Guide
Home-made
What is the “fait maison” label?
The “fait maison” (home-made) label is a regulated mention used to recognise dishes cooked or processed on site from raw produce. It tells consumers that the dishes they are eating were prepared on the premises, without industrial or ready-made products.
What are the criteria for the “fait maison” label?
For a dish to qualify as “fait maison”, it must meet the following criteria:
Raw produce: dishes must be prepared from raw, unprocessed ingredients.
Exceptions: certain products such as charcuterie, cheese, pasta, and so on.Prepared on site: preparation and cooking must take place at the point of sale.
No industrial products: dishes must not contain industrial or ready-made products, apart from certain traditional kitchen staples (bread, butter, and the like).
Who can use the “fait maison” label?
Professionals
- Examples: traditional restaurants, fast food, caterers, food trucks, and so on.
Private individuals
- Anyone wishing to sell home-made products must meet the same criteria as professionals.
Specific conditions for professionals and private individuals
For professionals:
- Display: the “fait maison” logo or mention must be clearly displayed on menus or next to the dishes concerned.
- Inspections: professionals may be inspected to verify that their dishes meet the label's criteria.
For private individuals:
- Meeting the criteria: private individuals must prepare dishes from raw produce, on site.
- Informing consumers: they must clearly inform consumers that the products are home-made, following the same display rules as professionals.
Sources
French government pages, in French.