The Minister of Health, Olivier Véran, announced Thursday that Paris and its surroundings could move into the maximum alert zone for the Covid-19 epidemic from Monday.

"It's really boring, it takes time, it costs money so it's complicated to manage," laments Juliette Cerdan, co-manager of a Parisian brasserie, Thursday on Europe 1.

The Minister of Health Olivier Véran did not hide it during his speech on Thursday.

Paris and the departments of the inner suburbs could, from Monday, switch to the maximum alert zone for the Covid-19 epidemic if the progression of the epidemic is confirmed.

For restaurateurs and cafetiers, who fear a new total closure, this announcement has added to the uncertainty.

And many are tired of having a sword of Damocles hanging over their heads.

"It's really boring, because it's super worrying, it takes time, it costs money so it's complicated to manage," laments Juliette Cerdan, co-manager of the Rosie brewery, located in the district of La Bastille, Thursday on Europe 1.

A possibility of offering reinforced health protocols

"It's still uncertain but we are starting to get used to it a little over the past few months, that is to say to operate a little blindly without really knowing where we are going", adds the restaurateur who is already expecting to ask questions again on Sunday evening.

Olivier Véran has indeed indicated that the data would be re-examined that day.

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The Minister of Health also indicated that catering professionals will have the possibility of proposing reinforced health protocols which could allow them, subject to being validated, to remain "all or part" open, even in areas of maximum alert.

This could thus apply to the metropolis of Aix-Marseille and Guadeloupe, already on maximum alert and where restaurants are closed, but also in Paris and in the inner suburbs therefore.

"We are at the limit of viability in any case ..."

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But for Juliette Cerdan, this solution does not seem much more encouraging.

"It will surely still have to reduce the number of tables," she fears.

"We are a fairly large restaurant that needs a lot of cutlery. So today it's already complicated, so we can't even imagine if we are even more restricted. We are at the limit of the viability in all cases ... "