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The barbecue ... a key ingredient in summer evenings. Everyone knows the sausages, kebabs and other chops to grill. But there has been for some time with the appearance on the shelves of prawns. They have even become an essential ingredient of a successful barbecue. About 65 000 tonnes are consumed annually. But under what conditions they are caught? Why do prices vary so much? Is the quality to go?
Directed by Bertrand Bolzinger
Thomas mounting Sussfeld
Capital, M6
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