Chef Jean-François Piège, former juror of the "Top Chef" program, is the guest on Thursday of "It feels good" for his book "The great book of French cuisine, bourgeois and popular recipes".

He explains at the microphone of Anne Roumanoff understand the decision to close the restaurants, while pointing out the failings of the government to level the economic losses.

INTERVIEW

Unlike some of his colleagues, the former

Top Chef

juror 

is not angry and does not ask for the restaurants to be reopened at all costs.

Guest Thursday of

It feels good

, chef Jean-François Trap explains, however, at the microphone of Anne Roumanoff that if the government wants to be consistent, it must do more to help restaurants whose closure continues.

According to him, the calculations are not good, especially since his insurer is not there either.

>> Find all of Anne Roumanoff's shows in replay and podcast here

"Speech is great. Actions are better"

"The speech is simple: you close us for health reasons, assume part of our expenses", explains Jean-François Trap, who willingly or unwillingly accepts the restrictions, because he is "not a specialist in health".

According to him, the government is not following its logic.

"If we nationalize the closures, we must nationalize the losses. The 'whatever the cost' is not there," he said, referring to the formula used by Emmanuel Macron to explain that the The State would support sectors in difficulty because of the health crisis.

"The speech is great. The actions are better," he summarizes.

"A restaurant is 28% charges per month"

And the chef explains through the menu why he makes this request.

"I'm not talking about making money," he says.

"But a restaurant is expensive. There are rents, loans and leases. A restaurant is 28% charges per month, before you even turn on the light."

A calculation which he indicates that it does not take into account debts "because, for the moment, we do not pay, apart from subscriptions", he adds.

From a more personal point of view, Jean-François Piège also has an insurance problem with his restaurants.

This additional difficulty is also due to the health crisis.

"We have an operating loss contract, but my insurer does not want to provide for the contracts," he explains.

A trial is ongoing.

Jean-François Trap believes that he could hold out while awaiting its outcome, if the restaurants reopen or the government puts more aid on the table.