What is the “homemade” logo? What are the conditions to be able to use the “homemade” logo? What mandatory information?
To promote their know-how and the quality of their offer, restaurants can use the words “home-made”, “home-made” or even the home-made logo, in order to inform the public.
The “home-made” system is very simple: there is no certification or labeling procedure, no examination or prior control (even if controls can be carried out a posteriori).
It is possible to include this mention on the menu card, opposite each of the dishes concerned, that is to say homemade.
If all the dishes are homemade, the mention can be indicated once and for all, in a single place on the menu, or in the restaurant.
Let’s go into the details and the conditions of use of the professional logo designs for the home made.
What is “homemade” according to the law?
The consumer code precisely regulates “homemade”:
Article L122-19: Individuals or companies that process or distribute food in the context of activity commercial catering, in catering or takeaway ready meals, permanent or occasional, principal or accessory, specify their cards or any other medium that a proposed dish is “homemade”.
Article L122-20: A “homemade” dish is prepared on site from raw products. Products, determined by regulation, can enter into the composition of “homemade” dishes after having undergone a transformation of their raw state necessary for their use. The procedures for implementing the “homemade” label (…) are specified by decree.
Decrees clarify this law:
I. A raw product, within the meaning of article L122-20, is a raw food product that does not contain, in particular during its packaging or the process used for its conservation, any assembly with other food product except the salt.
II. The following products can be used in the composition of “homemade” dishes:
Products that the consumer does not expect to see produced by the restaurateur himself:
cured meats, sausages and cold cuts, with the exception of terrines and pâtés
cheeses, edible fats, sour cream and milk
bread, flour and dry biscuits
dried and candied vegetables and fruits
pasta and cereals
yeast, sugar and gelatin
condiments, spices, aromatics, concentrates, chocolate, coffee, herbal teas, teas and infusions
syrups, wines, spirits and liqueurs
For health safety reasons, the following products:
raw sauerkraut and blanched offal,
subject to informing the consumer in writing, the white, brown and aroma stocks and the demi-glace.
A dish is prepared on site when it is prepared on the premises of the establishment in which it is offered for sale or consumption. A “homemade” dish can be prepared by the professional in a place other than the place of sale or consumption only:
as part of a reception organizing caterer activity,
as part of a non-sedentary trade activity, in particular at fairs, markets and during outdoor events and itinerant sales.
I. When all of the dishes offered by the professional are “homemade”, the words “homemade” or “house” or the logo defined by order of the Minister responsible for trade may appear in a single place visible to all consumers. . This provision applies as of right to master restaurateurs.
II. The mentions or the logo appear, where applicable, for each of the dishes on the media used to present them as well as on the professional’s other marketing media, in particular online.
III. A dish composed exclusively of products mentioned in article D. 122-1-II cannot be presented as “homemade”.
The “home-made” in short.
A restaurant can therefore affix the homemade label for dishes prepared on site from raw products possibly supplemented with certain processed products such as milk, sour cream, cheese, flour, pasta, yeast, etc.