Fait maison came up in another context in another forum and I was reminded of this thread. I ask where the line is to be drawn? I think most of us would have no problem drawing lines although we may not agree on where they go.
Perhaps, for purposes of discussion, we can agree that buying something grown and harvested to cook with is still homemade, although shouldn’t the place with its own herb garden get credit? If you use tomato paste from a tube or sauce from a can is that still homemade? Do you have to make your own chicken stock or can you buy a Tetra pack? Can food be prepared offsite if there is common ownership (central kitchen for prep for example)? If so, why does ownership make a difference? What, pray tell, do we do about cheese? Clearly cheese is processed - can you make homemade lasagna if you don’t make your own cheese? What does “processed” even mean? Cheese is processed. Sausage is processed. Wine is processed. Sticking “industrial” on as an adjective doesn’t help. I defy you to find a wine that is not industrially processed unless you make it yourself. Is corn harvested, shucked, shorn, and flash frozen okay? Suppose you mix it with peas before freezing? How about adding little cubes of a sauce that will melt when heated? Does it matter if you heat in a microwave or a pan?
The road to Hell is paved with good intentions. I think the fait maison law in France is not going to accomplish what was intended. I would rather read a couple of paragraphs in narrative form from the back of a menu about the Chef’s approach and leave the sourcing judgment to him or her.
Oh - I use tomato sauce from a can, tomato paste from a tube, chicken stock from a Tetra pack, and I’m not shy about using frozen veg although I make my own sauces, thank you. I shred my own cheese and read the ingredients and nutrition labels. My lasagna gets quite good reviews. grin