Subsection 4: Use of the "home-made" label

Persons or companies that process or distribute food products as part of a permanent or occasional, main or ancillary commercial catering, mass catering or takeaway sales of prepared meals, specify on their menus or any other medium that a dish offered is “home-made”.

A “home-made” dish is prepared on the premises from raw products. Products, determined by regulation, may enter into the composition of “home-made” dishes after having undergone a transformation from their raw state necessary for their use. The procedures for implementing the “home-made” label, the conditions for preparing “home-made” dishes, in particular the cases in which the place of preparation may be different from the place of consumption or sale, and…

The title of maître-restaurateur distinguishes natural persons who run a company operating a catering business or carry out their activity there for the quality of their establishment and their cuisine.It is issued by the State representative in the département of the establishment for which the title is applied.The conditions under which the title of maître-restaurateur is issued by the administrative authority and in which the specifications are drawn up are…