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The Defence of European Culinary Heritage: an objective for a way of life
Never has an association such as Euro-Toques been as legitimate or necessary as it is today.
WHO ARE WE ?
Euro-Toques International (ETI), The European community of chefs cooks over 4000 European cooks and chefs in Europe and the world.
Created in 1986 around several « great names », Pierre Romeyer and Paul Bocuse, visionaries who were already aware of the risks of food abuses. It is now an international representative group based in Brussels, chaired by the chef Daniel Rameau (Luxembourg).
The International office coordinates a network of 17 national offices. ETI is a lobby to promote best food issues and quality products regulated by European and national institutions. All the members adhere to a code of honor (voluntary code) by which they are committed to promote the quality and culinary traditions of each country and regions of Europe.
Articles of association published in the Moniteur belge (Belgian statute book) govern its decision-making bodies and structures of work.
A Chairman is elected for three years.
A General Assembly every year.
Board meetings held 3 times a year.
Working Committees draw up files and strategies according to European orientations.
-Health policy (education, children, white paper)
-Quality: the defence of sustainable fishing of fresh produce,
-Biotechnology (GMOs (Genetically Modified Organisms) / the promotion of organic and
traditional production methods of specific regional origin
as an access to quality products)
-Consumer information: labelling and restaurant
-Haccp (administrative flexibility)
-Traditionally made foie gras threatened by European Union
-Taking part in Communication, information and safeguarding of European culinary heritage.
WHAT DO WE WANT?
We want to be recognized as a responsible actor by the European Institutions:
- To protect Quality and Flavour of foods.
- To promote the Know-how of food Craftsmen.
- To facilitate exchanges between chefs throughout Europe.
- To perpetuate Cultures and culinary traditions.
- To raise consumer awareness through education and good eating habits.
- To promote health through the assurance of healthy food regarding chemical additives in food products and to promote natural, seasonal combinations
- Not to compromise by means of new methods which are liable to generate a health risk or to alter the taste of foods.
- To make a commitment in favour of correct labelling and informations to give consumers relevant information needed to make responsible choices.
- To protect European Culinary Heritage in its diversity, origins and typicality.
A PERMANENT OFFICE IN BRUSSELS at the service of our common cause, enables us:
- To have a greater presence within the European institutions.
- To act directly with decision-makers and politicians at the European level.
- To take part directly in the networking of privileged contacts with the Commission, the Council of Ministers, the European Parliament and the Committee of the Regions of Europe.
- To coordinate the actions of our national offices.
We take part directly in the work of:
The European Parliament Intergroup on Traditions-Quality.
AThe Food Committee of the « Health and Consumers» Directorate General in the European Commission. http://www.europa.eu.int/comm/health/index_en.htm
Our successes
Consideration of specific issues concerning traditional methods and quality.
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Game laws,
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the defence of selling cheeses made with raw milk,
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the introduction in 1992 of an AOP/IGP list of traditional and specific products ( link) http://www.europa.eu.int/comm/agriculture/foodqual/quali1_en.htm
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the defence of real chocolate made with cocoa butter and its labelling,
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the charter of confidence with producers and suppliers.
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