“Craftsmanship”, because restaurateurs intend to defend their artisanal know-how and that of producers

Behind the homemade label, still awaiting validation, it is the promotion of the craftsmanship of the food professions which is at stake.

“Craftsmanship” is a word that fits well with restoration. First of all, cooks present themselves, above all, as artisans. They have know-how and are, for the vast majority, business leaders who also define themselves as innkeepers. Then, by making the dishes they offer to their guests themselves, they defend the artisan producers who provide them with exceptional fruits, vegetables, meats, fish, breads and cheeses.

Star chef Thierry Marx is convinced of this: “He There has been a controversy around the homemade label for restaurants – which has still not been established – and this controversy has no reason to exist. I support the dynamic to say when a dish is made from fresh products: this transparency is essential for the consumer.”

Craftsmanship, a real force of attractiveness

How can you be sure, when you go to a restaurant, that you have products on your plate prepared by artisans, and not from processing industries? Without doubt, this label will be the guarantor, especially since the Directorate General for Competition, Consumption and Fraud Prevention has worked alongside producers to define what a homemade product really is.

“I defend craftsmanshipadds Thierry Marx, because it is a real force of attraction for tourists and for eaters who are passionate about French gastronomy. Young people are once again attracted to food professions, such as butchery, delicatessen, fishmonger, bakery, etc.”