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Tuesday, June 2nd marked the second phase of easing lockdown and the reopening of award-winning restaurants. While the green zones can now resume their activity while respecting the necessary sanitary measures, Ile-de-France, Guyana and Mayotte, which are in the orange zone, must be particularly vigilant and will only be allowed to open their terraces.
After more than two months of inactivity and in order to ensure exceptional service as soon as they are open again, the starred restaurants have been working for a long time. This sector, which the Prime Minister described as “capital for our economy, for employment” and also “part of our art of living“, is back in service.
If certain establishments have taken the side of take away sales, click & collect or delivery during the containment, they can now reopen their doors to their customers.
A cumbersome arrangement for restaurateurs
However, the conditions for the reopening are strict: a distance of one metre between each table, a maximum of ten guests per table, organised traffic inside the establishments, a ban on drinking standing up in bars and, of course, the general wearing of masks. Guests will therefore be obliged to wear the mask to their table and then to put it on for each move. As for the staff, they will have to wear it systematically, either in the dining room or in the kitchen.
Setting up the necessary measures to comply with these instructions is a huge task for restaurant owners, who must go so far as to adapt their infrastructures.
“In my brewery, I’ve done some work, I’ve broken all the benches, which would not have been up to date when it reopened because of the sanitary measures. All of this generates costs. What is also going to cost are the protocols and Covid referents that will have to be active in each of the companies: in terms of service, the kitchen… It’s more staff, who will not really be active, but dedicated to ensuring that the restrictive health measures are respected. ” Philippe Etchebest, head of a brasserie, Le Quatrième Mur, and a starred restaurant, LA Table d’Hôtes, confided in an interview for 20 minutes.
A concern that divides chefs
The expenses to be made to ensure the reopening are indeed considerable, the respect of safety distances necessarily results in a slow recovery. The capacity of starred restaurants will be halved on average. However, some establishments believe they can make up for this shortfall by enlarging their terrace. A solution that will not meet with unanimous approval. Moreover, the loss of foreign customers is very representative of the loss suffered by restaurant owners.
There is also dissatisfaction with the government’s decision to open after the extended Whitsun weekend, a very busy period for restaurateurs, which could have enabled them to replenish their coffers to a very small extent.
However, while many restaurateurs said they were ready to reopen on June 2, this decision was not unanimous either. In an open letter, about sixty chefs, including the starred Gilles Goujon, Marc Veyrat and Michel Sarran, were concerned about a reopening “too early, too fast”, which could prove detrimental to health and the economy.
Nevertheless, starred chef Guy Martin predicts a bright future for French starred restaurants: “We don’t come to our establishments just for the plate, but to treat ourselves to an exceptional moment or celebrate something… We come looking for a service, a setting, an experience in its own right. And what used to intimidate many people has disappeared: most of the big tables have “relaxed” at the same time as their customers. Not everything fits the “take-out” format. Our “minute” cooking and our most delicate dressings still have a bright future ahead of them. »
Read also > GUCCI LAUNCHES NEW “HOMEMADE” CAMPAIGN AND RESETS ITS FASHION CALENDAR
Featured photo : © Le Grand Véfour led by the starred chef Guy Martin[/vc_column_text][/vc_column][/vc_row][vc_row njt-role=”not-logged-in”][vc_column][vc_column_text]
Tuesday, June 2nd marked the second phase of easing lockdown and the reopening of award-winning restaurants. While the green zones can now resume their activity while respecting the necessary sanitary measures, Ile-de-France, Guyana and Mayotte, which are in the orange zone, must be particularly vigilant and will only be allowed to open their terraces.
After more than two months of inactivity and in order to ensure exceptional service as soon as they are open again, the starred restaurants have been working for a long time. This sector, which the Prime Minister described as “capital for our economy, for employment” and also “part of our art of living“, is back in service. […][/vc_column_text][vc_cta h2=”This article is for subscribers only.” h2_font_container=”font_size:16″ h2_use_theme_fonts=”yes” h4=”Subscribe now!” h4_font_container=”font_size:32|line_height:bas” h4_use_theme_fonts=”yes” txt_align=”center” color=”black” add_button=”right” btn_title=”I SUBSCRIBE!” btn_color=”danger” btn_size=”lg” btn_align=”center” use_custom_fonts_h2=”true” use_custom_fonts_h4=”true” btn_button_block=”true” btn_custom_onclick=”true” btn_link=”url:https%3A%2F%2Fluxus-plus.com%2Fen%2Fabonnements-et-newsletter-2%2F|||”]Unlimited access to all the articles and live a new reading experience, preview contents, exclusive newsletters…
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Tuesday, June 2nd marked the second phase of easing lockdown and the reopening of award-winning restaurants. While the green zones can now resume their activity while respecting the necessary sanitary measures, Ile-de-France, Guyana and Mayotte, which are in the orange zone, must be particularly vigilant and will only be allowed to open their terraces.
After more than two months of inactivity and in order to ensure exceptional service as soon as they are open again, the starred restaurants have been working for a long time. This sector, which the Prime Minister described as “capital for our economy, for employment” and also “part of our art of living“, is back in service. […][/vc_column_text][vc_cta h2=”This article is for subscribers only.” h2_font_container=”font_size:16″ h2_use_theme_fonts=”yes” h4=”Subscribe now!” h4_font_container=”font_size:32|line_height:bas” h4_use_theme_fonts=”yes” txt_align=”center” color=”black” add_button=”right” btn_title=”I SUBSCRIBE!” btn_color=”danger” btn_size=”lg” btn_align=”center” use_custom_fonts_h2=”true” use_custom_fonts_h4=”true” btn_button_block=”true” btn_custom_onclick=”true” btn_link=”url:https%3A%2F%2Fluxus-plus.com%2Fen%2Fabonnements-et-newsletter-2%2F|||”]Unlimited access to all the articles and live a new reading experience, preview contents, exclusive newsletters…
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