About Euro-Toques - Euro-Toques International

History

November 26, 1986: Official recognition of the existence of Euro-Toques by Jacques Delors, President of the Commission of the European Communities.

Pierre Romeyer, the founding president of gastronomy, is elected for three years and quickly builds up the structures of the new Association:

Headquarters in Brussels
Representatives in the twelve EEC countries
Renowned partners.

Over the following three years, growth will multiply. A code of ethics will be created, a Management body will circulate between the member countries: the Euro-Toques magazine and, in particular, the doors of the European Commission, on which part of the legislation had drafted Agribusiness, open to Euro-Toques and allows them to have an expert seat in the Ministry of Commerce.

At the end of this first term, the European Community of Craftsmen can finally claim to be heard by the higher European authorities.

1989: Election of France as President of Euro-Toques for a four year Term. Mr. Paul Bocuse, founding member of France, becomes President.

1992: 2,500 chefs join Euro-Toques

The Euro-Toques Commitment CODE OF HONOUR

Each and every Euro-Toques Chef undertakes to adhere to the following code of honor:

Article 1:  Euro-Toques International is a European association of Chefs that represents its Euro-Toques members in all European countries.
Article 2:  Euro-Toques stands for unprejudiced respect for the different traditions of the countries and regions of an enlarged Europe.
Article 3:  Euro-Toques Chefs maintain good relationships and camaraderie with each other and give consumers a unified picture of this strong community.
Article 4:  Euro-Toques Chefs guarantee certain common principles that are shared by all members across Europe.
Article 5: Euro-Toques Chefs publicize good practices and quality products within their community.
Article 6: Euro-Toques Chefs defend healthy food based on quality products.
Article 7:  Euro-Toques Chefs defend natural foods and traditional recipes, campaign for the diversity of the European culinary heritage and ensure the continued existence of local and regional products.
Article 8:  The products used in the kitchens are fresh and processed on the spot.
Article 9:  The products being used, correspond with the season to respect the natural cycle and ensure the real taste and flavors.
Article 10:  Euro-Toques Chefs are committed to a variety of flavors and ingredients. They show the consumer healthy food and contribute to a balanced diet.
Article 11:  Protecting, informing and training consumers is part of the Euro-Toques mission.
Article 12:  The transparency of the menu is crucial to maintaining consumer confidence.
Article 13:  A Euro-Toques Chef maintains an absolute independence from his suppliers.
Article 14:  The exercise of our profession must be transparent to ensure that the food is true and of known origin.
Article 15:  Euro-Toques Chefs and tradition are able to develop a modern and cultural future. They create a feeling of pleasure and pleasant conviviality; an art of living.

Charter of Children’s Menu

Based on the strong commitment to healthy and quality food, especially amongst our youngest to transmit and install good practices, Euro-Toques has implemented the “Charter of Children’s Menu”.

The children’s menu in restaurants is often a poor reflection to the regular menu. The temptation for a restaurant to be lazy can lead to offering Dishes that are not optimally balanced and this is definately not encouraged.

To positively alter this behavior, the chefs of the Euro-Toques association offer the „Charter of Children’s Menu” in their restaurants, which is based on these 5 commitments:

The 5 commitments of Euro-Toques chefs for children:

1 -Euro-Toques Chefs commit to highlighting seasonal products, relying well on the calendar of seasonal products and not only for fruits and vegetables

2 -Euro-Toques Chefs are committed to fighting childhood obesity with a balanced menu, less fat, less salt and less sugar

3 -Euro-Toques Chefs are committed to offering a quality, balanced menu at an attractive price in line with its establishment by showing regional products, cheeses, etc.

4 -Euro-Toques Chefs commit to serving meals and drinks with low salt and sugar content avoiding sodas (favoring fruit juices), deep fried products, ketchup, mayonnaise, etc.

5 -Euro-Toques Chefs undertake to take care of the presentation of this menu and to adapt it to the age of the child with a playful presentation on the plate.

These commitments are not limiting, but are the base of our proposal that must be made to children. Curious gourmets will be happy to discover these proposals in restaurants, and parents anxious to develop their children’s taste buds, will be just as happy. The demand in this issue exists, so we must remain optimistic and work toward transmitting taste, flavor and season to the youngest. It is acting both for their health and for their culture.

European Food Forum

The European Food Forum (EFF) is an independent, politically-led, non-partisan multi-stakeholders forum founded and governed by our elected Members of the European Parliament.

EFF aims to promote open dialogue on sustainable food systems among policymakers, food supply chain actors, civil society organizations, research and academia, and other public institutions. Our mission is to enhance transparency, inclusivity, and mutual understanding among all parties involved in the food supply chain. By bringing everyone to the table, EFF cultivates a collaborative environment that facilitates the development of comprehensive solutions.