Les vrais états généraux de la restauration

On peut certes, si on le souhaite, critiquer la forme de l’article paru dans Marianne. Mais le message est cependant clair : trop de restaurateurs trichent et se laissent bercer avec résignation par les rêves que leur procurent l’agroalimentaire avec ses plats finis, prêts à servir et parfois à réchauffer. Peu importe pour eux que cela uniformise la restauration et lui retire tout intérêt. Nul besoin chez eux de fourneaux et de savoir-faire, sinon celui de parvenir à manipuler des ciseaux ou un ouvre-boîte et un micro-ondes.
On estime sans se tromper que 70 % (!) des restaurateurs utilisent en partie ou totalement ces produits industriels. Ceux-là sont partout, contrairement à ce que vous pensez : à Paris, en province, dans les petits bourgs, dans les campagnes, dans les stations de vacances,… partout. Je les connais, je les vois tous les jours, nous savons les identifier. Ils sont même dans les maisons les plus insoupçonnables ; c’est dire.
Les prix : rien de choquant en effet à facturer le juste prix pour un vrai produit honnête cuisiné maison ; à condition qu’il soit bon (on oublie souvent de le rappeler), ce qui n’est pas toujours garanti. Il est plus agaçant de constater qu’un plat industriel sous-vide, sans valeur ajoutée, sera facturé — lui aussi — à des tarifs qui deviennent alors exorbitants dès lors où ils ne sont pas justifiés, car il n’y a eu aucun travail fourni par le restaurateur. A propos de manque de valeur ajoutée, j’en aurais d’ailleurs beaucoup à dire également sur le prix du vin, des sodas et surtout de l’eau minérale au restaurant… Passons.
Et que dire de la réglementation qui permet par assemblage de produits industriels finis d’appeler un plat “maison” qui n’en est pas ? Une tarte aux abricots peut ainsi s’appeler “maison” en utilisant un fond de tarte précuit, une crème pâtissière en pack prête à être déversée et des malheureux abricots au sirop en conserve… on saupoudre de sucre glace et ni vu ni connu, en toute légalité.
Les clients fantasment encore et veulent croire que dans nos cuisines se trouvent des cuisiniers de métier, qui aiment ce qu’ils font, qui vont acheter le matin leurs produits frais au marché, qui épluchent amoureusement leurs légumes et qui font mitonner tout ça avec art. Combien sont-ils encore à travailler comme ça, dans le respect des clients, mais aussi de leur métier et de leurs collaborateurs ? Oui, il y a de quoi faire fuir les jeunes vite fait, qui par mégarde auraient eu des velléités d’épouser ce métier…
A la place, on les voit en masse, ces « restaurateurs » (le mot ne leur convient pas) avec leurs gros caddies chez Métro ou Promocash emplis de conserves, de sous-vide et de surgelés, ou à se faire livrer des cartons de plats prêts à servir par des Brake ou Pomona, dans des camionnettes discrètes souvent banalisées pour que les clients ne voient surtout pas ce stratagème.
Ces produits industriels ne sont pas tous mauvais, soyons honnête, bien qu’il y ait beaucoup de low cost abominable, dans ce registre aussi. Y compris avec des gammes prétendues bio, conçues à l’étranger sous des réglementations autrement plus permissives que les nôtres. Mais c’est servi en France, dans nos restaurants français, alors que les clients veulent avoir affaire à de vrais cuisiniers ; ils sont prêts à payer davantage pour une vraie production culinaire digne de (bonne) foi et savoureuse ; que ce soit dit.

Alors oui, c’est un désastre. La restauration sécrète son propre venin, qui la fait mourir à petit feu, avec beaucoup de restaurateurs à l’esprit petit, avec leur petite TVA et des salaires tout petits accordés à leurs employés, …mais avec des grosses additions injustifiées quand la fourberie entre dans l’arène. Il est vain et malveillant d’accuser la conjoncture, la réglementation, les prélèvements obligatoires, le « personnel qui ne veut pas bosser » et les « clients qui ne comprennent rien » (toujours la faute aux autres), quand on joue ainsi au poker menteur.

Je comprends votre désarroi, Cher Aubergiste, et je vous donne raison à plein d’égards. Mais sachez que les reportages et les articles assassins sur ces pratiques de triche et de facilité regrettable ne font que commencer. Il va y en avoir davantage encore, jusqu’à ce que la profession se surpasse, se corrige, se reprenne, se révolutionne. Et résiste aux chants des sirènes de l’agroalimentaire qui décidément va trop loin.
Après tout, les syndicats de restaurateurs ont joué avec le feu avec leur sombre histoire de TVA. Il ne faut pas s’étonner que l’opinion et les médias trouvent aisément à présent leur revanche.
Quant aux Maîtres restaurateurs, pourquoi sont-ils si peu nombreux et pourquoi est-ce que cela ne prend pas, malgré les avantages fiscaux que cela apporte ? Je me le demande encore, sachant que je ne suis pas certain qu’il s’agisse tous d’excellents cuisiniers, et qu’ils soient tous sincères dans leur prestation.
Voilà mon avis sur le sujet, qui vaut ce qu’il vaut. J’en ai encore davantage à dire, mais je ne veux pas vous importer ici avec ça. Je suis avec vous pour une cuisine et une restauration honnête, noble et généreuse. Et je lutterai contre les pratiques qui trompent le monde.
Mark Watkins Fondateur du Comité pour la Modernisation de l’Hôtellerie Française et de Coach Omnium

Article de Daniel Bernard publié sur Marianne2 le 11 mars à 15H01

Après l’appel de Marianne « pour la transparence de la carte » des restaurants, Frédéric Lefebvre, le secrétaire d’État concerné est resté bien réservé.

Autrefois porte-parole compulsif de l’UMP, Frédéric Lefebvre s’est mué en ministre laborieux. Alors que les clients désertent les restaurants traditionnels, refusant de se ruiner pour des assiettes prêtes à servir plus ou moins bien décongelées, Marianne a proposé au secrétaire d’Etat en charge du commerce et de la consommation une action simple et concrète : les restaurateurs qui servent des plats qui ne sont pas cuisinés sur place à base de produits bruts et frais devront le signaler sur leur carte. Qui oserait se dresser contre une démarche visant à plus de transparence ? Au nom de quelle conception de la restauration faut-il laisser les consommateurs dans l’ignorance de ce qu’ils mangent ?

Depuis la publication de cet appel, un débat particulièrement vif s’est engagé dans la profession. Certains aubergistes hurlent, d’autres applaudissent. Hélas, subitement discret, Frédéric Lefebvre se dérobe. Ni oui, ni non, bien au contraire ! Faisant répondre par son cabinet, le ministre livre un monument de langue de bois : « Frédéric Lefebvre, secrétaire d’État en charge du commerce et de la consommation a fait de la qualité alimentaire une priorité. Il a notamment engagé des négociations avec l’ensemble des acteurs du contrat d’avenir de la restauration pour développer le label maitre restaurateur. Frédéric Lefebvre juge l’objectif fixé à 3000 labels décernés sur le territoire, insuffisant et souhaite avoir une démarche proactive avec les organisations professionnelles au travers du contrat d’avenir afin que ce label qui repose sur des critères liés à l’utilisation de produits frais, du terroir, non transformés devienne la référence qualité pour les consommateurs. »

En clair, aux clients inquiets sur l’origine et la composition de leur plat du jour, le gouvernement sert une « démarche proactive » au parfum d’impuissance. Du reste, le prédécesseur de Frédéric Lefebvre, Hervé Novelli, avait déjà opposé à la sénatrice Patricia Schillinger une réponse tout aussi insipide.
Logique : les gouvernants, de gauche comme de droite, ont toujours considéré qu’il valait mieux céder aux caprices des aubergistes — et les grands groupes de restauration qui les manipulent— que protéger les consommateurs…

MARIANNE S’ENGAGE POUR LA TRANSPARENCE À LA CARTE

Depuis 1998, la loi réserve l’enseigne « boulangerie » aux professionnels qui assurent eux-mêmes, à partir de matières premières choisies, le pétrissage de la pâte, sa fermentation et sa mise en forme ainsi que la cuisson du pain sur le lieu de vente au consommateur. Or, cette transparence, qui a permis de pérenniser une activité économique menacée par la grande distribution et les fournils industriels, est refusée aux clients des restaurants. On sait ce qu’est un vrai boulanger, on ne sait toujours pas ce qu’est un vrai restaurateur. Inutile de chercher ailleurs la cause de la désaffection d’une clientèle qui se méfie des auberges, des brasseries et des petits restos.

La baisse de la TVA sur la restauration, qui ne pouvait diminuer les additions que de quelques centimes, a logiquement profité aux empires de la restauration qui gloutonnent les meilleurs emplacements pour y servir des saumons à l’oseille décongelés et des crèmes brûlées au kilo. Les Français n’ont plus besoin de voyager pour avaler de la bouffe à touristes : discrètement livrée par les grossistes, elle est servie partout, à Paris comme dans les villages les plus sympathiques de notre pays.

Une mesure de bon sens permettrait pourtant d’insuffler dans la restauration l’ingrédient qui lui fait défaut, à savoir la confiance. Il ne s’agit pas d’un énième label de qualité. Mais d’une règle de salubrité publique : tout restaurateur a l’obligation, sous peine d’amende, d’indiquer sur sa carte les plats qui ne sont pas cuisinés sur place à base d’ingrédients bruts et frais. Produits surgelés et assiettes toutes prêtes fabriquées en usine seraient dès lors explicitement signalés, laissant au client la liberté de continuer à les consommer, s’il y trouve son compte, mais en parfaite connaissance de cause.

On devine l’argument qui sera opposé par les mauvais professionnels à une telle mesure : le pauvre client, assimilant aliment industriel et produit toxique, fera la grève des restaurants, provoquant faillite et misère. Effectivement, la mesure radicale que réclame Marianne incitera les Français à refuser de banquer pour du bas de gamme. En retour, néanmoins, toute une filière fébrile retrouverait la santé : des agriculteurs mieux rémunérés pour des produits plus sains, des plats de saison, donc plus abordables, des gourmets heureux et des restaurateurs bénéficiaires. Pour une fois, imitons l’Italie, où l’obligation de signaler les produits surgelés n’a pas ruiné le commerce !

La restauration française est aujourd’hui le dernier secteur de l’alimentation où la tromperie sur la marchandise est tolérée. Le contenu des assiettes est-il à ce point inavouable que les lobbys professionnels – et les ministres qui cèdent à leurs pressions – refusent d’en livrer la composition à leurs chers clients ?

How the cut in VAT put nothing better on your plate or back in your wallet

When the French government slashed VAT for eat-in (sur-place) meals from 19.5% to 5.5% in 2009 they did so with huge amounts of publicity and self-flattery. It was considered as quite a feat; approval had to be granted first from the European Parliament who set all the rates for member states and lobbyists had been campaigning for such a cut since 1992. One year after the implementation of the plan it is worth asking ourselves as customers; how much less are we really paying?

The intentions of the tax cut were to provide employers with a much needed financial windfall. In return for a small drop in prices employers in the sector were to provide a stimulus package to their employees, create more jobs and re-invest in their businesses so they could weather the economic downturn.

The most important of the effects of the tax break is naturally the drop in prices. To the everyday paying customer the tax break was supposed to deliver a higher quality of service in relation to what we paid. A survey by the INSEE, a non-governmental institute, reveals that prices actually only dropped 0.9% in cafés and restaurants in the one year period since the implementation of the tax-cut. When hotels were included, also in the same survey, overall prices showed an increase of 0.1%. Despite this evidence, alongside plenty of anecdotal evidence from the public, the French government continues to place the average price decrease at 2.5%.

In the capital many of the larger Parisian brasserie-style restaurants failed to put down prices at all. They’re easy enough to recognise; they’ll often have multilingual menus and immense dining halls and they’re also the ones more likely to be serving frozen ready-made meals from the equivalent of a catering mail-order catalogue. It is easy to dismiss them as ‘tourist-traps’ but it is with these restaurants in mind when we ask ourselves whether our ratio of quality service to price has materialised over the last 12 months.

There is a good deal of trouble to be had in untangling the murky beaurocratic waters at work here, and once you’ve done so the picture does not look at all promising. Restaurants were later given the option of opting out of the minimum wage-increase, the jobs increase failed to materialise yet the tax-cut measure enjoys continued support by a French government desperate to improve disastrously dwindling approval ratings.

The trouble is that the official statistics, proving the tactic to be more successful than initially planned, are openly misleading when compared to the figures issued by non-governmental counterparts. Considering the foundation of French cuisine is traditionally based around locally sourced business practices the tax cut does nothing to bring clear solutions to the difficulties faced by small restaurateurs who continue to provide a quality service. Ultimately it is up to us the customers to decide whether we feel we are getting better value for money in the restaurants we frequent and whether we can provide practical assistance in assuring the longevity of real French cuisine.

A.H

How the cut in VAT put nothing better on your plate or back in your wallet

When the French government slashed VAT for eat-in (sur-place) meals from 19.5% to 5.5% in 2009 they did so with huge amounts of publicity and self-flattery. It was considered as quite a feat; approval had to be granted first from the European Parliament who set all the rates for member states and lobbyists had been campaigning for such a cut since 1992. One year after the implementation of the plan it is worth asking ourselves as customers; how much less are we really paying?

The intentions of the tax cut were to provide employers with a much needed financial windfall. In return for a small drop in prices employers in the sector were to provide a stimulus package to their employees, create more jobs and re-invest in their businesses so they could weather the economic downturn.

The most important of the effects of the tax break is naturally the drop in prices. To the everyday paying customer the tax break was supposed to deliver a higher quality of service in relation to what we paid. A survey by the INSEE, a non-governmental institute, reveals that prices actually only dropped 0.9% in cafés and restaurants in the one year period since the implementation of the tax-cut. When hotels were included, also in the same survey, overall prices showed an increase of 0.1%. Despite this evidence, alongside plenty of anecdotal evidence from the public, the French government continues to place the average price decrease at 2.5%.

In the capital many of the larger Parisian brasserie-style restaurants failed to put down prices at all. They’re easy enough to recognise; they’ll often have multilingual menus and immense dining halls and they’re also the ones more likely to be serving frozen ready-made meals from the equivalent of a catering mail-order catalogue. It is easy to dismiss them as ‘tourist-traps’ but it is with these restaurants in mind when we ask ourselves whether our ratio of quality service to price has materialised over the last 12 months.

There is a good deal of trouble to be had in untangling the murky beaurocratic waters at work here, and once you’ve done so the picture does not look at all promising. Restaurants were later given the option of opting out of the minimum wage-increase, the jobs increase failed to materialise yet the tax-cut measure enjoys continued support by a French government desperate to improve disastrously dwindling approval ratings.

The trouble is that the official statistics, proving the tactic to be more successful than initially planned, are openly misleading when compared to the figures issued by non-governmental counterparts. Considering the foundation of French cuisine is traditionally based around locally sourced business practices the tax cut does nothing to bring clear solutions to the difficulties faced by small restaurateurs who continue to provide a quality service. Ultimately it is up to us the customers to decide whether we feel we are getting better value for money in the restaurants we frequent and whether we can provide practical assistance in assuring the longevity of real French cuisine.

A.H

The strong social appeal of the minimum wage has lost much currency in recent years. Having once been seen as the resort of the adolescent first-time employees or the low-skilled it is now largely a nuisance to both employers and employees either as a glass ceiling or as an unnecessary expense. In the UK and the USA companies in the catering, leisure and cleaning sectors are the most likely to employ workers at or just above the minimum wage. In France, however, working in the catering industry is traditionally seen far more as a worthwhile career decision, ultimately a vocation rather than the final resort of the desperately unemployed. But careers in the restauration business in France are under the same integral threat as are the basic fresh products and local sourcing customs that have traditionally provided the financial backbone to French Cuisine.

« One of the problems here is that everyone working here is a foreigner, » says Jack, an English waiter. « Among the kitchen staff and the waiters we all earn the same minimum-wage pay-packet. The owner and his wife are the managers, they let the employees know they’re lucky to have a job. None of us really know what it is we’re entitled to and we’re afraid to ask. »

Jack’s café-restaurant is in the Latin Quarter and their main source of revenue is the steady stream of tourists who come to visit Notre Dame, the Sorbonne and the place St-Michel. He takes great pride in his work as a waiter and hopes to continue working in the French catering sector in the future.

« I empathise with my employers because all of us working here understand and share the difficulties that are implied in running a busy restaurant but at the same time as wanting to be professional our paycheques are often incomplete. This puts us into a difficult position because we don’t compromise in our dedication to the job when extra hours are asked of us or when we’re given socially difficult split shifts. »

>Olivia, waitress in a café next to the Pompidou Centre agrees with Jack on this.

« They give us split shifts, often it’ll be a four hour shift then a six hour shift with two hours in the middle, but when it’s quiet we’ll be asked to leave earlier and make up the time before our next shift. We don’t get breaks during these shifts as there’s not enough staff to cover and when we eat it has to be done on our own time. This means I physically spend more time in work than I have free time per week but am only paid for 39 hours! »

Olivia has also had problems with her employers paying her the full wage she is owed.

« When I talk to one of the managers about it they tell me to talk to another, when I talk to him I’m told i have to talk to the office about it. When I ring the office they’ll tell me they know nothing about it and I need to talk to my manager about it. It’s exasperating but there’s nothing else I can do. Very few of my friends who work in restaurants in Paris have the good fortune to work in places where they pay you well and expect you to to perform well, we mostly get all of the expectations with none of the rewards. And jobs in good places are hard to find because nobody ever leaves them, they know how lucky they are. Our customers don’t realise that the restauration business in France only recognises May 1st as a jour ferier. the rest of time, Sundays, Bank Holidays and even Christmas day or New Years Eve we’re still working for the same wage than if we were working on an ordinary week-day. »

Jake, who works as a manager in the 11th tells me that he’s often troubled by his employers’ lack of desire to hire competent people, “they prefer hiring people they can anchor to a minimum-wage contract without being fully aware of what they’re signing. With a CDI contract, when the employee walks away from it they get nothing, no social welfare and no pay-off from the employer. We have a guy now who’s basically a commis chef working on his own in the kitchen during busy periods. It’s a nightmare because he’s not even a commis, which is pretty much the lowest chef you can get, but a kitchen assistant who’s been hired to give the other chefs a night off. He’s paid the same as the guy who washes the dishes and it takes twice as long to serve our clients when he works on his own. He’s doing it because he wants the experience and when he walks away from it he can say on his cv he’s been at that position even though he’s never had any of the training.”

The situation for minimum wage workers is just as dead-end as you would expect it, even in a socialist country like France. When the government negotiated a stimulus package with the catering industry in return for slashing the VAT it was negotiated that there would be an pre-tax bonus given to certain valued employees in the sector (calculated as those earning over a specified amount), that the minimum-wage would be raised by €0.06 and that employers would recognise more official holidays and in addition a mutuelle or private health scheme all employees would be entitled to. Nobody interviewed for this article has heard anything about these measures, nor do they expect to. They all tell me exactly the same thing, summed up best by Olivia:

“Nobody could honestly expect anyone who hires most of their staff on the minimum-wage to do anything but the utmost minimum to keep them interested in doing a better job. We work hard here because we take pride in what we do and not because we’re paid to do a good job.”

A.H.

The strong social appeal of the minimum wage has lost much currency in recent years. Having once been seen as the resort of the adolescent first-time employees or the low-skilled it is now largely a nuisance to both employers and employees either as a glass ceiling or as an unnecessary expense. In the UK and the USA companies in the catering, leisure and cleaning sectors are the most likely to employ workers at or just above the minimum wage. In France, however, working in the catering industry is traditionally seen far more as a worthwhile career decision, ultimately a vocation rather than the final resort of the desperately unemployed. But careers in the restauration business in France are under the same integral threat as are the basic fresh products and local sourcing customs that have traditionally provided the financial backbone to French Cuisine.

« One of the problems here is that everyone working here is a foreigner, » says Jack, an English waiter. « Among the kitchen staff and the waiters we all earn the same minimum-wage pay-packet. The owner and his wife are the managers, they let the employees know they’re lucky to have a job. None of us really know what it is we’re entitled to and we’re afraid to ask. »

Jack’s café-restaurant is in the Latin Quarter and their main source of revenue is the steady stream of tourists who come to visit Notre Dame, the Sorbonne and the place St-Michel. He takes great pride in his work as a waiter and hopes to continue working in the French catering sector in the future.

« I empathise with my employers because all of us working here understand and share the difficulties that are implied in running a busy restaurant but at the same time as wanting to be professional our paycheques are often incomplete. This puts us into a difficult position because we don’t compromise in our dedication to the job when extra hours are asked of us or when we’re given socially difficult split shifts. »

>Olivia, waitress in a café next to the Pompidou Centre agrees with Jack on this.

« They give us split shifts, often it’ll be a four hour shift then a six hour shift with two hours in the middle, but when it’s quiet we’ll be asked to leave earlier and make up the time before our next shift. We don’t get breaks during these shifts as there’s not enough staff to cover and when we eat it has to be done on our own time. This means I physically spend more time in work than I have free time per week but am only paid for 39 hours! »

Olivia has also had problems with her employers paying her the full wage she is owed.

« When I talk to one of the managers about it they tell me to talk to another, when I talk to him I’m told i have to talk to the office about it. When I ring the office they’ll tell me they know nothing about it and I need to talk to my manager about it. It’s exasperating but there’s nothing else I can do. Very few of my friends who work in restaurants in Paris have the good fortune to work in places where they pay you well and expect you to to perform well, we mostly get all of the expectations with none of the rewards. And jobs in good places are hard to find because nobody ever leaves them, they know how lucky they are. Our customers don’t realise that the restauration business in France only recognises May 1st as a jour ferier. the rest of time, Sundays, Bank Holidays and even Christmas day or New Years Eve we’re still working for the same wage than if we were working on an ordinary week-day. »

Jake, who works as a manager in the 11th tells me that he’s often troubled by his employers’ lack of desire to hire competent people, “they prefer hiring people they can anchor to a minimum-wage contract without being fully aware of what they’re signing. With a CDI contract, when the employee walks away from it they get nothing, no social welfare and no pay-off from the employer. We have a guy now who’s basically a commis chef working on his own in the kitchen during busy periods. It’s a nightmare because he’s not even a commis, which is pretty much the lowest chef you can get, but a kitchen assistant who’s been hired to give the other chefs a night off. He’s paid the same as the guy who washes the dishes and it takes twice as long to serve our clients when he works on his own. He’s doing it because he wants the experience and when he walks away from it he can say on his cv he’s been at that position even though he’s never had any of the training.”

The situation for minimum wage workers is just as dead-end as you would expect it, even in a socialist country like France. When the government negotiated a stimulus package with the catering industry in return for slashing the VAT it was negotiated that there would be an pre-tax bonus given to certain valued employees in the sector (calculated as those earning over a specified amount), that the minimum-wage would be raised by €0.06 and that employers would recognise more official holidays and in addition a mutuelle or private health scheme all employees would be entitled to. Nobody interviewed for this article has heard anything about these measures, nor do they expect to. They all tell me exactly the same thing, summed up best by Olivia:

“Nobody could honestly expect anyone who hires most of their staff on the minimum-wage to do anything but the utmost minimum to keep them interested in doing a better job. We work hard here because we take pride in what we do and not because we’re paid to do a good job.”

A.H.

To friends and fellow food-lovers, from here and the world over

Having been added to UNESCO’s “Intangible Cultural Heritage” protection list, French cuisine is widely regarded as being at the apex of gastronomic grace and style. What’s more, we feel part of it here: this is a heritage we can order, eat and drink; we can steal time from busy lives to share it with our loved ones.

It is odd to think of French cuisine as being in any danger of disappearing. Naturally we associate the expense of fine cooking as being necessary to the production and service of a high-quality meal! Not with high-sodium, factory-produced ready meals designed to dupe our stomachs and empty our wallets. Yet restaurants producing good, fresh, home-made food from from scratch are steadily disappearing, skilled chefs and waiters replaced with slave-wage automatons, small restaurateurs forced into closing their restaurants.

We should choose restaurants who pay and treat their employees well, who source locally and as bio-organically as possible and who reinvest profits to better the service to their customers.  Before you sit down at a restaurant, ask if their meals are entirely home made and prepared from fresh produce*. Keep in mind, 80% of restaurants use industrial, factory-produced meals.

There is plenty we can do alongside our hosts about the perilous state of French cuisine today. Avoid being duped by what’s served to you on a plate: sign up to vegr.fr now and find out more about what you can do to support [the restoration of] real cuisine in France. This is the country of 260 cheeses and around 27,000 wineries! It’s a global fight to protect a global heritage that belongs to us all. The moment you set foot in this country and carry away with you memories of shared moments over dinner, and when you rekindle those memories by visiting French restaurants at home, that heritage is part of you and belongs to you. Make no mistake about it: this is your fight too.

Alex Hoskins
Subscriber and collaborator, vegr.fr

*Est-ce-que ce plat est cuisiné sur place à base de produits bruts et frais?

Texte en couverture des menus des restaurants Les Philosophes, La chaise au plafond et du Petit fer à cheval à Paris 4

What Les vrais états genéraux de la restauration en France is and what it means to you.

It’s an important part of our history, where there is a tradition of cuisine (even if it’s bad!). Paradoxically the desire to eat out seems to have been weakened in recent times.*

There are lots of us expatriates in France at the moment. There ought to be well over 50,000 of us in this country, and that’s just the anglophones. We love, for the most part, the French and the French language, and again for the most part, their defiantly anti-authoritarian ways which can seem to be a refreshing reversal of what we’re used to at home. Living here introduces us to the hour or two long coffee, booksellers who, seemingly without exception, will openly chain-smoke in their shops, the boulangerie and other small institutions, the Haussmanian boulevard and the bank holiday five-day weekend. They’ve got one of the toughest and most elaborate bureaucratic systems in the world and produced a dazzling array of the continent’s most influential writers and thinkers. But all this time us expats have played an important role in French society. We’re part of a small secret society existing through the ages, recognising each other through slight linguistic tropes, the cover of a book bought from one of the excellent English language bookshops. And the ex-patriates are only the ones who finally made it back or ended up staying, after all, France attracted just over 74.2 million tourists in 2009 and Paris is widely accepted as being the most-visited city in the world.

But there is now a major crisis in French cuisine that has been going on for some time. For the unwary customer frozen factory produced foods are increasingly being served in restaurants throughout the country. Waiters, barmen and kitchen staff, instead of being trained professionals in their chosen fields, are being progressively replaced with wage-slave automatons. The list of abuse is endless; social and fiscal fraud, complete lack of food traceability. It’s a dispiriting state of affairs.

The trouble is that getting to information couched in bureau-political doublespeak is not only disconcerting but deliberately intended to lead us down the garden path. This is where vegr.fr comes in.

The articles on this website are intended to keep you informed of what is happening in the world of restauranteering in France and of what the catering sector in France really thinks as it happens. We intend to support and encourage to the fullest extent possible an openly democratic debate of what ends up on our plates, to simply lay out for the restaurant-loving public exactly what decisions are taken behind closed doors to determine the future of our favourite eateries.

This is how you can get involved:

• Sign up to vegr.fr and get others to so as well
• Help us to expand our English language section by offering to translate or contribute an article
• Tell others about us on your blog, your website or your facebook page
• Help us maintain our independence by making a donation and becoming a subscriber

It is all the more important that we as expatriates and visitors to this country we love directly protect the culture and continue to maintain the core values of French cuisine that has so much contributed to the bettering of our own quality of life.

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‘La table fait partie de notre histoire, en France, … où la cuisine et une tradition (même la mauvaise!) … Mais paradoxalement, l’envie d’aller au restaurant semble avoir failbli depuis quelque temps.’ Macha Meril, Souvenirs Gratinés d’une Restauratrice. Les Petites Vagues Editions.

Before you can see République de la Malbouffe in movie theaters next year, have you heard of the Codex alimentarius?

« Who controls food, controls the world. » explains Rima E Laibow.

Ne pensez pas que cela ne concerne que ceux qui mangent aux USA.

Le site de Rima E Laibow http://www.healthfreedomusa.org/

L’Ordre Moisi du Codex Alimentarius

envoyé par NosLibertes. – L’info internationale vidéo.

Why oh why is it that in the traditional land of the superchef, a nation of 246 cheeses, the undisputed wine-cradle of the world, the land of haute-couture, perfume, a home to 20 million cows and Carla Bruni, why is it that France converts 95.5% of its milk to UHT?

Why has it become almost impossible to get a traditional café-au-lait in a café that doesn’t taste of white nothing with a trace of cooked plastic? I used to ask before ordering if the establishement used fresh milk. I have now given up; the reaction went from « of course, we keep it in the fridge » to « I don’t know (and don’t care) » or a puzzled scrutany of the TetraPack for guidance.

I thought I might find an explanation on Wikipedia but only got more depressed. It turns out that France is in third place for UHT consumption close behind Belgium (96.7%) – no, this is no joke – and Spain (at 95.7% you might think that heat might be an issue in Spain but Greece is way down the list with only 0.9%…).

So it must be down to Starbucks spreading their evil ways? Not even; UHT milk is almost unknown in the US. It looks more like a case of France dumbing down Starbucks than the reverse.

As usual Mark Twain got pretty close to the truth « I can speak French but I cannot understand it. »

Anton Parker-Grubb