Michelin more salivate than those in Paris. From there to make sushi ... Survey on the world waltz of plates.

* At 20:40 pm: "There's sushi to be made", a documentary by Isabelle Cottenceau: http://www.arte.tv/fr/Comprendre-le-mon ... 57240.html

Foray into Tokyo, the city which dethroned Paris in the firmament of Michelin's “three stars”. http://www.arte.tv/fr/Comprendre-le-mon ... 12688.html

* At 21:30 p.m.: "McDo, une pasison française", a documentary by Stanislas Kraland: http://www.arte.tv/fr/Comprendre-le-mon ... 57534.html

How the irreducible Gallic country allowed itself to be invaded by the legions of McDonald's. http://www.arte.tv/fr/Comprendre-le-mon ... 12688.html

At 21:55 p.m .: a debate (30 min) led by Daniel Leconte.


http://www.arte.tv/fr/Comprendre-le-mon ... 57212.html

There are truths that hurt your stomach. In thirty years, France, the country of good food and vintage wines, has established itself as the second market for the McDonald's firm, just behind the United States. Today, Gaul is occupied by a total of one thousand two hundred restaurants. What happened ? This film tells how a handful of opponents pushed the enemy to change strategy to perfect a conquest already well underway. Because basically, fast food, the Gauls love it.
The director returns to the Millau McDonald's business with José Bové, takes a trip in the company of the gourmet and host Jean-Luc Petitrenaud and visits McDonald's with the food critic François Simon. He dissects our culinary identity, exploring the gap between the idea that the French have of themselves and reality.
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by Christophe » 29/12/10, 22:49

It was interesting but the report on macdo was quite light and I even found that it "praised" macdo ... : Shock:

In fact, it was mainly the debate at 22 p.m. that got to the heart of the food problem ...

The first part will interest gastronomes especially :)

Surely in stream on Arte +7 soon; already an extract: http://videos.arte.tv/fr/videos/mcdo_un ... 12308.html x
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by Christophe » 05/01/11, 11:23

Arte + 7 links to review the 2 reports
(hurry more than 2 or 3 days):

http://videos.arte.tv/fr/videos/mcdo_un ... 11896.html
http://videos.arte.tv/fr/videos/y_a_du_ ... 11892.html

I did not find the debate on the other hand .... Too bad Lagasse said there, with references, that life expectancy was starting to stagnate because of "junk food" in particular ...

http://www.arte.tv/fr/Comprendre-le-mon ... 57580.html

I like the frank spoken of Perico Legasse.
He is the editor-in-chief of the "art of living" section of Marianne magazine.

Linked Topic: https://www.econologie.com/forums/esperance- ... 10334.html

ps: for Parisians who want to eat a real snack (don't say sandwich in front of the boss! he doesn't seem to like it) instead of going to the macdobe: Le Petit Vendôme - 8, Rue des Capucines 75001 Paris
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by Obamot » 05/01/11, 11:42

Christophe wrote:It was interesting but the report on macdo was quite light and I even find that he "praised" macdo... : Shock:
... uh ... and this title, is it suitable for tasteless food !?
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by Christophe » 05/01/11, 11:43

Not exactly ... but rather watch the report before it disappears ...
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by Obamot » 05/01/11, 13:51

Yes I saw, thank you.

Their premise is nimportenawak! If people did not eat McDaube they would eat these potatoes and this meat in other preparations. It is therefore not a strong argument. If it is only by putting pressure on production prices “downwards”, the American firm increases this hellish spiral of standardization of food.
This is to be compared with the drop in life expectancy (and not especially across the Atlantic ....)

They have always made this so-called “adaptation” to the local market:
- before the establishment of a new establishment, they make scientific counts of the number of “passages” of challands in the prospected area. So they know what they can get from it ...
- the franchise licenses they grant, are only during the hardest part of the operation (at the beginning when it is necessary to develop the clientele) they therefore make all the franchisees take all the risks, then after a few years, it is the parent company which recovers the jackpot!
- first they have comfortable chairs installed at the franchisee's expense, then once the infrastructure has been financially depreciated according to their ratios, they replace the furniture to increase turnover => once the sign has been "recovered", and there the people who thought they would eat quietly in 25 minutes as before, find themselves sitting so badly that they want to quit. Mission accomplished for the fast-food which renews its customers more quickly and explodes the profitability / profitability for the benefit of the pigeons.
- culinary diversity ditto: these are only one-off actions intended to provoke frustrations and encourage “exploration” of other menus that we did not necessarily want at the start!
They do this all over the world. I saw it in each country / place visited.

It doesn't matter if some "Innovations" or not: this is only known to be organized around a single strategy: maximum profitability (and not "customer satisfaction", which is only an illusion of official discourse). It’s not those who did "The Hamburger University" ...> (12,000 m²) who will say the opposite (I stopped at "floor manager" at the time to pay for my studies ... that was enough ...)

I note in passing that the clown Ronald McDaubade has been denounced on numerous occasions as being only "ideal" cover for CIA agents ... (same culture of absolute secrecy, wonderful salaries etc ... but very low appearances during birthdays ... all questions about it being taboo at the time, etc.)

Even more curious and surprising, when you go to the pages of the CIA and discover this there in 1998 already:
https://www.cia.gov/news-information/pr ... 02798.html

... when you know what has become of the Ronald McDaubade Foundation's goals !!!
http://www.ronaldmcdonald-house.ch/fr/default.htm

They are very strong at fooling Arte ... : Shock: but they have an excuse, the hamburger is of German origin and not American. But even if they are allegedly full, I do not eat this bread there ...
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by Thibaud » 26/01/11, 22:26

I have not yet watched the reports (I would do it tomorrow I think after class) but I take this post to share one of my experiences.

Being a student, in the summer we are looking for a job, in the summer of 2009 I found a job in one of the McDonalds in the Chambéry basin, and there, I saw the back of the decor.

The steak cookers are disgusting, there is a squeegee to remove the excess fat but even if we rub for 2 minutes, it continues to come out as if the baking sheets were soaked.

The cheese is stored in the open air in a pile, certainly the level drops quickly so you have to reload with "fresh" product but it can remain at the bottom of the pile so you can have a hamburger that has a 36h old cheese without worry, the sauces should be changed at regular time but if the bag is not fast we just reset the "timer" to zero ...

Hygiene really leaves something to be desired both in terms of methods of making meals, it is not cooking but manufacturing but also the products themselves.

Since then, I only changed it once last summer and it disgusted me even more, so here it is, I won't be taken back.
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by Alain G » 26/01/11, 22:54

LOL! I had not seen this topic! : Lol:


Thibaud


Not that I want to defend the big M that I frequent very rarely but the quality control and hygiene problems that you raise are a problem of the concession and it is by no means generalized, moreover the chain has its own inspectors to avoid this stuff!

The joke is that France is second for the number of restaurants, maybe in the end the price outweighs the quality!

Without wanting to offend my French friends, it would be better to review the way of operating because as for wine or ricans have passed in terms of quality and price, is there not a performance problem on the food!

Here in Quebec the MacDo stagnates and loses customers because the quality is found at the same price as their products in good snack bars, even Subway offers better and yet it is rican!
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by Thibaud » 26/01/11, 23:09

Regarding the level of wine exceeded by the ricain, there is very interesting documentary to see who is Modovino where we see that their good wine is of standardized production and sanitized in particular with the influence of the Mondavi family who kills the land and this is found here with some oenologists who see more in wine chemical properties to study rather than the fruit of the work of men and the land.
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by Alain G » 27/01/11, 00:34

Thibaud wrote:Regarding the level of wine exceeded by the ricain, there is very interesting documentary to see who is Modovino where we see that their good wine is of standardized production and sanitized in particular with the influence of the Mondavi family who kills the land and this is found here with some oenologists who see more in wine chemical properties to study rather than the fruit of the work of men and the land.


Yes but when I want to drink a good cheap wine, I do not take a French wine which is very poor in taste and very different depending on the vintage!

Personally I buy Californians, Spanish and Italian, sometimes others like African, Canadian and Australian who tastes a little too much vanilla my taste!


At worst it is French immigrants who developed Californian wines as well as the manufacturing method!

I saw the report which came from the French manufacturers and a little too biased to be serious, the reality is the sales which fell sharply and do not lie! :|
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