MASTER RESTORER TITLE

The independent restaurant owner who claims the title commits himself to respecting a set of specifications of more than 30 criteria: home cooking, raw and seasonal products mostly fresh, quality of service and reception, quality of the dishes, hygiene...

After evaluation and control, the State can issue the title for a period of 4 years renewable.

The Ricochet was validated at the end of 2022, this title corresponds to the values of the restaurant and the hotel which wishes to commit itself to bring a quality service to its customers.

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CULINARY COLLEGE OF FRANCE

The Culinary College of France is an association under the law of 1901 founded in 2011 on the initiative of fifteen great chefs such as Alain Ducasse, Joël Robuchon, Thierry Marx, Yannick Alléno, Régis Marcon and Alain Dutournier. The association wishes to represent, promote and transmit the identity of French cuisine. This association launched the "Quality Restaurant" designation on April 8, 2013, based on defined criteria to inform the consumer about the type of cuisine practiced. These criteria include the transparency of home-made, hospitality and sharing as well as the quality/price ratio.

Alain Ducasse says: "Of the 150,000 French restaurants, three-quarters of them only use industrial products. The others struggle to cook fresh products. It is to them that we are addressing ourselves. In April 2020, the Collège Culinaire de France distinguished 1,800 quality restaurants and 900 quality artisan producers.

Le Ricochet has just been distinguished in February 2023 by this association and joins the closed club of restaurateurs who are committed to quality cuisine.

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