Buffets à volonté : petits prix et grands gâchis - reportage intégral
Envoyé Spécial
815,611 views
Cheaper than a traditional restaurant, more generous than fast food, all-you-can-eat buffets are making an incredible comeback. There are now nearly 4,000 of them in France. Mountains of fried food, pyramids of seafood, an avalanche of sushi, but also a profusion of pizzas, grilled meats… The trend among establishments is to outdo each other, with some offering hundreds of different dishes.
"Envoyé Spécial" went behind the scenes at one of the largest buffets in the Île-de-France region. Behind this abundance at low prices often lie low-quality ingredients from the other side of the world, whose preservation methods are sometimes questionable. Because that's the other side of these gargantuan displays: hundreds of kilos of food thrown away. The buffet phenomenon is now in the crosshairs of government officials, who are increasing inspections. Spoiled food, undeclared work, and substandard housing: restaurant closures are piling up across France. Some restaurateurs are trying to improve the image of buffets by offering homemade regional cuisine. In Bayonne, chef Julien Duboué has created a "zero waste" model that attracts hundreds of customers every day.
A report by Violène Vétillard, Julien Plantureux, Richard Tindiller, Rémi Delescluse / STP Productions.
Report broadcast on April 9, 2026
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Buffets à volonté : petits prix et grands gâchis - reportage intégral
Envoyé Spécial
815,611 views
Cheaper than a traditional restaurant, more generous than fast food, all-you-can-eat buffets are making an incredible comeback. There are now nearly 4,000 of them in France. Mountains of fried food, pyramids of seafood, an avalanche of sushi, but also a profusion of pizzas, grilled meats… The trend among establishments is to outdo each other, with some offering hundreds of different dishes.
"Envoyé Spécial" went behind the scenes at one of the largest buffets in the Île-de-France region. Behind this abundance at low prices often lie low-quality ingredients from the other side of the world, whose preservation methods are sometimes questionable. Because that's the other side of these gargantuan displays: hundreds of kilos of food thrown away. The buffet phenomenon is now in the crosshairs of government officials, who are increasing inspections. Spoiled food, undeclared work, and substandard housing: restaurant closures are piling up across France. Some restaurateurs are trying to improve the image of buffets by offering homemade regional cuisine. In Bayonne, chef Julien Duboué has created a "zero waste" model that attracts hundreds of customers every day.
A report by Violène Vétillard, Julien Plantureux, Richard Tindiller, Rémi Delescluse / STP Productions.
Report broadcast on April 9, 2026
❤ To subscribe: https://bit.ly/ES-abonnement
🔔 Turn on notifications so you don't miss any videos!
Find us also on:
▶ Replay: https://bit.ly/ES-220126
👤 Facebook: Facebook: envoyespecial.france2
📷 Instagram: Instagram: envoyespecial
🐦 Twitter: Instagram: envoyespecial
🎶 TikTok: TikTok: envoyespecial.tv