1.
Professionalism
Members of the association must be qualified professional
cooks and have practised as a cook for at least 3
years, or have at least 5 years professional experience
and be professionally recognised by their peers and
the relevant administrative bodies. Membership is
subject to approval by a Board of Connoisseurs.
Elected cooks are provided with a sign representing
the Association.
2.
Reception
Each establishment shall provide a personal welcome
which should reflect professional savoir-faire, within
Périgord's tradition of hospitality.
3.
Produce and ingredients
All food is to be prepared from good-quality produce
and should take account of recent technical developments.
All dishes are to have been prepared by the establishment.
4.
Menus and fixed price meals
These should be revised at least once a year in accordance
with the seasons and changing tastes.
5.
Wines and produce
Each establishment is to promote Bergerac wines and
Périgordian gastronomical products and local
agricultural produce.
6.
Hygiene
Rules of hygiene are to be strictly observed, both
as regards the premises and the preparation of dishes
(in accordance with food and health (Veterinary Department)
regulations).
7.
Children
Particular attention is to be paid to children in
order to educate their tastes.
8.
Honesty
Members undertake to serve customers all the dishes
displayed on their menus. All appellations and information
related to the origin of produce are to be authentic.
9.
Clear, straightforward information
They also undertake to guarantee the quality and origin
of produce and the appellations offered.
10.
And more Périgord!
Members subscribing to this charter will give preference
to local specialities and, through the décor,
flowers, etc. used in their establishments, create
an atmosphere that reflects the image of Périgord.
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