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New rules for "fait maison" (house/home made) in restaurants

RandyB | Apr 7, 201510:04 AM

The French government has accepted my major criticisms of the `labeling regulation, although the official press release accidentally left out the sentence giving me full credit.

Among the highlights:

1. A dish composed entirely of pre-frozen ingredients can no longer be called "fait maison."

2. "Produits bruts" must now be "produits crus," that is, raw.

3. The list of exceptions to the rule is greatly simplified. Traditional products (charcuterie, for example)are still allowed as exceptions. However, a plate exclusively of exceptions cannot be called "fait maison."

4. My most despised exception, a dish made with pâte feuilletée purchased as pre-made dough, may no longer be called "fait maison.

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