On this basis, the Committee recognized that: “The gastronomic meal of the French plays an active social role within its community and is transmitted from generation to generation as part of its identity.” A similar procedure was followed in respect of the “baguette”. The UNESCO also recognized in 2022 the Artisanal know-how and culture of baguette bread (No. 01883) for inscription on the Representative List of the Intangible Cultural Heritage of Humanity. These were the official approaches followed by the French government assisted by French actors (chefs, restaurants, tourism sector, bakers, etc.). However, this cannot be considered as enough. Gastronomy will in practice be protected through promotion of the main actors (the restaurants) and protection of their promotional activities. I. DEVELOPMENT OF LABELS AND GUIDES TO PROMOTE GASTRONOMY Gastronomy can be promoted via different tools to advise customers in their food experience: labels are often used nowadays (A) but traditionally food critics and guides offer relevant insights to customers (B). A. Labels We can find in France some official labels such as for example the “fait maison” label according to which the restaurants certify they exclusively use fresh products cooked in their own kitchen: This “homemade” label highlights the expertise of the cooking profession and informs consumers that the dish they are going to eat was prepared on site, using raw products. The raw product is then defined as “a raw food product which does not contain, in particular, during its packaging or the process used for its preservation, any combination with other products except salt”. To use this label, restaurants have to comply strictly with provisions set out at Articles L.122-19 to L.122-20 and D.122-1 to D.122-3 of the consumer code. 135 LEGAL PROTECTION OF GASTRONOMY IN FRANCE
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