France: the strategy of Michelin-starred restaurants for the recovery

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Some starred establishments are adapting to attract customers and are taking advantage of the health crisis to rethink their model.

© orlando torricelli

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4 min

In France, the time has come for a recovery in the restaurant sector, despite the new constraints linked to the spread of the Delta variant.

Some have not yet reopened since the deconfinement, especially in high-end catering.

In this context, some Michelin-starred establishments are adapting to attract customers and are taking advantage of the health crisis to rethink their model.

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Paris, 5th arrondissement. While the life of the Latin Quarter resumes its course, the wooden frontage of “Baieta”, the restaurant of the youngest starred chef in France, displays “closed”. Julia Sedèfdjian, justifies this choice: “ 

We were afraid of this 50% gauge, and in the 5th arrondissement, without tourists, we were also a little afraid. Now we have another vision. We will try to always have a little cash, since it may not be the last pandemic.

 "

However, the young chef is far from being let down: she took advantage of this slack period to set up a new project, 6,840 km from here.

“ 

We had a performance in April in Martinique and we made the choice to stay on site with the teams and to make an ephemeral restaurant this summer.

 "

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See also:

France: new measures and "health pass" on the menu of the next Council of Ministers

Just 3 minutes from "Baieta", on the banks of the Seine, stands the sumptuous panoramic restaurant "La Tour d'Argent".

The restaurant, which claims to be one of the oldest in Paris, took advantage of the crisis to refurbish old unfinished projects.

“ 

We had wanted to create a delicatessen for several years,

says Stephane Trapier director of the restaurant,

and in a few months we created a file that was pending, and we opened this small grocery store.

 "

Despite the difficult recovery, French gastronomy has therefore been able to take advantage of this crisis to make their cuisine more accessible.

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• Coronavirus

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• Gastronomy