date:Jul 16, 2014
urchased in bulk and earn a dish the label.
In some cases a restaurant may also be able to present a dish which contains barred products as homemade as long as they specify the brand of the product, or the name of the producer, opening a loophole to bring in foods not made on site.
Restaurant federation UMIH acknowledged the logo only partly addressed customers' calls for better information, but called it a first step in promoting the savoir-faire of French cooks.