What is the mark that began to be used in French restaurants with a historical food culture?

FranceMichelin GuideIt is the birthplace and its food cultureUNESCO Intangible Cultural HeritageIt is a country that is highly conscious of food even if it is viewed worldwide. In France like this, from the summer of this year posters and stickers that mark the marks at some stores are displayed.

New sign on French menus
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Although it is not well known, there are many restaurants that warmly cook cooked semi-cooked items, rather than cooking ingredients from scratch even in France, the center of food. In a survey conducted by French consumer groups in October 2013, half of the cuisine served at the restaurant was hand-made, which was actually cooked at the store, but in the case of the hotel 85% frozen, or It is clarified that you are using a cooked semi-cooked product that became a vacuum pack. This fact can not be accepted as it is in the French-conscious France, and newly "law to maintain the tradition of French culinary culture" was enacted in early 2014, and it was enforced in that same year in July.

The mark newly enacted by that law is here. It is a mark like a mix of the source pan used for cooking and the house, and in the store displayed in the menu this mark will show that the dish was actually cooked in the store. In other words, in a restaurant where this mark is not found, it means that you are using semi-cooked goods.


A French government official said, "If you look at this mark, foreigners can understand at a glance that it is a restaurant that sticks to handmade." One of the pleasures of foreign tourists visiting France is meals, so this mark There is no doubt that the influence exerted by it will be great. " In ParisLa Terrasse MirabeauChef Pierre Negrevergne says, "In modern times anyone can purchase pre-cooked ingredients and carve it apart and serve restaurants just by placing a salad."

However, it is also true that this law has the problem "how much is included in semi-cooked goods?" Under the current law, you can not get certification mark if you use half-cooked products of pie crust and stew, but bread · pasta · cheese · wine · "raw ingredients with discussion" It will be. Regarding this issue, several critics on French foods are raising anger voices, critic JP Gene says, "If you cook dishes with frozen shrimp and spinach, if it's handmade, that's a lost laugh If this kind of thing is acknowledged, it will be unavoidable to say "to consume local things locally and promote employment" which is the basis of this law, "the French daily newspaperLe MondeWe criticize this exception rule on above.


The government believes that by this law enforcement, "The satisfaction of consumers increases by increasing chefs cooked by hand, increasing the number of customers visiting the restaurant on a regular basis." However, It can not be said that it will become,Maîtres Restaurateurs"President Francis Attrazic still thinks that half-cooked goods will continue to be used in restaurants." "It is a welcome thing to have deeply thought about" handmade "by what we were able to do, according to the provisions of this law, but in accordance with the provisions of this law, only in apple pie will be marked as certified in his restaurant I can not display it. Attrazic says, "If you can only display one or two certification marks in the menu, the restaurant's chef turns all the menu into semi-cooked items, making it easier to earn money with less work I will make it. "