An Initiative of the CIC French Delegation

The “Venison Label” was created by the French delegation of the CIC as a mark of excellence for chefs who showcase wild game with creativity, care, and respect for its origins. This distinction is awarded to restaurants that not only feature venison prominently on their menu, but also celebrate it as part of a broader commitment to seasonal, sustainable, and locally sourced ingredients. The label serves as a way to connect diners with ethical, wild-harvested cuisine, and to support culinary professionals who are helping to bring game meat into the spotlight in modern gastronomy.