Recommendations to the restaurants

The Institute Paul Bocuse formed the ten recommendations to the restaurants following the French PNNS guidelines.

1 – Favour cooking methods such as steam, oven, or grill.
2 – Offer dishes in 2 sizes .
3 – I offer at least one starter with salads (raw vegetables and/or fruit).
4 – I offer at least one dish with fish or vegetal proteins.
5 – I offer vegetables and starchy food as accompaniment of all the dishes.
6 – I offer at least one dessert with fresh fruit.
7 – As appetisers, I offer olives, dry fruit, raw vegetables instead of peanuts and salty biscuits.
8 – I offer seasoning for salads which are made with low-fat cottage cheese, lemon juice and herbs.
9 – I offer whole bread.
10 – I offer automatically tap water to my clients.

Criteria to respect in order to be part of the FOOD restaurants’ network

Following the creation of the FOOD recommendations for restaurants, a network of restaurants respecting a certain number of recommendations was created.

In France, restaurants have to apply 6 out of the 12 recommendations in order to be part of the FOOD restaurants network.