In the program "La table des bons vivants" by Laurent Mariotte, the chef Hélène Darroze returned to the situation of restaurateurs since the pandemic and confirms the claims of the entire profession.
"We try to keep morale up but it's complicated," she confessed on Europe 1.
Hélène Darroze came on Saturday in Laurent Mariotte's program
La table des bons vivants
to talk about gastronomy with the release of her new book
Chez moi
(Ed. Le Cherche Midi).
But the star chef also addressed the difficulties encountered by her profession since the start of the health crisis linked to the coronavirus.
“We really need to be helped, to be supported,” insists Hélène Darroze.
"We try to keep morale up, but it's true that it's complicated."
>> Find La Table des bons vivant in podcast and replay here
Delivery to compensate for losses
At the head of three restaurants, the Marsan, rue d'Assas and Joià, rue des Jeûneurs in Paris as well as the restaurant Hélène Darroze at The Connaught within the legendary Connaught Hotel in London, the chef is no exception and she too, is affected by the effects of the health crisis on the economy.
To get by, she tries to offer a home delivery service in particular for her restaurant Joià: "We have a burger offer that works well and that we will also try to develop in Marsan because we are starting to have Requirement."
This is good news, therefore, but one that remains to be taken with a grain of salt because competition is fierce in the field of take-out catering.
In particular with the emergence of "dark kitchen".
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The "dark kitchen" against restaurant owners
"The" dark kitchens "are fully-fledged kitchens that have a menu, a brigade, an addition, like in a restaurant, but no room or table staff, or anything that makes the conviviality of a restaurant ", explains columnist Charlotte Legrand.
"It's a virtual restaurant that allows you to cut costs, save on staff and set up in several major cities at the same time."
Problem?
This Amazon of gastronomy overshadows restaurant owners who are trying to survive through take-out.
"You should still know that these" dark kitchens "also regularly approach us for dishes at home", explains Hélène Darroze.
"It is the proof that there is indeed a lack of incarnation, as you say, of conviviality or image."
Ultimate proof that they are far from equaling the chefs in our restaurants.
You have been warned.