Title of Chef Restaurateur
To access the title of Chef Restaurateur, being a member of the island’s chef restaurateurs association is required.
Please note that membership in the association does not automatically guarantee obtaining the title; you must submit a specific request to obtain this title.
The title of Chef Restaurateur of Saint-Martin
This Title certifies that you are a professional recognized by the island community for your commitment to offering entirely “homemade” cuisine, and gives you access to tax advantages.
In addition, you will be able to acquire a plaque to display on your storefront which will demonstrate your commitment to quality, thus distinguishing you from other restaurants and affirming your excellence.
In order to access all the information and the title application you must join the ACRSXM and create your account.
To qualify for the Title of Chef Restaurateur, you must :
- Be the owner, manager, or qualified employee of a professional catering company;
- Have a professional diploma (Professional Certificate, BAC PRO, CAP…) and/or experience in managing an establishment;
- Respect the 14 eligibility criteria below.
Table products
- 1 -The cooking is done on site.
- 2 -Use at least three local products in the preparation of dishes and cocktails and favor local fishing wherever possible.
- 3 – Purchase of cold meats and cured meats exclusively from artisans or independent SMEs who control their production cycle of semi-finished products.maîtrisant leur cycle de production des produits semi-finis. Do not resort to semi-prepared meals or dishes prepared outside the establishment.
- 4 – Work with products acquired mainly fresh, knowing that fresh and raw frozen products are authorized.
- 5 – Freeze raw fresh products while respecting the cold chain and the obligation of traceability mentioning the dates.
- 6 – Buy products in mainland France, the European zone as well as in the United States given the geographical location of Saint-Martin and the low rate of local producers.
- 7 – Diversify the dishes offered: at least three starter dishes, three main dishes and three desserts.
- 8 – In terms of one-off suggestions, either a starter, a main course or a dessert must be renewed weekly.
Customer relationship
- 9 – Have a professional welcome and room service.
- 10 – Display useful information (rates, prices, services, timetables, accepted payment methods) in a legible and visible manner on a suitable medium that is clean and in good condition.
- 11 – Offer neat, attractive and legible menu cards (clean and not damaged, not overloaded or crossed out), with emphasis on dishes (promotion of daily specials and/or house specialties).
Hygiene, safety and cleanliness
- 12- Kitchen and storage spaces must be clean, in good condition, with production tools of impeccable hygiene (compliance with regulations regarding refrigeration equipment and storage spaces).
- 13 – Compliance with fire safety regulations (signs, emergency exits).
- 14 -Sanitary facilities in good condition, clean and lit, equipped for the customer’s comfort (presence of trash cans, hand towels or hand dryers, liquid soap, paper and consumables in sufficient quantities, ventilation), must not communicate directly with the kitchen.
Destination contract of January 19, 2024 between the Collectivity of Saint-Martin and the association of chefs restaurateurs of Saint-Martin Articles D 531 to D 538 of the Saint-Martin tourism code
