Chef Xavier Isabal at his restaurant, Ithurria, in Aïnhoa | © Laurent Teisseire
Josy and Valérie Bandecchi at Restaurant Josy-Jo in Cagnes-sur-Mer | © Laurent Teisseire
Nancy Bourguignon at Du Côté des Olivades in Maussane-les-Alpilles | © Laurent Teisseire
Richard Bagnol, L'Oulo in Mazan | © Laurent Teisseire
Established in 2007, the title of "Maître Restaurateur" is a recognition given to the top professionals in traditional restaurants, highlighting both their expertise and their commitment to the highest of standards. It is a real label of quality, the only one issued by the French government in the restaurant industry.
The "Maître Restaurateur" label guarantees high-quality cuisine, made to order with pure, mostly local ingredients and well-executed by a team of culinary professionals. To date, 2,500 restaurants across France have achieved this honor.
Dishes offered must be diverse and at least one starter, main dish or dessert has to be offered daily. To obtain the title of Maître-Restaurateur, the food must be prepared on the premises (no pre-packaged meals) by a properly accredited chef, using fresh products. The décor and service in the restaurant must meet certain standards, as well, of course, as the safety and hygiene protocols.
Maître-Restaurateurs may be identified by the official plaque on their entryway or by using the label in the official communications. There is at least one Maître-Restaurateur in every départment in metropolitan France, and you can search online for restaurants near your destination.