Star restaurants are also feeling the crisis and this is how they are solving it (Brussels)

Anyone who thinks that a Michelin star makes a business immune to rising prices and costs has looked too deeply into the glass. Not only the brasseries and restaurants feel the inflation, chefs in the more expensive segment also have to be creative in and outside the kitchen.

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‘Literally everything is becoming more expensive’, says Michaël Vrijmoed, who runs a two-star restaurant with Vrijmoed. ‘Raw materials, ingredients, transport, packaging, energy, wages… For some ingredients…

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