With colleagues during their lunch break, in the evening to unwind from a day of work or even on weekends with family or friends, the French particularly like to go to restaurants. not having not always time to cook, the latter enjoy eating “homemade” dishes. But, are they really? In recent years, different labels have flourished on the fronts of different establishments. The opportunity to guarantee consumers a certain level of quality, but also to specify whether the dishes have been cooked on site with local and seasonal products. However, it can be difficult to navigate. “It’s a little complicated !” ; “I look a lot more at what’s on the plates” ; “Too many labels, kill the label!”indicated customers in a report broadcast in the 20 hours of TF1Tuesday November 14, 2023. While the mention “homemade” is included for declarative purposes, the government wants to put in place a new label, “prepared on site”, dedicated to replacing “homemade”. In the meantime, how do we find our way?
Advice from François-Régis Gaudry, culinary critic
In front of the cameras TF1François-Régis Gaudry, culinary critic, provided some tips for not being fooled and eating truly “homemade” food. “We can already get a first idea by reading the menu. Try to gauge the quality of the products, see if they are in season… And especially when you go inside, don’t hesitate to ask questions!”, did he declare. Sunday October 22, 2023, in an interview given to The galleryOlivia Grégoire, Minister for SMEs and Trade, assured that change would take place on restaurant menus by 2025 at the latest. “We have been working on this for several months. We had to act. Because the – optional – mention on the ‘homemade’ cards, a label created in 2014, is complicated and therefore remains little used”, she declared. While the government wants to bring “more transparency, for everyday customers and tourists alike”the politician added: “It’s also good for the morale of restaurateurs who go out of their way to offer homemade dishes to their customers”.