This title is attributed (by the prefecture) after an audit to establishments that produce a kitchen under the direct responsibility of the restaurant owner, or his chef. This “authentic” cuisine does not use any outside preparation.
The title of Maître Restaurateur allows to recognize the excellence of the best professionals of the traditional restoration by valuing their competences as well as their commitments in the service of the quality. It has been prepared to distinguish professionals who commit themselves to quality of service and manufacturing criteria.
