"We are in a hurry! We are living this moment as a deliverance, it was quite long", rejoices the three-star chef Régis Marcon at the microphone of Europe 1. As for other restaurateurs, the upcoming reopening of his establishment in Saint -Bonnet-le-Froid in Haute-Loire, closed due to the health crisis, is a source of satisfaction. But he knows it, "it's not going to be simple", because this sector weakened by the crisis must find a way to get back on its feet.
Health security and enjoyment of the table
Restorers who reopen must first think about how to combine sanitary safety and the pleasure of the table. "It is not going to be simple. But when we go to a restaurant or a bar, it is above all to have a good time, stop time, meet friends ... And if we see waiters, cooks a little stressed by these sanitary rules, that won't do it! ", considers Régis Marcon.
"The sanitary rules, when we work in the hotel-catering sector, are part of our daily life. Inevitably it will be more complicated, but we are ready! We are ready to welcome customers in the best possible conditions to give them a good moment, "says the chef.
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The rules requested by the government and which condition reopenings are strict: no more than 10 people per table, each table at 1 meter, and a mask for the staff. Rules not necessarily easy to follow everywhere. "In our three-star restaurant in Saint-Bonnet, we have a little space, but all the establishments are different: in certain places it is surely more complicated", sympathizes Régis Marcon. "We all have to get started so that the activity starts again and that we restore confidence to our customers to return to our establishments".
"We can't go on like this!"
In addition to the health aspect, the crisis could also change the hotel and restaurant sector in its vision of food, believes the chef, comforted in the idea that favoring the short circuit and local products is not only better for health but also more manageable in times of crisis.
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In his Altiligérien restaurant, Régis Marcon offers mushrooms and lamb from Velay or lentil from Puy. "Let's reinvent ourselves! Now is the time, after this period of confinement, to return to the essentials of our businesses, as regards our food. There is almost 50% of our catering that cooks with semi dishes - We can't go on like this in France! ", he indignantly. "A reflection must be made, with the proximity, the products. Offering a real cuisine, this is what people expect, whether it is in terms of taste, reflection around the agricultural world and our health".
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According to him, this will go "through several stages: the education of children, the training of professionals to whom we should associate much more the notions of nutrition", insists the chief. "I believe in it: there is a departure, and the profession will get involved. But with everyone! It's everyone's job."