INTERVIEW
Can we imagine, in the land of gastronomy, a return to life before without a restaurant? Left for the time being on the sidelines of deconfinement, restaurateurs, small and large, are forced to shake up their habits in order to continue to exercise despite the forced closure of establishments due to the coronavirus crisis. Guy Savoy has just become the first three-star chef in the Michelin Guide to embark on the delivery of dishes. "Takeout is adhering to the loosening of deconfinement", he explains Thursday, in the morning of Europe 1. "We must find the link with our guests. A dish, a flavor is also the memory of good times before this crisis. "
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From twelve to a hundred euros
This service, available on traditional home delivery platforms, such as Delivroo, concerns the four restaurants piloted by the chef in Paris, including the prestigious Guy Savoy at 11 quai de Conti. "The choice of dishes is limited so that everything arrives in excellent conditions, and can be brought back to temperature, without risk of over-cooking or spoiling the dish," says the chef. The customer must allow approximately one hour between order and delivery. The price range varies from a dozen euros - for an entry to Supu Ramen, the Franco-Japanese brand of Guy Savoy in the Latin Quarter - to a hundred euros for artichoke soup with truffles, signature dish of the Quai de Conti restaurant.
For this great cook, embarking on home delivery is also a way to send a positive signal to the sector, still in uncertainty as to the date of reopening of restaurants. "This is essential for the guest, but also for all our suppliers who are in a difficult situation," explains Guy Savoy. "From the first orders we placed on Tuesday, we felt relief from our suppliers, even if they were not substantial quantities, it was a strong sign for the recovery and the morale of the chain."
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The industry ready to comply with the strictest sanitary measures
"In 50 years in the business, this is the first time, despite the energy and the number of hours worked, that I see a crisis that we cannot overcome since we were forced to close", continues Guy Savoy. The chef believes, however, that the profession is largely ready to resume service. "We are trades with a capacity for adaptation and work", he pleads Including, according to him, to comply with the health constraints that could be imposed on restaurateurs at the time of reopening, however strict they may be . "Our job has always been closely linked to health and health standards. […] We know the importance of these standards for the health of our employees and our guests," argued Guy Savoy. And to conclude: "We are ready to live normally, as soon as this damn virus allows it."