Ducasse leads new quality label for restaurants

If you think the cute French restaurant in a busy tourist area with a menu the size of a small novel is doing well by pumping out fast ‘traditional’ food, then think again. Odds are the ‘chef’ in that kitchen simply re-heated a frozen meal and is charging you a princely sum for the privilege. It’s a worrying trend among (bad) French restaurants, particularly here on the Côte d’Azur. But there’s hope - the country’s prized chefs are now leading a campaign to create a new quality seal of approval for customers.Read more