"The gold standard for food journalism, offering essential insights into what ends up on your plate and why it matters."
For over two decades, L'épicerie has served as the definitive guide to the Canadian food landscape, blending rigorous investigative journalism with practical consumer advice. As it enters its landmark twenty-fifth year on ICI Radio-Canada Télé, the program remains indispensable for navigating the complexities of inflation, sustainability, and nutritional integrity. Hosts Johane Despins and Myriam Fehmiu provide a steady hand, dissecting industry secrets and global culinary trends with a precision that few lifestyle programs can match. The show’s longevity is a result of its refusal to simplify the science of what we eat, instead empowering viewers through transparency and expert analysis. With the food industry facing unprecedented shifts in 2026, there has never been a more vital time to track Season 25.
Release Window: September
L'épicerie has maintained a steady Annual rhythm for 22 years, typically returning in September. Since its debut in 2002, this consumer-focused program has served as a reliable anchor for Radio-Canada's Wednesday night lineup. It consistently bridges the gap between investigative journalism and everyday utility, making it a permanent fixture in the French-Canadian television landscape.
The show follows the traditional broadcast television model, launching its primary season in the fall and continuing through the spring. Its longevity is attributed to its ability to adapt to changing food trends and economic shifts while maintaining a familiar format. For over two decades, the series has rarely deviated from its autumnal premiere schedule, reinforcing its status as a staple for viewers seeking practical advice on nutrition and grocery shopping.