The restaurants and food shops mentioned in this guide are committed to cooking and preparing food mainly in homemade according to the criteria defined in the Consumer Law of 17 May 2014 and the decree of 11 July 2014 amended on 7 May 2015.

The Culinary College of France is a reference institution in French gastronomic culture, whose mission is to represent, promote and transmit artisanal culinary heritage through diversity, tradition and innovation. It encourages the exploration of all the culinary cultures of the world.

The title of Maître Restaurateur guarantees that the entire menu is homemade from raw products and purchased mainly fresh. The title of Maître Restaurateur is the only one issued by the State for French catering.

Over 150 restaurants Tables 13 spread across Bouches-du-Rhône, are committed to practicing cuisine inspired by Provence, Camargue and the Mediterranean, made on site, promoting fresh, seasonal and local products.

Touraine Gourmande is an association of Chefs and Professional Restaurateurs with a big heart who put their culinary know-how at the service of solidarity actions that work in the field of health while promoting the territory, local products and homemade products.

Created in 1900 by the brothers André and Edouard Michelin, the very influential MICHELIN guide values restaurants that are committed to cooking and preparing mostly homemade food. The Bib Gourmand rewards the best quality-price ratios, the plate quality cuisine, and the 1 to 3 stars, excellent cuisine, exceptional cuisine or unique cuisine.

Gault&Millau is a French gastronomic guide founded in 1972 by Henri Gault and Christian Millau, two French journalists and columnists who became food critics. Very influential, he evaluates restaurants, hotels, guest houses, etc., with ratings of 1 to 5 toques, and reviews.

The association of Disciples of Escoffier aims to transmit to new generations of cooks and catering trades respect for gastronomic culture and the product, in a humanist spirit.

Slow Food is an international movement whose main objective is to make citizens aware of eco-gastronomy and alternative consumption.

The label Committed restaurant makes it possible to highlight the eco-responsible practices of restaurateurs and offers them support towards a sustainable consumption approach. It is free, participatory and scalable. The Committed Commerce label helps to support a region, its traders, producers and consumers, towards a sustainable consumption approach. This label makes it possible to identify registered traders from a perspective of ecological and economic responsibility.

Created in 1977, theNational Academy of Cuisine is built on a network of professionals in the regions (chefs, artisans, teachers, trainers, enthusiasts, etc.) and internationally to promote gastronomy and support the teaching of culinary, culinary or service professions.

Tourism Quality™ is a mark awarded to tourism professionals for the quality of their welcome. Their services are regularly subject to unannounced and independent monitoring.

The association Relais & Chateaux, created in 1954, brings together more than 580 luxury hotels, charming hotels and independent gourmet restaurants all over the world, all driven by the passion for their profession and committed to the authenticity of the relationships they establish with their customers.

Qualichef label : the artisan charcutier and caterer undertakes to respect and implement rigorous specifications, guaranteeing the manufacture of 80% of fresh charcuterie products sold in stores, and in particular essentials such as cooked ham, raw or cooked sausages, pâté en croute, country pâté, galantines and ballottines, head pâté or head cheese, pork rillettes, blood pudding, foie gras...

The brand Vineyards & Discoveries obtained in May 2013 by the Pays d'Aix, focuses on reception, availability and advice. The members of this brand are true local ambassadors who offer you an experience based on wine, gastronomy and culture in any season.

Ecocert supports numerous actors in the deployment and promotion of sustainable practices through certification, advice and training. Committed to organic farming since its inception, Ecocert has extended its action to numerous sectors.

THE Organic farming is a method of cultivation aimed at establishing an environmentally friendly and sustainable production system, in order to contribute to the preservation of soil life, water quality and heritage for future generations.

The Label Tables & Inns in France Its mission is to promote the expertise of independent professionals working in a restaurant, hotel-restaurant or traditional hotel, and to promote local hospitality and gastronomy.

The union Independent winegrower brings together men and women who cultivate their vines while respecting their land. They make their wine in their cellar and sell it by sharing their passion. They are the precursors of the very concept of short circuits.

Agri Confiance is an organization of farmers who pool their means of producing, processing and marketing their agricultural products from several sectors.

Welcome to the farm is a French trademark of the Chambers of Agriculture. It is the first national network of farm producers and tourist reception on farms by French farmers.

The label Living Heritage Company (EPV) rewards French excellence. It offers better visibility to crafts, industry and gastronomy using rare, advanced or traditional know-how.

Demeter is an international certification brand founded in 1932 for products derived from biodynamic agriculture. It brings together 1000 members in France and more than 8,000 in the world.

The certification High Environmental Value (HVE) ensures that the agricultural practices used on a farm preserve the natural ecosystem and reduce pressure on the environment.

La 100% homemade Viennoiseries Charter guarantees consumers the 100% artisanal manufacture of their pastries, the use of quality raw materials and compliance with the hygiene rules in force.

Terra Vitis is a network of several hundred winemakers from all French wine regions, who share the same love for a generous land worked with respect.

From Dijon to Marseille, 3 regions are joining forces to launch a tourist destination dedicated to gastronomy, to the discovery of wines and local products: the Valley of Gastronomy - France®.

Created and implemented by Inter Rhône, the quality of reception charter at the cellar Rhone Valley, Terroirs d'Accueil promotes the values of sharing and conviviality of the vineyards of Rhone.

The National Confederation of French Bakery and Pastry has written a quality charter attesting to the manufacture of its breads, pastries, pastries and bakery catering. This charter has become a brand: Baker from France.

Tourism and disability is an association that aims to develop, with its institutional partners and tourism professionals, a quality of welcome allowing all people with disabilities to benefit from holidays and leisure independently.

Logis de France is the first independent hotel chain in Europe. This label brings together more than 3,000 hotel-restaurants around a concept of quality of welcome, authenticity and discovery of the region.

Home Bicycle is a national brand that guarantees quality welcome and services along the routes for roaming cyclists (warm welcome, dedicated services, proximity).

La Loire by bike is a 900 km long cycle tourism route that connects Cuffy (near Nevers) to Saint-Brevin-les-Pins (Loire-Atlantique).