Some time ago, 15 top chefs introduced a new designation Quality Restaurant, with the desire to help the public recognize artisan restaurateurs—those who cook with fresh products as opposed to those who simply serve reheated, industrial food.
A commendable effort, then, to shed some light for the consumer lost between what is on their plate and what is happening in the kitchen.
The goal of this noble endeavor is above all to preserve French culinary heritage, which is sometimes in decline due to the growing consumption of fast food.
This new label could therefore become a great tip (bon plan) to distinguish the authentic from the reheated and protect the “homemade” designation.
How does it work? Any restaurateur can submit an application to the French Culinary College, which will review their file closely. If their application is accepted, the professional will receive a dated plaque and must pay a membership fee of one euro per day.
The restaurateur also commits to respecting the Charter of Values of the French Culinary College, to promoting the contents of the Manifesto, and to taking customer satisfaction evaluations into account.
The maintenance of the designation is subject annually to the payment of the membership fee to the French Culinary College, the results of customer evaluations (minimum 75% satisfaction), and the appraisal of the founding chefs of the French Culinary College.
To end on a gourmet note, here are a few photos from the press lunch to make your mouth water…
