The new French food regulations (“fait maison”) are poorly designed
Elaine Sciolino is pretty critical. She writes:
A new consumer protection law meant to inform diners whether their meals are freshly prepared in the kitchen or fabricated somewhere off-site is comprehensive, precise, well intentioned — and, to hear the complaints about it, half-baked.
Public decree No. 2014-797, drafted and passed by the French Parliament and approved by the prime minister, went into effect last week. It allows restaurateurs to use the logo if they have resisted the increasing temptation to buy ready-made dishes from industrial producers, pop them in the microwave and pass them off as culinary artistry.
It doesn’t seem to be working to encourage quality:
French fries, for instance, can bear the “fait maison” symbol if they are precut somewhere else, but not if they are frozen. Participating chefs are allowed to buy a ready-made pâte feuilletée, a difficult-to-make, multilayered puff pastry, but pâte brise, a rich pastry dough used to make flaky tart shells, has to be made on-site. Cured sausages and smoked hams are acceptable, while ready-made terrines and pâtés are not.
…Périco Légasse, a food critic for the weekly magazine Marianne, wrote: “ ‘Homemade’ doesn’t mean freshly made. A dish totally prepared with frozen products, even if they come from a Romanian slaughterhouse, can enjoy this happy distinction as it was cooked on-site.”
Mark Bittman piles on. I would stress there is no substitute for consumers who demand the right kind of food and who otherwise won’t buy it.