Dad – where does food come from – the microwave?
A new law would let restaurants label a dish “fait maison” — homemade — only when it’s made in-house from fresh ingredients. Supporters say the law could create jobs by encouraging a return to traditional restaurant cooking.
At a time of economic crisis and with high restaurant taxes, though, more and more French chefs are tempted to resort to pre-packed food to cut costs.
“There are price consequences, and consequences on service,” said Bernard Auboyneau, owner of Bistro Paul Bert in in the trendy 11th arrondissement of Paris. “It’s obvious that industrial or prepared food can count on an astounding future.”