{"id":4294,"date":"2025-12-25T12:00:16","date_gmt":"2025-12-25T11:00:16","guid":{"rendered":"https:\/\/www.aubonheurdespapilles.bzh\/?p=4294"},"modified":"2025-12-25T12:00:53","modified_gmt":"2025-12-25T11:00:53","slug":"4294","status":"publish","type":"post","link":"https:\/\/www.aubonheurdespapilles.bzh\/?p=4294","title":{"rendered":""},"content":{"rendered":"

\"\"La mention \u201cfait maison\u201d \u00e9volue en France pour \u00eatre plus simple \u00e0 utiliser. Chez \u00ab Au bonheur des papilles \u00bb nous avons fait un autre choix : aller plus loin que le minimum r\u00e9glementaire. Ici, l\u2019essentiel de la carte est cuisin\u00e9 sur place \u00e0 partir de produits bruts et prioritairement locaux, avec une attention particuli\u00e8re \u00e0 la saison et \u00e0 la qualit\u00e9 des approvisionnements. Une cuisine sinc\u00e8re, lisible\u2026 et surtout d\u00e9licieuse.<\/p>\n

\u201cFait maison\u201d : un d\u00e9cret d\u2019assouplissement en pr\u00e9paration\u2026 et pourquoi \u00ab Au bonheur des papilles \u00bb reste (tr\u00e8s) au-dessus du lot.<\/h2>\n

Depuis la cl\u00f4ture des Assises de la restauration (11 d\u00e9cembre 2025), le gouvernement a annonc\u00e9 la pr\u00e9paration d\u2019un d\u00e9cret visant \u00e0 faciliter l\u2019usage de la mention et du logo \u00ab fait maison \u00bb (la casserole surmont\u00e9e d\u2019un toit). L\u2019objectif affich\u00e9 : que davantage de restaurateurs puissent s\u2019en saisir, car beaucoup la jugent aujourd\u2019hui trop complexe.<\/p>\n

Mais attention : \u201cfait maison\u201d n\u2019a jamais voulu dire \u201ctout est fait de A \u00e0 Z\u201d. Et avec la r\u00e9forme annonc\u00e9e, l\u2019enjeu pour les clients devient encore plus clair : comprendre ce que recouvre vraiment la mention\u2026 et reconna\u00eetre les maisons qui vont plus loin.<\/p>\n

Ce que signifie \u201cfait maison\u201d aujourd\u2019hui (r\u00e8gles en vigueur \u00e0 ce jour)<\/h2>\n

Actuellement, un plat peut \u00eatre indiqu\u00e9 \u00ab fait maison \u00bb s\u2019il est :<\/strong><\/p>\n

    \n
  • cuisin\u00e9 ou transform\u00e9 sur place, dans les locaux de l\u2019\u00e9tablissement (avec des exceptions pour traiteurs\/ambulants),<\/li>\n
  • \u00e0 partir de produits bruts, re\u00e7us crus et non assembl\u00e9s, avec une liste d\u2019ingr\u00e9dients \u201cpr\u00e9fabriqu\u00e9s\u201d autoris\u00e9s (pain, fromages, p\u00e2tes\/c\u00e9r\u00e9ales, charcuteries sauf p\u00e2t\u00e9s\/terrines, etc.).<\/li>\n<\/ul>\n

    Il n\u2019y a pas de certification pr\u00e9alable :<\/strong> c\u2019est une d\u00e9claration du restaurateur, contr\u00f4lable ensuite (DGCCRF) \u2014 avec un risque de sanction en cas d\u2019affichage trompeur.<\/p>\n

    Ce que le d\u00e9cret \u201cen cours\u201d changerait (annonces de d\u00e9cembre 2025)<\/h2>\n

    Selon les informations communiqu\u00e9es lors des Assises et reprises par plusieurs m\u00e9dias, le d\u00e9cret en pr\u00e9paration viserait surtout \u00e0 \u00e9largir la liste des produits autoris\u00e9s dans un plat pouvant afficher \u201cfait maison\u201d, en y int\u00e9grant notamment :<\/p>\n

      \n
    • des ovoproduits (ex. \u0153ufs en bouteille),<\/li>\n
    • des l\u00e9gumes blanchis,<\/li>\n
    • de la cr\u00e8me v\u00e9g\u00e9tale,<\/li>\n
    • de la chair de crabe, etc.<\/li>\n<\/ul>\n

      Le minist\u00e8re parle d\u2019un \u201ctoilettage\u201d, d\u2019une modernisation pour coller aux pratiques de cuisines professionnelles, sans \u201cbaisser l\u2019exigence\u201d selon le cabinet du ministre.<\/p>\n

      Pourquoi \u00ab Au bonheur des Papilles \u00bb est plus exigeant que la norme \u201cfait maison\u201d<\/h2>\n

      Chez \u00ab Au bonheur des Papilles \u00bb, la d\u00e9marche ne se limite pas \u00e0 \u201ccocher une case\u201d r\u00e9glementaire : elle s\u2019appuie sur une philosophie de cuisine plus qualitative que le minimum requis.<\/p>\n

      Ce que cela veut dire concr\u00e8tement :<\/strong><\/p>\n

        \n
      • Pr\u00e9parations r\u00e9alis\u00e9es sur place : fonds, sauces, jus, desserts, p\u00e2tes \u00e0 tartes, marinades\u2026<\/li>\n
      • Produits bruts privil\u00e9gi\u00e9s (et pas seulement \u201cautoris\u00e9s\u201d) : \u0153ufs coquille, l\u00e9gumes frais, viandes\/poissons travaill\u00e9s en cuisine, d\u00e9coupe\/taillage maison quand c\u2019est pertinent.<\/li>\n
      • Saisonnalit\u00e9 assum\u00e9e : une carte qui bouge, parce que le produit dicte la cuisine.<\/li>\n
      • Tra\u00e7abilit\u00e9 et origine mises en avant : producteurs locaux, p\u00eacheries\/\u00e9levages identifi\u00e9s, labels quand ils ont du sens.<\/li>\n
      • Pas d\u2019ultra-transform\u00e9 : pas d\u2019aides culinaires industrielles, et une vigilance sur les additifs.<\/li>\n<\/ul>\n

        M\u00eame si la r\u00e9glementation \u00e9volue, l\u2019exigence de \u00ab Au bonheur des Papilles \u00bb reste la m\u00eame : le go\u00fbt, la fra\u00eecheur, et la ma\u00eetrise du geste.<\/strong><\/p>\n

        \u00c0 savoir :<\/strong><\/p>\n

        En parall\u00e8le, les organisations professionnelles \u00e9voquent aussi une r\u00e9forme du titre \u201cMa\u00eetre-restaurateur\u201d<\/strong>. Ce titre est une distinction d\u2019excellence qui va bien au-del\u00e0 des exigences minimales de la mention fait maison. Il reconna\u00eet un engagement global pour la qualit\u00e9, tant dans la cuisine que dans l\u2019accueil et le professionnalisme.<\/p>\n

        Dans un contexte o\u00f9 la r\u00e9glementation fait maison est en train d\u2019\u00eatre assouplie, le titre devient un v\u00e9ritable signal de confiance pour les clients, d\u00e9montrant un savoir-faire authentique et une d\u00e9marche coh\u00e9rente de restauration artisanale fran\u00e7aise.<\/p>\n

        Un titre de Ma\u00eetre-restaurateur auquel \u00ab Au bonheur des papilles \u00bb pourrait pr\u00e9tendre.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,39],"tags":[],"class_list":["post-4294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bouillon-a-guingamp","category-restaurant-ouvert"],"yoast_head":"\n- Au bonheur des papilles<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aubonheurdespapilles.bzh\/?p=4294\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"- Au bonheur des 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