The rules for obtaining the homemade label
Since July 15, 2014, traditional type restaurants, but also restaurant chains, fast food restaurants, or caterers that offer dishes prepared in their store can claim to display the mention "homemade" on their front. But be careful to respect certain rules!
What does "Fait Maison" mean?
In principle, it is quite simple. In order to be qualified as a home-made dish, your preparations, whether it is a starter, a hot dish or a dessert, must be entirely cooked and transformed on the spot, in your kitchens, from raw products, that is to say not cooked, or denatured by any process whatsoever.
The only exceptions to this rule are products that a consumer would not expect to be made on site such as cheese, pasta...
In other words, the products allowed to obtain the "homemade" mention are:
- Raw products, that is to say having been received by the restaurant owner without having been modified in its nature and in particular by a mixture with another product, or by preliminary heating. For example, raw fruits and vegetables, fresh fish and shellfish...
- The following are also allowed cheese, food fats, milk, cream, bread, flour and dry cookies, cured meats, sausages and cold meats (except terrines and pâtés), dried or candied vegetables and fruits, raw sauerkraut, pasta and cereals, sugar, gelatin, condiments, spices, aromatics, yeast, concentrates, blanched offal, chocolate, coffee, herbal teas, teas and infusions, syrups, wines, alcohols and liqueurs, fonds blonds, bruns and fumets as well as demi-glace (official designation of fonds reductions.
But be careful not to confuse the "Fait Maison" with the "Maître Restaurateur" label
What is the difference between the "Fait Maison" label and the "Maître Restaurateur" label?
Unlike the "Fait Maison" label, where each restaurant owner can judge for himself whether he can display the logo on his storefront or on his menu, the "Maître Restaurateur" label is a state label created in 2007 by the French association of master restaurant owners and the State, and which aims to guarantee the quality of restaurants through a certification issued for a period of 4 years after an audit by an independent body.
This title meets very precise specifications, which guarantee an entirely homemade cuisine based on fresh products, a respect of hygiene and safety rules within the kitchens, and a quality welcome. In France, more than 3,500 restaurants currently hold this title, from internationally renowned restaurants to small provincial bistros.
En résumé, le logo "Maître Restaurateur" assure les consommateurs que la totalité des mets de la carte sont fait maison après la réalisation d'un contrôle minutieux, tandis que le logo "Fait Maison" ne nécessite aucun contrôle particulier auprès d'organismes.
Why is the "Home-made" label a plus?
In recent years, and more precisely since 2012, the number of restaurant customers has been declining, mainly due to the decline in purchasing power. Thus, in order to pull prices ever lower, some restaurant owners do not hesitate to use many industrial products requiring very little work, even a simple reheating.
These restaurant owners abusing all these products, as well as numerous food scandals relayed by the media have gradually created a feeling of betrayal among consumers, which have gradually tarnished the image of the restaurant sector. Consumers are now looking for real transparency and want to return to the authentic.
This is why today, even if the consumer's habits tend to be oriented towards cheaper and faster meals, he is nevertheless looking for healthier and healthier consumption. This is where "Home-made" makes all the difference.
Thus, through the mention of "Fait Maison", the restaurant owner meets the need for transparency expressed by the consumer.
What are the steps to obtain the "Fait Maison" label?
There is not! It is a voluntary process. Only you can decide if you are eligible.
How to inform the customer
We distinguish 3 cases:
- Either you do not prepare any "Homemade" dish, in which case you are forbidden to use the "Homemade" or "Fait Maison" thermals, or the official logo.
- Either all your dishes are "Fait Maison", you can then display the "Fait Maison" logo (a pan with a roof) in a unique and strategic place of your establishment, so that it is visible by your customers. You can also print it on your menus, and post it on your website.
- Soit vous ne préparez qu'une partie des plats, dans ce cas, vous pourrez indiquer la mention ou le logo en face de chacun des plats "Fait Maison" sur votre carte.
The option of using the logo or the mention "Fait Maison" are left to the free choice of the professionals but it is recommended to stick to the model of the logo in order to ensure a fast and effective identification by the consumer.
Download the free logo of the "Fait Maison" label for your information material!
The limits of "Home-made
This device is limited only to the stages of transformation in the restaurants and not to their mode of production, in other words, the origin of the products worked and transformed is thus not taken into account.
In addition, choosing and cooking raw products takes much more time than reheating a simple product already cooked. Professionals estimate that 20-30% more labor is required to make a completely homemade dish compared to assembling a dish from industrial products.
However, this additional labor cost can be offset by lower raw material costs for a comparable final cost price. For example, a kilo of potatoes bought in season costs three times less than a kilo of frozen French fries!
What do I risk in case of fraud?
If you display the mention "Fait Maison" without legitimacy, it is qualified as false or misleading advertising, punished as deception. This offence is punishable by 2 years in prison and/or a fine of 37500€.
The DGCCRF (Direction Générale de la Concurrence de la Consommation et de la Répression des Fraudes) is in charge of checking that the information displayed by the restaurant owners is accurate.