An interesting story explaining that restaurants will have to indicate if their dishes are not made in situ. I’d like that in the UK.
I think there might be a few wrinkles to iron out if a dish is mostly prepared and cooked on the premises.
Full story in La Dépêche du Midi. Sorry, I know at my age I should be able to post a link.
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This sets the scene, but has been in the news this week.
Yes, I’ve been reading/hearing a bit about this… here are a couple of links…