2023-10-22 10:53:41
A “homemade” label has already existed since 2014 but it is “only declarative”, underlines the president of the French association of master restaurateurs (AFMR).
“This is a good thing”, reacts Sunday October 22 on franceinfo chef Alain Fontaine, president of the French association of master restaurateurs (AFMR), after the announcement in La Tribune du Dimanche [article payant] by Olivia Grégoire of a new tool to promote home cooking. The Minister Delegate in charge of SMEs, Commerce, Crafts and Tourism wants to require restaurateurs to indicate on their menus all products that are not “homemade”. According to Alain Fontaine, only 7,000 of the 175,000 restaurants in France offer dishes entirely produced in their kitchen. This new tool “will reassure customers” et “to make French agriculture work”, assures the chef. A parliamentary debate must take place on the subject.
franceinfo: The “homemade” label has already existed on the cards since 2014, why was it necessary to go further?
Alain Fontaine: The “homemade” label, which is purely declarative, did not work. It was very confusing for professionals and confusing for clients. We were consulted by Olivia Grégoire so that this “homemade” became viable and readable for customers. It is estimated that there are 7,000 establishments that offer completely homemade cuisine, including 3,000 master restaurateurs in France, a title that guarantees cooking using raw and fresh products. With this tool, when a dish is not homemade, it is indicated on the menu. You have to define how it will be displayed but it can be, for example, an asterisk which refers to a line at the bottom of the map. It’s less punishing and easier for restaurateurs to implement.
Do you think this will reassure customers?
Yes, for the customer it is important to know that these dishes are not homemade. That doesn’t mean they won’t take them. It will be clearer. The customer no longer has to wonder if there is a pilot on the plane when he enters a restaurant, especially in the year that comes with the Olympic Games and in cities that are very touristy. It’s important for tourists and ordinary customers to know what they’re going to eat, if it’s homemade.
Will this encourage restaurateurs to do everything at home for fear of being sanctioned by customers?
This will encourage restaurateurs to pursue the title of master restaurateur. And that will make French agriculture work, hire professionals. It’s a way to clarify the catering industry. This is a good thing, which was requested by many. But for homemade, even if it is cheaper in terms of the cost of the raw material, you need professionals in the kitchen, not ‘bag cutters’. This brings us back to the problem of hiring staff in our professions, which are in tension. In any case, I think that this should concern all catering outlets, even fast food outlets, provided that there are controls.
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