MAITRE RESTAURATEUR
The title of
A state
DISTINCTION
This label, recognized by the State, guarantees craftsmanship and professional service in a charming setting. It values establishments meeting demanding criteria in terms of values, hygiene and seasonality of products and quality of food served in an ethical concern of local cuisine. Earning this title, as Marion and Jean-Baptiste did for the Auberge du Barrez, is a recognition of the work and passion of restaurateurs to offer an authentic and gourmet experience to their customers. But also to show their commitment to sustainable cuisine by focusing on the use of local, regional products and thus enhancing the short circuit and sustainability.
LABEL AWARD:
Getting this title is not an easy task! The process of obtaining the title involves a rigorous review by an auditor mystery shopper, where every aspect of the kitchen and service is scrutinized and this begins even before coming to the restaurant during the booking process in order to ensure the full customer experience. Restaurateurs must demonstrate their know-how, creativity and passion gastronomy, while respecting strict standards described in a more than complete specification But they must also stick to it during the 4 years of this official distinction, awarded by the State, because at any time a control assessment is necessarily possible. This not only values the restaurant’s daily work, but also its commitment to authentic and responsible cuisine. By choosing a Master Restaurateur, customers ensure to live a unique culinary experience, reflection of a true art de vivre while valuing the short circuit.