Agence France-PresseJune 3, 2013 00:32
Worried its gastronomic reputation is being damaged by substandard eateries, France is considering banning establishments from calling themselves restaurants if meals are not made from scratch by in-house chefs.
The move, backed by the Synhorcat restaurant union and a group of lawmakers, aims to crack down on the proliferation of restaurants serving boil-in-a-bag or microwaved ready meals as restaurant-quality cuisine.
But the proposal is facing resistance from some restaurant owners, who fear it will hurt the industry by driving up costs and are warning of major job losses.
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