On Tuesday, a decree approved by the official government gazette of France, requiring French restaurants to hang up "homemade," logo in their restaurants for all the customers to see if the in-house chef makes and cooks the food himself or herself. The decree comes to address issues that the country's gastronomic and prized image is being affected by sub-standard eateries that serve microwaved or boil in a bad ready meals as restaurant-standard cuisine.
According to Consumer Affair Minister Carole Delga told in an interview with Agence France-Presse, "The aim of this decree is to recognise the act of cooking, recognise a know-how... by giving the consumer simple and reliable information."
The newly approved decree focuses on what and how products can be used and how to pass the standards for the "homemade" label. It also directs raw products that have already been refrigerated, frozen, ground, cut up, peeled or smoked by the time they are sent to the restaurant, aside from potatoes, pass the classification.
Delga added, "Frozen chips for example are not part of this decree. That means that those used by fast-food restaurants will not be considered homemade, just like sauces that arrive ready-made will not be considered homemade."
Cheese, wine and pasta are exempted in the decree as they are already prepared products.
The decree was welcomed by the restaurant and hotel industry, together with the GNI trade organization with 260, 000 workers/members.
The objective of the decree is to, "the right balance between promoting our trade and customers' desire for transparence." The initiative is just one of some efforts over the years to answer the many speculations about the dropping standards of famous restaurants in France. Most culinary group, which has Alain Ducasse, Guy Savoy and Joel Robuchon as members, provides the label for worthy restaurants and guarantees that standards are met and maintained.
