Licence IV for Restaurants: Obtain & Transfer 2026

Dreaming of opening a bar-restaurant or taking over a venue with an alcohol licence? Then you've almost certainly come across two words: Licence IV. It's the most sought-after licence in French hospitality — and paradoxically, one of the most misunderstood. Between the dwindling number of available licences, the administrative processes involving the mairie (town hall) and préfecture (regional authority), and the strict transfer rules, many independent restaurateurs find themselves lost. This guide covers everything you need to know to obtain or transfer a Licence IV restaurant in 2026, step by step.

Licence IV restaurant: what exactly are we talking about?

The Licence IV restaurant — often called "licence 4" or "grande licence" — is the administrative authorisation that allows you to sell all categories of alcoholic beverages, including spirits (whisky, vodka, rum, digestifs…), whether for on-premises consumption or takeaway.

It stands apart from other alcohol licences thanks to its broad scope:

Licence I (non-alcoholic beverages licence): non-alcoholic drinks only
Licence III (restricted licence): fermented, non-distilled beverages (wine, beer, cider, mead) and intermediate products (port, vermouth)
Licence IV (full licence): all beverages, including distilled spirits

Why is the Licence IV so sought after?

For an independent restaurateur, the Licence IV represents considerable commercial freedom. It allows you to offer a full cocktail menu, serve digestifs after meals, host themed evenings with a bar, or develop a private hire offering that includes a premium bar service.

Without a Licence IV, you're limited to wines, beers, and ciders. This is no small matter: the margin on cocktails and spirits is typically far higher than on draught beer or wine by the glass.

The current legal framework

The regulation of alcohol-serving establishments is governed by the Code de la santé publique (Public Health Code, articles L.3331-1 onwards). The fundamental principle to remember: no new Licence IV has been created in France since 1941. The total number is capped. Existing licences circulate through transfers, mutations, or purchases.

This scarcity is what explains their market value and the complexity of acquiring one. For a comprehensive overview of the legal obligations governing your business, see our guide to restaurant regulations in 2026.

How to obtain a Licence IV for your restaurant

Since it's impossible to create a Licence IV from scratch, there are in reality only a few routes to obtaining one. Here are the practical options available to you.

1. Purchase an existing Licence IV

This is the most common route. You buy the licence from a licensed premises that is closing down or selling its business. The seller may be a bar, café, restaurant, or nightclub.

Key points to watch when purchasing:

Verify that the licence is still valid. A Licence IV that has not been in active use for more than 5 years is considered expired and reverts to the state (article L.3333-1 of the Public Health Code). This period has been shortened to 3 years in certain cases — check with your préfecture.
Make sure the licence is transferable to your commune (we'll cover this in the transfer section).
Have a legal audit carried out by a specialist lawyer or notary before signing anything.

Where to find Licence IV for sale?

Specialist business transfer platforms (such as BPI France Reprise, CessionPME, Transentreprise)
Local Chambers of Commerce and Industry (CCI)
Notaries and lawyers specialising in business law
Professional word of mouth, particularly through trade bodies such as UMIH (the main French hospitality trade union) or GNI
Trade press in the hospitality sector

2. Acquire a Licence IV through a business takeover

When you take over an existing restaurant or bar that already holds a Licence IV, it forms an integral part of the fonds de commerce (business assets). It is therefore included in the sale.

This is often the simplest way to obtain a Licence IV: you take over the establishment along with its licence. But be aware that the licence has its own standalone value, which is reflected in the business sale price. It can represent a significant share of the total valuation, especially in areas where licences are scarce.

During negotiations, request that the licence value be identified separately in the deed of sale. This will be useful for accounting and tax purposes.

3. Obtain a Licence IV through the mairie

In some communes, the mairie (town hall) may hold recovered Licence IV (expired licences, those not renewed, or those resulting from administrative closures). Some municipalities put them back into circulation, sometimes through an allocation process.

This option remains rare and depends entirely on local policy. But it's always worth asking at the mairie before embarking on more costly searches.

4. Special cases: revitalisation zones and exemptions

In certain rural revitalisation zones (ZRR) or as part of town-centre regeneration policies, exemptions may exist to facilitate the establishment of licensed premises. Enquire at your departmental préfecture.

The price of a Licence IV: what to expect

The price of a Licence IV varies considerably depending on geographic location. There is no regulated price: it's the market of supply and demand that sets the value.

Factors that influence the price:

City and département: a Licence IV in Paris or on the Côte d'Azur costs far more than in a rural commune
Local scarcity: in communes where the licence quota is at or near capacity, prices soar
Licence status: an active, up-to-date licence is worth more than a dormant one that needs reactivating
Market conditions: periods of economic recovery tend to push prices up

In practice, prices observed in metropolitan France range from a few thousand euros (roughly £2,000–£5,000 / $3,000–$6,000) in small rural communes to tens of thousands of euros (£20,000–£50,000+ / $25,000–$60,000+) in major cities. In certain Parisian arrondissements or popular seaside resorts, prices can reach very high sums indeed.

Never rely on a "national average" price — the figure is meaningless given the vast disparities. Instead, ask your local CCI or a specialist broker for an estimate for your specific area.

Transferring a Licence IV restaurant: rules and procedure

A transfer is the process by which a Licence IV is moved from one establishment to another. It's a process governed by strict rules that you absolutely must understand.

Transfer within the same commune

Transferring a Licence IV within the same commune is the most straightforward case. It is generally permitted, provided:

The receiving premises complies with minimum distance requirements (protection zones around schools, hospitals, places of worship, etc., set by préfectoral decree)
The commune has not imposed specific restrictive measures
The declaration is made in the required form

Transfer between different communes

This is where things get more complicated. Transferring a Licence IV from one commune to another is subject to stricter conditions, governed by article L.3332-11 of the Public Health Code.

The quota rule: each commune has a maximum quota of Licence IV, calculated based on its population. The general principle is one Licence IV per 450 inhabitants. If the receiving commune has already reached its quota, the transfer will be refused.

Exceptions to the quota:

Communes with fewer than 3,500 inhabitants that no longer have any licensed premises may accept a transfer even if the theoretical quota is exceeded
Certain tourist areas benefit from special provisions
Transfers within the same département are generally easier than those between different départements

The transfer procedure step by step

Here is the administrative process you'll need to follow to transfer a Licence IV:

Step 1 — Prior declaration at the mairie

You must file a declaration of mutation or transfer with the mairie of the commune where the licence will be operated. This declaration must be made at least 15 days before the establishment opens.

Documents to provide:

Cerfa form no. 11542*05 (alcohol licence declaration)
Proof of identity of the declarant
Company registration extract (extrait K-bis) less than 3 months old
Certificate of completion of the Permis d'Exploitation training (mandatory)
Commercial lease or property title for the premises
Site plan of the establishment
Deed of licence transfer (if purchased)

Step 2 — Verification by the mairie

The mairie checks your application for compliance, particularly regarding protection zones and the communal quota. It then forwards the file to the préfecture.

Step 3 — Review by the préfecture

The préfecture examines the file and may request additional documents. It checks in particular that you meet the required personal conditions (no management bans, no incompatible convictions, etc.).

Step 4 — Declaration receipt

If everything is in order, you receive a receipt (récépissé) that serves as your authorisation to operate. Keep it safe: it's your legal proof.

Timelines to plan for

The full process generally takes between 3 and 8 weeks but can take longer if the file is incomplete or the préfecture has questions. Build a safety margin into your opening schedule.

The Permis d'Exploitation: the essential prerequisite

Since 2007, anyone opening or taking over a licensed premises (including a restaurant with a Licence IV) must hold a Permis d'Exploitation (Operator's Permit).

What does the training involve?

The training lasts 20 hours (approximately 3 days) for first-time applicants. It covers:

Legislation on licensed premises and alcohol sales
Obligations regarding the prevention of public intoxication
Protection of minors
Regulations on noise and nuisance
Combating alcohol misuse
Civil and criminal liability of the licence holder

Renewal

The Permis d'Exploitation is valid for 10 years. Renewal requires a 6-hour refresher course (1 day). Don't let your permit expire: operating without a valid permit exposes you to sanctions.

Where to take the training?

There are numerous approved training providers. Verify that your chosen provider is officially approved by the préfecture. The cost of the training ranges from €200 to €500 (approximately £170–£430 / $250–$600) depending on the provider and region. This expense may be eligible for funding through OPCO (skills operators — France's vocational training funds) if you are an employee or a contributing business owner.

Day-to-day obligations linked to the Licence IV

Obtaining the licence is only the beginning. Its day-to-day operation is subject to a set of strict obligations that you must comply with at all times.

Mandatory signage

You must display the following visibly in your establishment:

The licence itself (the declaration receipt)
The prohibition of alcohol sales to minors
The list of beverages and their prices (including the option to order non-alcoholic drinks at a price lower than the cheapest alcoholic beverage)
The notice regarding the prevention of public intoxication
Préfectoral decrees relating to closing hours

Operating hours

Closing hours are set by préfectoral decree. They vary by département and commune. As a general rule, licensed premises must close between 2am and 5am, unless an exemption applies. Check with your préfecture to find out the hours applicable to your commune.

Selling alcohol to minors

The prohibition is absolute. You must request proof of age if there is any doubt about a customer's age. Penalties for violations are severe: fines of up to €7,500 (approximately £6,500 / $9,000) and up to one year's imprisonment for repeat offences, not to mention the risk of administrative closure.

Liability in cases of intoxication

You are legally responsible if you serve a customer who is visibly intoxicated. Refusing to continue serving an intoxicated customer is not merely a right — it is a legal obligation.

The most common mistakes to avoid

Having supported many restaurateurs through this process, here are the pitfalls that come up most often.

Mistake #1: Buying an expired licence

A Licence IV that has not been in active use for more than 5 years (or even 3 years in some cases) is dead. It can no longer be transferred. Always verify the date of last active operation with the original commune's mairie.

Mistake #2: Overlooking protection zones

You've found the ideal licence, negotiated the price, signed the preliminary agreement… but your premises is 45 metres from a school. Transfer refused. Protection distances are set by préfectoral decree and are non-negotiable. Check before making any financial commitment.

Mistake #3: Forgetting the Permis d'Exploitation

Without a valid Permis d'Exploitation, your licence declaration will be refused. Don't begin the transfer process without first scheduling your training.

Mistake #4: Confusing a restaurant licence with a full alcohol licence

A restaurant is not a bar. The "petite licence restaurant" and "licence restaurant" are specific categories that allow you to sell alcohol only as an accompaniment to a meal. If you want to serve alcoholic drinks without requiring a meal (aperitifs at the bar, after-dinner drinks at the counter), then it's the Licence IV you need.

Mistake #5: Underestimating the administrative timeline

The process takes time. Between finding the licence, negotiating, training, submitting the application, and receiving the receipt, allow a minimum of 2 to 3 months. If you need an inter-communal transfer, add even more time. Factor this timeline into your overall regulatory compliance plan.

Licence IV in practice: maximising your investment

A Licence IV represents a significant investment. Here's how to make the most of it once you have it.

The Licence IV gives you access to spirits. Take full advantage by building a cocktail menu with attractive margins. A well-crafted cocktail with carefully sourced ingredients can achieve a markup significantly higher than a glass of wine.

Design your menu in line with your positioning. A neighbourhood bistrot won't offer the same selection as a fine dining restaurant. To optimise the presentation and profitability of your drinks offering, the principles of menu engineering apply just as well to cocktails as they do to dishes.

Enhance your events offering

With a Licence IV, you can offer private hire packages that include an open bar or cocktail bar. This is a powerful selling point for companies looking for event venues. Learn more about best practices for organising profitable events in your restaurant.

Promote your offering intelligently

Your cocktail menu, themed evenings, and aperitif packages all deserve visibility on your digital channels. A well-designed digital menu will showcase your drinks offering with appealing visuals and descriptions that entice — while complying with the legal requirements for price display.

Watch out for advertising regulations

The Loi Évin (France's alcohol advertising law) strictly regulates advertising for alcoholic beverages. You may communicate about your products, but only in a factual manner: origin, name, composition, serving suggestions, price. Prohibited: any messaging associating alcohol with celebration, social success, performance, or seduction. Be particularly vigilant on your social media channels.

Licence IV and selling your restaurant: thinking ahead

The Licence IV is an intangible asset that forms part of your fonds de commerce (business assets). When you eventually sell your establishment, it will contribute to its valuation.

Maintain the value of your licence

To ensure your Licence IV retains its value:

Operate it continuously: remember the 5-year expiry period for non-use
Keep your obligations up to date: renewed Permis d'Exploitation, compliant signage, PVBAN training (Prevention and Sale of Alcoholic Beverages at Night) if applicable
Keep all documents: declaration receipt, original deed of transfer, training certificates

Succession and inheritance

In the event of the licence holder's death, the Licence IV can be passed to heirs under certain conditions. It can also be contributed to a company. In all cases, seek the support of a notary or specialist lawyer: the transfer rules are technical, and a mistake can result in the loss of the licence.

Case study: Sophie's journey, a restaurateur in Lyon

To bring all of this to life, here's a typical example inspired by real situations.

Sophie wants to open a restaurant-bar in Lyon's 7th arrondissement. She has found an ideal premises and signed a commercial lease, but the premises doesn't have a Licence IV.

Month 1: Sophie contacts the CCI du Rhône (Rhône Chamber of Commerce) and several specialist brokers. She identifies a Licence IV held by a café that is closing in Lyon's 3rd arrondissement.

Months 1–2: She checks with the mairie that her premises complies with the protection zones. She has her lawyer verify that the licence is active and transferable. Green light.

Month 2: Sophie enrols on a 3-day Permis d'Exploitation training course. She negotiates the licence price with the seller and signs a preliminary agreement.

Month 3: With her Permis d'Exploitation in hand, Sophie files her transfer declaration at the mairie of the 7th arrondissement with all required documents. Since the transfer is intra-communal (Lyon is a single commune), the process is relatively smooth.

Months 3–4: Following review by the Préfecture du Rhône, Sophie receives her receipt. She can open her restaurant-bar in full compliance with the law.

Total cost of the operation: licence price (variable depending on the Lyon market) + Permis d'Exploitation training (approximately €300–€400 / £250–£350) + lawyer/notary fees.

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Key takeaways to act on right now

The Licence IV restaurant is a regulatory golden ticket that demands planning, rigour, and sound legal support. Here are your concrete next steps:

Clarify your needs: do you actually need a Licence IV, or would a licence restaurant (alcohol service only at the table, during meals) suffice for your concept?
Contact your mairie and CCI now to find out the Licence IV quota in your commune and any licences that may be available
Sign up for the Permis d'Exploitation training without delay — it's a prerequisite that takes 3 days and can be completed well in advance
Assemble your team: a lawyer specialising in alcohol licensing law, a notary, and an accountant
Budget for the licence in your overall funding plan, using local estimates rather than national averages
Check the protection zones around your future premises before making any financial commitment

The Licence IV is an investment that appreciates over time if you operate it correctly and meet your obligations. Take the time to do things in the right order, surround yourself with the right advisors, and you'll lay the solid foundations for a sustainable and profitable business.