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Not a bad idea, actually…….but all things evolve
FRENCH SENATOR, STOP FOREIGN RESTAURANTS ‘DOCTORATE’ OUR TRADITIONAL DISHES
Publisher Center | July 26, 2022 | World Cuisine | <Broken link removed>A French senator is presenting a proposal to preserve the country’s best regional cuisine, “like literature, music or art,” and prevent restaurants or catering companies from dwelling on recipes beyond recognition for financial gain.
Conservative Senator Alexandra Borchio-Fontimp of the Republican Party of Alpes-Maritimes is teaming up with a group of intellectual property lawyers and chefs to propose new culinary creations to promote “French cuisine” alongside traditional recipes. Art”.
France’s gastronomic dish has already been named a Unesco world heritage treasure, and the country has a brutal naming system for wine and cheese. However, individual recipes are not protected by any French law.
However, keepers of traditional French dishes see red when green beans are added to Salade niçoise, the famous Riviera dish served with hard-boiled eggs, anchovies, and olives – what locals see as illegitimate inclusions.
Flamiche, a leek pie from Picardy, is miserable when topped with camembert when only the cream is enough—and yuzu goes feathery when Normandy’s centuries-old cooked rice buds are mixed with teurgoule served with a scone.
‘YOU CALL YOUR SALAD SOMETHING ELSE!’
“French gastronomy plays an important role in our country’s international standing,” Borchio-Fontimp said in a message to the culture minister calling for action last month.“In fact, culinary recipes show French diversity and richness and should be protected just like artistic or musical creations.”
“However, existing legal texts do not seem to frame the preservation of recipes in an adequate and appropriate system.”
This has left “traditional recipes open to tampering” and new culinary creations copied by “unscrupulous competitors”.
“Some restaurateurs and food industry groups are taking advantage of the popularity of dishes like salade niçoise to get around the (traditional) recipe,” Le Figaro said. “Is it because some materials are too expensive?” she asked. “In which case you call your salad something else!”
“In any case, it’s a disgrace to all restaurateurs who make an effort to tinker with the ingredients of these dishes to make money, respecting the region and the cuisine. “Our departments, France, are made up of many local identities that need to be preserved.”
THE ‘OFFICIAL REGISTRY’ OF PROTECTED RECIPES
He teamed up with two associations – Toqualoi and the Cuisine niçoise collective – to call for action.They propose to create an “official register” of protected recipes. “A restaurant operator must respect their historic content in order to have the right to put them on your menu,” said Thimothée Fringans-Ozanne, a Lyon-based lawyer and Toqualoi president.
As for new culinary creations with his own “unique signature”, Borchio-Fontimp said they can be protected through a “classic intellectual property rights” system that protects against counterfeiting.
He added that the next step is to propose “a clear, precise and efficient legal framework” and then draft a law that will help promote the French culinary arts, adding that the idea has received widespread political support.
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