Just thought I'd mention, since there was a huge discussion about this elsewhere, that Ducasse, Robuchon, Alleno, Pic and others are creating a label named "Artisan Restaurateur" to honor restaurants that cook fresh products on the premise.
A bunch of chefs from the French Culinary College will choose the restaurants based on their own criteria and a website where anyone will be able to answer some questions to judge a restaurant (I know they're trying to show they are open minded and web 2.0, but is that really a good idea ?).
For more info, there is an article in french over here : atable.blog.lemonde.fr/2013/04/08/artisans-restaurateurs-la-plaque/
And here is the link of the Collège Culinaire de France : http://www.college-culinaire-de-franc...