Worried its gastronomic reputation is being damaged by substandard eateries, France is considering banning establishments from calling themselves restaurants if meals are not made from scratch by in-house chefs.
The move, backed by the Synhorcat restaurant union and a group of lawmakers, aims to crack down on the proliferation of restaurants serving boil-in-a-bag or microwaved ready meals as restaurant-quality cuisine.
But the proposal is facing resistance from some restaurant owners, who fear it will hurt the industry by driving up costs and are warning of major job losses.
The proposal, from lawmaker Daniel Fasquelle of the right-wing opposition UMP, is to be put to parliament this month as an amendment to a new consumer-rights bill.
It would limit the right to use the term restaurant to eateries where food is prepared on site using raw materials, either fresh or frozen. Exceptions would be made for some prepared products, such as bread, charcuterie and ice cream.
The proposal comes after a Synhorcat study found that 31 percent of French restaurants are now serving industrially prepared food products instead of their own cooking. And experts suspect many more restaurants are using industrial food but not admitting it.
Alain Fontaine, owner of Le Mesturet restaurant in central Paris, said the distinction is an important one.
“It means that we have chefs who develop recipes and prepare them, unlike those who have taken the decision to cut open bags and reheat,” he said.
Those behind the proposal are hoping to emulate a 1995 law that limited the use of the term bakery to establishments that prepared bread and pastries from scratch. That law is widely seen as having given a boost to traditional bakers.
But six other restaurant groups last week declared their “massive opposition” to the move.
Led by the UMIH, the main association of restaurant owners, opponents said the proposal would “create complete confusion with the public, clients and especially foreign tourists.”
They said it would have “drastic consequences in terms of employment, especially for youth,” with about a quarter of France’s restaurant workers under the age of 25.
The group suggested that France instead create a new category of “artisanal restaurant” to highlight those which prepare food from scratch.
The proposal is only one of several recent attempts to address what many see as the declining standards of France’s famed restaurants.
In April the College Culinaire de France — a 15-member industry group founded by the country’s leading chefs — launched a new “quality restaurant” label awarded to eateries that meet top cooking and service standards.
The culinary group — which counts members such as Alain Ducasse, Joel Robuchon and Guy Savoy — will grant the label to deserving restaurants and make sure standards are maintained through online client surveys.
Many websites are also cropping up in France to advise consumers on restaurants where food is prepared in-house, such as restaurantsquifontamanger.fr, set up last year by food-lover Alain Tortosa.
“There are chefs of all ages who want us to distinguish them from their competitors,” he said. “They say ‘I get to my kitchen at 7:00 a.m. and they have a delivery truck that arrives at 11:00’.”
Fast food and take-aways last year accounted for 54 percent of the French market, or 34 billion euros ($ 44 billion) in sales, for the first time outselling traditional sit-down meals with table service.
French move to ban industrial food from ‘restaurants’
French move to ban industrial food from ‘restaurants’
Where We Are Going Today: ‘Watch How’ cafe in Riyadh
RIYADH: If you’re tired of overpriced cafes in Riyadh that look good but disappoint your taste buds, Watch How is a refreshing change.
This spot blends simplicity, quality and affordability — all wrapped in a calm, earthy atmosphere that feels like a slow morning in Europe.
We started with their classic croissant for SR12 ($3.20) which was flaky on the outside, soft and buttery inside, with that perfect golden crispness.
Their cinnamon social for SR16 ($4.27) was warm, slightly gooey, and topped with just the right amount of icing — not overly sweet, just balanced.
The baked potato and cheese had a comforting, homemade vibe with creamy filling and a golden crust.
The ribbon cheesecake stood out with its rich cream cheese, jam swirls, and light biscuit base. And the French toast — a soft brioche soaked in vanilla custard, caramelized on the edges, and finished with powdered sugar — was indulgent but not heavy.
Their drinks are just as well thought out. The SR12 latte was smooth and bold, with a silky finish, while the matcha, which goes for SR23 ($6.13), had that perfect earthiness, not bitter, and frothed to perfection.
Watch How, with its welcoming staff, is a space that invites you to stay, sip, and enjoy without rushing.
So what’s the downside? The parking situation. It’s a small, popular spot — which means parking is almost impossible to find during busy hours. Not ideal if you’re in a hurry, but definitely worth the effort if you plan ahead.
For more, check their Instagram @watchhow.sa.
Where We Are Going Today: ‘Isabel Mayfair’ Restaurant in Riyadh
- The risotto zafferano — a concoction of carnaroli rice, bone marrow and a saffron emulsion — was creamy and the saffron was not too overpowering
In its first opening outside the UK, Isabel Mayfair has made its way to the Kingdom’s capital with a bang. The art deco, Gatsby-esque mansion is located in Riyadh’s bustling Al-Sulaimaniya district.
It offers terrace seating if you’re looking for a romantic spot or a girls’ night out-style cozy dinner.
We started with the tomato salad, which is a medley of seasonal tomatoes with labneh tahini dressing and red pickled onion — a fresh and simple way to kick off the meal.
We then opted for the lamb croquettes, made with slow-cooked lamb and served with aioli. The cheesy bites come in a crispy pastry with creamy filling and Parmesan snow. Although the appetizers were satisfactory, they were nothing out of the ordinary.
The risotto zafferano — a concoction of carnaroli rice, bone marrow and a saffron emulsion — was creamy and the saffron was not too overpowering. It’s perfect for those who want a taste of the local spice without too much of its complexity.
We ordered it alongside a 350 gram dry-aged rib eye steak, served with sweet potato puree and peppercorn sauce, which also pairs well with their smokey, roasted and grilled sweet potato and the broccolini with a spicy dressing and hazelnut. The steak was a definite highlight of the evening.
For desert don’t miss out on the tiramisu, which comes with an Instagram-worthy reveal. The sticky toffee pudding with warm toffee sauce and saffron ice cream is also a crowd-pleaser for a sweet ending.
Try not to miss their complementary cherry mocktail and sweet ’n’ spicy appetizer if you visit on a Wednesday.
How preventive healthcare is quietly driving sustainability in Saudi Arabia
- “Saudi Arabia is taking bold steps to integrate health, wellness, and sustainability through a series of forward-looking initiatives aligned with Vision 2030,” said Zaher
RIYADH: As global conversations about sustainability expand, one sector is emerging as an unlikely player in the environmental movement: healthcare.
Experts say a growing shift toward prevention — rather than reaction — is not only improving personal health outcomes but reducing long-term resource strain on hospitals, supply chains, and the planet.
“Preventive care and longevity-focused medicine play a critical role in promoting environmental sustainability by reducing the overall burden on healthcare systems,” said Dr. Walid Zaher, a Saudi scientist and founder of Rewind.
“When individuals stay healthier for longer through early detection, lifestyle interventions, and personalized medicine, there is less need for resource-intensive treatments, hospitalizations, and pharmaceutical use — each of which carries a significant environmental footprint.”
According to Zaher, every reduction in high-intensity care translates to real-world savings in emissions, energy, and medical waste.
“Fewer medical interventions mean reduced energy consumption, lower emissions from healthcare facilities, and less medical waste,” he said. “By shifting focus from reactive to proactive care, we create a more efficient, sustainable healthcare model that benefits both people and the planet.”
Saudi Arabia is taking bold steps to integrate health, wellness, and sustainability through a series of forward-looking initiatives aligned with Vision 2030.
Dr. Walid Zaher, Rewind founder
Dr. Ksenia Butova, founder of Detki Family Clinic and Molodost Clinic, agrees. She believes early diagnostics and family-centered wellness are not only medically superior — they are environmentally responsible.
“The costliest treatments — both financially and environmentally — come when disease is already in full swing,” she said. “Hospital admissions, emergency interventions, aggressive medications. But most of it can be prevented.”
She emphasized that check-ups today are no longer just routine, but predictive. “Conducting in-depth check-ups designed to detect diseases at their earliest, pre-symptomatic stages — or rule them out entirely — helps alleviate the pressure on the healthcare system,” Butova said.
Among the pillars of preventive medicine are targeted vaccination programs and ongoing wellness tracking — both of which lower overall consumption of antibiotics, emergency care, and overprescribed supplements.
“Nutrition science, mental health support, sleep optimization, hormone and micronutrient balancing — these are not ‘luxuries,’” Butova said. “They’re the new foundation of long-term health.”
The Kingdom is also investing in long-term well-being through national policy. “Saudi Arabia is taking bold steps to integrate health, wellness, and sustainability through a series of forward-looking initiatives aligned with Vision 2030,” said Zaher. “From national events like Saudi National Sports Day to wellness-centered urban planning, the aim is to embed health and wellness into the fabric of daily life.”
On the technology front, digitization of care is helping clinics become more efficient and less wasteful.
“Clinics that operate paper-free are sustainable,” explained Butova. “Everything from scheduling and medical records to treatment plans and follow-ups becomes digital. Patients have easy access to their data, and doctors spend less time on bureaucracy and more time on meaningful care.”
She also noted that online consultations reduce traffic, emissions, and time lost to travel. “One Zoom consultation means one less commute through city traffic, one less plastic coffee cup, one less parking hassle,” she said. “It saves time, energy, and reduces our environmental footprint.”
Both experts also pointed to a growing trend: longevity tourism — the merging of high-end medical care with eco-conscious lifestyle services.
“Longevity tourism is increasingly becoming a natural extension of the broader eco-wellness movement — one that merges sustainable living with proactive health optimization,” said Zaher. “In regions like the Gulf, there’s a unique opportunity to position longevity tourism at the intersection of luxury wellness and sustainability.”
Butova confirmed the trend is already gaining traction. “People are flying to us from Russia and Kazakhstan for access to rare vaccines … From Europe, the UK, and the US, we welcome patients seeking comprehensive check-ups, personalized recovery programs, and cutting-edge aesthetic treatments,” she said.
Still, awareness remains a challenge. Both Zaher and Butova stressed the importance of education in shifting habits and norms.
“When we educate the public about the benefits of preventive health measures, sustainable diets, and active lifestyles, we can shift societal norms toward more eco-conscious behaviours,” Zaher said.
Butova added: “Public awareness is everything. Without awareness, even the most advanced medical system won’t work.”
Her clinics run webinars, host “health school” events for families, and engage with communities through live Q&As. “One of the most important missions of healthcare professionals is raising awareness about obesity and metabolic health … That shift alone changes lives and reduces wasteful, unconscious consumption,” she said.
At a time when sustainability often means sacrifice, these experts argue that in medicine, it is quite the opposite: the more proactive the system, the less wasteful it becomes.
Where We Are Going Today: ‘Almay Cafe’ in Riyadh
- The friendly and attentive staff further enhanced this inviting experience, making me feel right at home
Sip coffee amid waterfalls and lush greenery at Almay Cafe in Riyadh, which offers a tranquil and picturesque ambiance that stands out in the bustling city.
Upon entering the cafe, I was captivated by the atmosphere. With gentle sounds of flowing water and verdant plant life all around, it felt like stepping into a tropical rainforest, making it an ideal spot for relaxation or a casual meeting with friends.
I settled into a cozy spot and ordered a latte that was smooth and flavorful. The freshly baked croissant practically melted in my mouth.
The friendly and attentive staff further enhanced this inviting experience, making me feel right at home.
However, my visit was not without disappointments. One area where Almay Cafe fell short was its limited menu options. With such a stunning environment, I was expecting a wider variety of beverages and food items. The cafe offers only a few types of coffee and minimal snacks.
Almay was, regrettably, not as family-friendly as I might have hoped. During my visit, I was celebrating a friend’s birthday with her children, but we were asked to leave as children were not allowed.
While these issues did put a slight damper on my experience, I still appreciated the ambiance that Almay offers.
For those seeking a unique experience surrounded by nature, Almay Cafe is worth a visit.
Where We Are Going Today: Tatemat Jastaniah
- Traditionally, tatema includes an array of small dishes such as cheeses, Hijazi mish, flavored olives, cold and spicy pickles, lupini beans, balila, areeka, masoub, mutabbaq and kabab meeroo
If you ever find yourself in Jeddah craving authentic Hijazi flavors, check out Tatemat Jastaniah located in Al-Salamah district.
This cozy store offers a nostalgic culinary journey centered around the traditional Saudi concept of “tatema,” a cultural tradition referring to a light, comforting meal typically enjoyed late in the evening, often shared with bread and small savory dishes.
Today, it remains a cherished ritual, especially in Makkah, Madinah and Jeddah, valued for its simplicity, affordability and deep cultural roots.
The Saudi mezze-style breakfast or supper includes creamy labneh with mint, olives, pickles, spreads and foul. At Tatemat Jastaniah, this humble tradition is elevated with a creative, modern twist.
The shop’s signature breakfast platters are a highlight and it also offers homemade goods such as artisanal marmalades, tahini and herbal teas.
Traditionally, tatema includes an array of small dishes such as cheeses, Hijazi mish, flavored olives, cold and spicy pickles, lupini beans, balila, areeka, masoub, mutabbaq and kabab meeroo.
It is often accompanied by a selection of classic sweets such as laddo, labaniyah, hareesa, semsamiya, tahini halva and homemade jams.
This spot is especially popular during Ramadan when demand for traditional foods and social gatherings peaks.
Some Jeddah locals set up tatema buffets for wedding celebrations, Eid and casual breakfast or dinner spreads.
When you step into the store, the air is filled with the scent of freshly baked bread and the warm buzz of local conversations.
For more information, visit @tatematjastaniah on Instagram.
