FRANCE-GASTRONOMY-RESTAURANT-CONSUMER-DISTRIBUTION

TO GO WITH AFP STORY BY BEATRICE LE BOHEC A chef serves a dish prepared with fresh ingredients in a French restaurant in Angers, western France, on July 17, 2014. Its elaborate culinary tradition may be on UNESCO's cultural heritage list, but France is still having to pull out the stops to help foodies distinguish homemade dishes from industrial fare in restaurants. In a country where the mere publication of food guides triggers full-blown media storms, authorities this week launched a "homemade" ("fait maison") label for French eateries following complaints that these were increasingly passing off boil-in-a-bag or microwaved ready meals as restaurant-quality fare. AFP PHOTO / JEAN-SEBASTIEN EVRARD (Photo credit should read JEAN-SEBASTIEN EVRARD/AFP via Getty Images)