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Restaurant signage regulations

CONSUMER LAW OF 17 MARCH 2014


ENTRÉE, MAIN COURSE OR DESSERT: WHAT IS A "HOME-MADE" DISH? SINCE 15 JULY 2014, THIS ‘HOME-MADE’ LABEL (OR LOGO) MUST APPEAR ON RESTAURANT AND CATERER MENUS FOR ALL DISHES COOKED ON THE PREMISES USING RAW INGREDIENTS. THIS IS ACCORDING TO A DECREE PUBLISHED IN THE OFFICIAL JOURNAL ON SUNDAY 13 JULY 2014. (PDF, 33 KO)

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The purpose of this label is to distinguish dishes that are cooked entirely on site, using raw ingredients (i.e. not heated or cooked before they arrive at the restaurant), from industrial dishes that are simply reheated or assembled on site.
Beware, a restaurateur has the option of indicating that a dish is "home-made" even if they have used certain ingredients prepared elsewhere, such as:

  • vegetables that have already been peeled and cut up (potato-based products such as chips and mash, on the other hand, must have been entirely prepared by the restaurateur).
  • minced or boned meat,
  • cut-up meat or fish,
  • frozen or vacuum-packed products without further preparation,
  • charcuterie (except terrines and pâtés),
  • pastas,
  • raw puff pastry,
  • raw sauerkraut,
  • bread and flours,
  • cheeses, fresh cream and milk,
  • sauces (subject to informing customers in writing),
  • condiments, spices, aromatics, concentrates,
  • chocolate, coffee, herbal teas, teas and infusions,
  • syrups, wines, spirits and liqueurs.
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Cette mention du « fait maison » concerne tous les types de cuisine (restaurants traditionnels, chaînes de restauration, restauration rapide, commerces ambulants, traiteurs).
À noter – Un plat « fait maison » peut être élaboré par le professionnel dans un lieu différent du lieu de vente ou de consommation uniquement :
as part of a catering activity organising a reception,
as part of a non-sedentary trade activity, particularly at fairs, markets and during open-air events and itinerant sales.

Decree no. 2006-1386 of 15 November 2006

fixing the conditions for applying the ban on smoking in places designated for collective use

Professionals must remind people of this ban with posters. This signage must be visible both at the entrance to the establishment and inside.