Chairs in a restaurant closed due to confinement.
(Illustration) -
Mark Lennihan / AP / SIPA
During exceptional periods, exceptional measures.
While "usually, we work at full speed," underlines
Top Chef
Michel Saran, Toulouse restaurateurs are trying to save their businesses by offering new services to customers.
During the end-of-year celebrations, Alexandre Bourany, chef of the Colette restaurant, will continue with the take-out sale.
“The aid [from the state] covers the costs, but does not allow you to live.
I hope that these holidays will allow me to put my head out of the water.
»Another activity that he offers in his« back shop »: the resale« of the products of my producers.
I do everything to get by and have no regrets.
Others also offer take-out baskets.
Starred chefs such as Michel Sarran are not spared.
If the state aid makes it possible to remunerate the employees and to pay the expenses, the chiefs, them, have nothing to get out of wages.
So from December 26, the two-star cook will be using his “Croq'Michel” concept with his two daughters.
Namely fast food around the sandwich in delivery "To get by, you have to know how to change strategy", he explains to
20 Minutes
.
For many, these holidays are "a period of mourning, placed under the sign of depression and suicide," announces Michel Saran.
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Covid 19
Confinement
Economy
Coronavirus
Restaurant
Toulouse