Three-star chef Arnaud Donckele will welcome caregivers in his restaurant in Saint-Tropez like dozens of his colleagues as part of an operation "so that we do not forget them", while the coronavirus epidemic is receding. The initiative "At the table, the caregivers!", Aiming to provide restaurant meals to medical personnel who have been in direct contact with the Covid-19 was launched on Monday with the ambition to last until the end of the year, with the support of the Michelin guide and the luxury giant LVMH.
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Some 500 tables are already available and "100 caregivers sent emails in an hour" to benefit from it, told the AFP the humorist Anne Roumanoff, who officiates every day on Europe 1 at 11 am and at the head of the Association "Solidarity with carers", which will take care of the allocation of these meals. The idea was to find a formula "to thank the caregivers in continuity" of the initiatives of the chefs who delivered meals to hospitals during the confinement, told AFP Arnaud Donckele, 3 Michelin stars and "cook of the 2020 year from the Gault & Millau guide, whose restaurant La Vague d'Or in Saint-Tropez reopens on June 18.
Thirty chefs in all corners of France, including the three-star Michelin stars Yannick Alleno, Guy Savoy, Emmanuel Renaut, Georges Blanc, Laurent Petit, Guy Savoy and Chistophe Bacquié are taking part in this operation. "It goes up every day," welcomed the director of the Michelin guide Gwendal Poullennec. The operation "goes beyond the framework of the Michelin guide, other establishments may be part of this outpouring of generosity". "People tend to quickly forget what has been done, incredible performances, investments by exceptional people, we must prepare for the future so that we do not forget them," continued Arnaud Donckele.
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A three-star menu of 210 euros will be offered free of charge
Entrance around 27 vegetables from local producers, catch of the day, lamb, blackberries and food and wine pairing: a three-star menu of 210 euros will be offered to caregivers from the end of June. The operation will be partly funded by the 10% of the "Good menu" that some restaurants in the Michelin guide have been practicing for a week, but companies and individuals will also be able to buy meals in these establishments to offer them to caregivers. "There are a lot of carers and few tables for now, I hope that a lot of restaurateurs will join the operation so that we can satisfy the maximum number of carers," Anne Roumanoff told AFP. "We initially wanted to contact the hospitals, but there is a concern for personal data, it works on a voluntary basis - first come, first served," she said.