Euro-toques Malta,is the Maltese office of Euro-toques International, the European Community of Cooks, which in itself is a  pan-European organization representing over 5,500 chefs and cooks, with national branches in many European countries. The organization was established in Brussels in 1986 by Belgian chef Pierre Romeyer of Le Maison de Bouche, a well-known three star Michelin restaurant.

The initiative stemmed from concerns about a potential threat to culinary traditions and food quality in the face of increasing European legislation and open markets.

Mr. Romeyer invited eminent and like-minded chefs from several European countries to join him in implementing his ideals. The founding members included Gualtiero Marchesi from Italy, Juan-Mari Arzak from Spain, Paul Bocuse from France, Cas Spijker from the Netherlands and Myrtle Allen from Ireland. Each founding then chef established a Euro-toques branch in their own country, selecting exceptional chefs to support them in their task.

Official recognition was awarded to Euro-toques by Jacques Delors, then president of the EC. The organisation is recognised by the E.U. as promoter of quality food and a lobby group on food related legislation.

Euro-toques continues to lobby at EU level through its international office in Brussels, while each national branch is responsible for lobbying its own government and state bodies, and arranging events and activities, to protect the food quality and culinary traditions of their country.

EURO -TOQUES CODE OF HONOUR

• Article 1 : Euro-Toques International is a European association representing members of Euro-Toques chefs in all European countries.

• Article 2 : Respect the diversity of traditions of the countries and regions in an enlarged Europe Euro-Toques aims.

• Article 3 : The Euro-Toques chefs good relations between them and communicate to consumers, a single image of the association.

• Article 4 : The cooks EUTO-Toques ensure common principles that all members share across Europe.

• Article 5 : The Euro-Toques chefs reveal their best practices within the association.

• Article 6 : Euro-Toques promotes a healthy diet based on the use of quality products.

• Article 7 : The Euro-Toques chefs defend local products and traditional recipes, guarantee the maintenance of the diversity of European culinary heritage and sustainability of regional products.

• Article 8 : The products used in the kitchen are fresh and are processed locally.

• Article 9 : The products used are seasonal to respect natural cycles and ensure authentic tastes.

• Article 10 : The Euro-Toques chefs advocate diversity of flavors, variety of ingredients and consumers have a healthy diet and a balanced nutritional intake.

• Article 11 : The defense, information and education consommateurs.font part of Euro-Toques missions.

• Article 12 : The truth of the card is essential to maintain consumer confidence.

• Article 13 : The cook must keep total independence vis-à-vis its suppliers.

• Article 14 : Transparency of the sector is necessary to ensure the safety of products whose path is known.

• Article 15 : Leaders and tradition up with modernity. They convey the pleasure and conviviality: an art of living.