Rôle de la restauration gastronomique dans la valorisation des produits alimentaires localisésMariem EL EUCH, M. SALVADOR, I. FROCHOT
The consumption of local food products has been a growing trend over the past few years. However, these products suffer from low visibility with the general public. In addition to supermarkets and traditional actors (local producers, local authorities, etc.), Michelin starred-chefs also communicate about local food production. This qualitative study shows that gastronomical restaurants contribute to the promotion of local products, and that these products contribute to the restaurants’ local roots. The results lead to recommendations to help both chefs and producers better promote local products.