Law and Gastronomy in light of Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as on traditional specialities guaranteed and optional quality terms for agricultural products Christine Lebel1 I. Signs of origin and quality in France and their importance in the food sector. – II. The objectives of Regulation (EU) 2024/1143. – III. The impact of the EU regulation in the field of gastronomy. The connection between law and gastronomy may not be immediately obvious. However, law has a place at the banquet table, particularly through the ingredients used by chefs to create their culinary recipes. These are made with high-quality agricultural and wine products, because there can be no good dishes without good ingredients. For this reason, gastronomy is well-suited for geographical indications. Regulation (EU) 2024/1143 of the European Parliament and the Council of 11 April 2024 amended the legal framework for GIs, impacting gastronomy, particularly by incorporating sustainability criteria into GI specifications. Keywords: Gastronomy, Signs of quality and origin, Geographical Indication, Sustainable food system, Sustainable practices. The term ‘gastronomy’ is relatively recent, having been defined for the first time by Jean Anthelme Brillat-Savarin, a lawyer2, in his famous work ‘The Physiology of Taste’3, in December 1825. The full title is Physiologie DOI 10.60559/gl19 1 Maître de conférences HDR en Droit privé. Responsable Axe 2 CRJFC (Nouvelles entreprises, nouveaux patrimoines), UR 3225 UFR SJEPG, Université Marie et Louis Pasteur (UMLP). Vice-Présidente de l’Association Française de Droit Rural. Expert de la Délégation Française à l’OIV. 2 Initially a lawyer, then a magistrate at the Court of Cassation until his death in 1826. 3 The full title of this work is “Physiology of Taste, or Meditations on Transcendent Gastronomy; a theoretical,
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