The quality charter of Logis hotel restaurants unites the members of its network around the same passion for their profession as “restaurant-hotelier”. The Federation Inteationale des Logis (FIL) is approved by the Ministry of Tourism to deliver the Qualité Tourisme mark to establishments that meet the required criteria.

To know more : www.logishotels.com


A “cuisinerie” is an establishment which is run by a cook who masters the professional techniques of traditional cooking. Dishes (starter, main dishes and desserts) are entirely prepared on site using local products from the region.

The kitchen staff of a “cuisinerie” must be able to explain the preparation of the dish, from the choice of ingredients to the preparation of plates and to present if necessary the elements guaranteeing the transparency of the process.

A “cuisinerie” displays the provenance of its products and highlights the producers with whom it works.

The term “cuisinerie” was created in 1999 by an association of restaurateurs committed to a Quality approach to service certification. Currently the Cuisineries are grouped within an association. These restaurateurs are the guarantors of the traditional regional cuisine that makes up our French culinary heritage. The Cuisineries are also promoters of local fair trade, using the vast majority of fresh, seasonal products from the local producers they have selected. These products, beyond traditional regional dishes, are always the basis of new recipes which are the translation of a mastery of professional techniques associated with the innovation and creativity of the chef.

To know more : www.cuisineries-gourmandes.com

Maître restaurateur

The title of Master Restorer, awarded by the prefecture of the department, recognizes the excellence of the best professionals in traditional catering, by valuing their skills as well as their commitment to quality.

To know more : www.maitresrestaurateurs.com