The chef Thierry Blouin, manager of the restaurant “la Mère Germaine” in Villefranche-sur-Mer, received the title of “Maître Restaurateur” this Tuesday morning. He becomes the 104th in the department. All were identified by the Nice Côte d’Azur Chamber of Commerce and Industry.
The title of Maître Restaurateur, existing since 2007, was created at the initiative of the State. It is, moreover, the only state distinction present in the culinary arts.
In the region, its objective is to contribute to the attractiveness of the Côte d’Azur by highlighting its traditional cuisine. The award is given to the restaurateur, the individual, and not to the establishment. It is a personal distinction, but teamwork is nevertheless essential to its acquisition.
It is awarded by the prefect, for a duration of 4 years, and is symbolized by a “Maître Restaurateur” plaque, which the winner can display at the entrance of the restaurant, as well as on all their communication materials. Both the winner and the candidate for the competition commit to following the rules defined in a set of specifications.
Three main categories are mentioned: food products and menu composition, the cuisine must be prepared at the place of consumption from raw products with the “Homemade” label.
Table service and customer information, the candidate must surround themselves with qualified staff in the kitchen and dining area to ensure quality service. The establishment’s equipment and furnishings must be healthy, clean, and regularly inspected. The “Maître Restaurateur” title can be renewed two months before its expiration. The process is exactly similar to that performed for a new registration.
The restaurant “la Mère Germaine,” named after its creator in 1938, was at the time very popular among the “Boys” of the American army. Its descendants maintained this influence and her grandson Thierry Blouin went to hone his skills in the United States. After 35 years of experience, he managed to take the reins of the restaurant. A guardian of the “homemade” spirit, he managed to preserve great classics like his famous bouillabaisse while adding a touch of subtle creativity.
Thibault Bourru.
