Requires the establishment to adhere, unconditionally, to the following points:

• Possession of a professional cooking diploma or have at least 6 years of experience as a professional cook.
• Conformity to current norms of hygiene, security, sanitation : premises and equipment, maintenance, sanitary installations, dining room, Service, Personnel.
• Table decoration - cloth table cloths, heat and ventilation.
• Quality services at competitive prices: Welcome, Service, Gastronomy
• Menu or carte with at least one regional dish
• Special children's menu for under-10s.
• Translation of the menu in at least 2 foreign languages.
• Best information and satisfaction for the clientele.
• Continuing training in cooking
• Good knowlege of Ariège.
• Maintain professionalism by respecting rules of competition and ethics