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Nov 3, 2013 12:01 PM

Current state of restaurant food in France

Below is a link to a recent article in Food Arts magazine by one of this boards most valuable contributor:

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        1. re: vielleanglaise

          I sometimes even have trouble doing that three times in a row.

      1. Nice article. I'm not sure, though, what is referred to, in the part about proposed quality labels for restaurants, by "a draft bill submitted in Parliament failed to be voted upon by the Senate for lack of clarity in defining the field of application". As far as I can tell, the draft bill concerning the "fait maison" indication for menus and the "maƮtre-restaurateur" quality label for restaurants has made it through initial votes in both chambers and is currently in its second reading in the Assembly. Was there some other bill besides this one in the last few years?