But not necessarily a big one! The label guarantees that he has learned his profession through hotel education (baccalaureate or professional certificate, CAP, etc.) Without a diploma? The chef must have ten years of experience. His commitment n° 1:to serve only homemade food, not cooked meals, bought ready-made and reheated (yes, that happens, and often!). He works as much as possible with raw, fresh, seasonal products and favors local producers. Please note that this does not mean organic and the restaurateur can use frozen products, but he must cook them himself.
It is a state title, (no cooptation or cronyism possible) issued by the prefect, according to specific criteria, to those who request it.
No. All the restaurants that meet the specifications can claim it:a neighborhood Japanese like a large house with a storefront. And the label does not raise the note.
THANK YOU TO FRANCIS ATTRAZIC, PRESIDENT OF AFMR, FRENCH ASSOCIATION OF MASTER RESTAURANTS.
