France Moves to Disclose Homemade Food on Menus
France is enacting a rule that requires restaurants to disclose on their menus whether certain dishes are not prepared in their own kitchens. The change, which had only been voluntary in recent years, will become mandatory, according to Olivia Grégoire, the minister responsible for small and medium enterprises, trade, crafts, and tourism. The goal is to give consumers clearer information and to recognize eateries that cook all dishes on site, while also supporting the country’s culinary heritage, which UNESCO recognized as an Intangible Heritage of Humanity in 2010.
In practical terms, the new rule means that if a dish is not prepared in the restaurant’s kitchen, that fact should be clearly stated on the menu within the coming months. This transparency will help diners make informed choices and allow inspectors to assess how restaurateurs illustrate their cooking practices. The policy is part of a broader push to inform consumers and to encourage establishments to prioritize in-house preparation over outsourcing to external suppliers. It aligns with ongoing efforts to preserve traditional French gastronomy at a time when the industry faces rising costs and inflation. Notes on the policy emphasize that the measure supports restaurants that cook on site and preserves the integrity of homemade dishes across the country (Attribution: Ministry announcements and public statements by Olivia Grégoire).
Public remarks from Grégoire have underscored a broader philosophy: restaurants that offer good, home-prepared food should be valued. The initiative, proposed in collaboration with government leaders, aims to place clear labels on menus by the end of the year. The media coverage notes that many French dishes today travel through a supply chain that does not always involve in-house preparation, which this reform seeks to address. According to sources close to the discussions, the plan envisions a nationwide standard for marking homemade dishes (Attribution: Le Quotidien et al.).
“Fait maison” and its evolving meaning
Since 2014, French hospitality venues have had the option to label dishes as “fait maison” or homemade, indicating that meals are prepared from raw ingredients within the restaurant. Yet this label has often proved ambiguous, because it could still cover meals assembled from outside components or partially processed ingredients that are simply finished on site. The upcoming policy seeks greater clarity by ensuring that any dish created wholly or partly outside the kitchen is clearly disclosed to diners. With this reform, the applicability of the label will be refined to reflect actual cooking practices more accurately.
Minister Grégoire has repeatedly positioned this stance as a defense of traditional cuisine while pointing to the broader impact on consumer trust and national culinary culture. The conversation ties into economic pressures, as inflation and cost of living concerns ripple through households and influence dining choices. In discussions with the press, Grégoire has emphasized that genuine home cooking can contribute to steadier prices and maintain the distinctive flavors that define French meals.
In recent public commentary, Grégoire suggested that culinary education and practice should emphasize home cooking at the household and school levels. By reconnecting cooking with daily life, she argues, families can better control costs and appreciate the value of meals prepared with basic ingredients. The ministry has signaled that the new menu labeling will be phased in gradually, with guidance issued to restaurateurs on how to present the information clearly without overwhelming diners with legal detail. Observers note that this approach mirrors similar transparency efforts in other sectors that emphasize quality and authenticity (Attribution: ministry press briefings and interviews with Grégoire).
Overall, the policy reflects a wider commitment to protect and promote French gastronomy while supporting restaurants that invest in on-site culinary work. Consumers can expect to see explicit statements about where dishes are prepared and how ingredients are handled, enabling more trustworthy dining experiences. The move is framed as part of a long-standing national conversation about food policy, cultural heritage, and the economic realities faced by small businesses in the hospitality sector.