A chef plates a dish prepared with fresh ingredients in a French restaurant in Angers, western France, on July 17, 2014. Its elaborate culinary tradition may be on UNESCO's cultural heritage AFP PHOTO / JEAN-SEBASTIEN EVRARD
Your feedback is important to us!
We invite all our readers to share with us their views and comments about this article.
Disclaimer: Comments submitted by third parties on this site are the sole responsibility of the individual(s) whose content is submitted. The Daily Star accepts no responsibility for the content of comment(s), including, without limitation, any error, omission or inaccuracy therein. Please note that your email address will NOT appear on the site.
Alert: If you are facing problems with posting comments, please note that you must verify your email with Disqus prior to posting a comment. follow this link to make sure your account meets the requirements. (http://bit.ly/vDisqus)
Its elaborate culinary tradition may be on UNESCO's cultural heritage list, but France is still having to pull out the stops to help foodies distinguish homemade dishes from industrial fare in restaurants.In a country where the mere publication of food guides triggers full-blown media storms, authorities this week launched a "homemade" label for French eateries following complaints that these were increasingly passing off boil-in-a-bag or microwaved ready meals as restaurant-quality fare. Top chef Alain Ducasse believes the situation is even worse: he told AFP last year that out of France's 150,000 restaurants, three-quarters only served up industrial food.Naturally the quality of the dishes themselves is high on the list.The decree is part of a broader effort to stop what many see as the declining standards of France's famed restaurants.In April last year, the College Culinaire de France -- a 15-member industry group founded by the country's leading chefs -- launched a new "quality restaurant" label awarded to eateries that meet top cooking and service standards.
FOLLOW THIS ARTICLE