quality of their employees work. Chefs may also suffer as a result of comments published by food critics. In such cases, civil liability or defamation law may be the legal remedies available to them to defend themselves. In this study, we will not address these legal issues, which fall outside the scope of Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024. Furthermore, the economic value of gastronomy is now beyond doubt, as demonstrated by the various directories published by food critics, including the famous “Guide Michelin” published annually6 and the importance of their analysis, as we have just mentioned. Gastronomy is part of the complete life cycle of food products. It is not possible to create a successful recipe with poor-quality agricultural products. The quality of agricultural products is fundamental, highlighting the clear link between agricultural products with a designation of origin and quality (I.) and gastronomy. The aforementioned EU Regulation 2024/1143 of 11 April 2024 concerns geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional indications for agricultural products. It entered into force on 13 May 20247. The new regulation improves the existing geographical indication (GI) system, thereby safeguarding the quality of food products produced under GI while taking into account sustainability objectives8 (II.). These new rules have certain consequences for gastronomy (III). I. SIGNS OF ORIGIN AND QUALITY IN FRANCE AND THEIR IMPORTANCE IN THE FOOD SECTOR In France, the first legal texts relating to official signs of quality and origin (SIQO) date back more than a century. The French approach to promoting wine and agricultural products led to the creation of PDO, PGI and TSG in European Union law. It all began with the law of 1 August 1905, which created administrative appellations. Then, the law of 6 May 1919 allowed for simple and judicial 6 Created in 1900, but it was not until 1920 that restaurants and hotels appeared, accompanied by a specific classification system. In 1926, the first “good table” star was awarded, followed by the second and third stars in 1931. In 1933, with the creation of the role of inspector, the MICHELIN Guide began to specialise in the hotel and restaurant sector. 7 With the exception of a few provisions relating to the registration procedure and controls. 8 EU Regulation 2024/1143, Recital 23. 368 CHRISTINE LEBEL
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