They still don’t know what sauce they will be eaten in. And that will end up running them over the bean. They are the Montluçonnais restaurateurs. A first announcement took place in mid-April: that of the deconfinement set for May 11 by Emmanuel Macron. Then a second on Tuesday April 28, from Édouard Philippe: “It is at the end of May that we will decide on the reopening of cafes and restaurants”.
“We understand perfectly,” replied various professionals from the sector in Montluçon. Except that these successive postponements push some of them to review their plans . Here are several examples of establishments that were completely closed so far, but have changed their minds and have recently offered their services take out or delivery seeing that the situation is encrusted.
In video: the recipe for asparagus soup from Michelin-starred chef Olivier Valade, concocted during confinement
What made them decide to go for it
We find the same triggers. “First of all there is the fact that it’s getting long “, Recognizes Nicolas Courseyre, chef and boss ofAt Carrelet, specializing in fish and seafood in Montluçon. “Given the duration of the confinement and the reopening of restaurants constantly postponed, we had to do something. ” Ditto for Christopher Reigner, the director of Rock N’Diner, still in Montluçon:
“At the outset, we wanted to respect the collective effort and let the wave of the virus pass. Now we are on the downward slope but there is no prospect of recovery yet, so we have to adapt. “
Christopher reigner (Rock N’Diner)
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“There are also the demands of our customers”, notes Delphine Diebold, co-manager with her husband of the restaurant Saint Augustine at Domérat. “Some people told us that they were tired of eating bad things at home.” Same echo at Côté Toqués in Néris-les-Bains: ” We want to find our regulars, our job and have fun, ”says Julien Chabozy, the owner.
Ultimate nerve of war, the wallet. “We are a young company, with loads …”, continues the latter, whose establishment in Nantes is not yet three years old (eight for La cave des Toqués). It’s the same with Carrelet: “We have no cash, in April it’s -100% of turnover”. In short, everyone agrees that “Delivery or drive will not be enough, but it limits breakage”.
In Ainay-le-Château (Allier), the gourmet restaurant has created a take-out service “to save the furniture”
Why not have done it earlier (like others)?
In addition to “respect for the collective effort” mentioned above, “we also had to swallow the pill “Admits Delphine Diebold of Saint-Augustin. “It was really bad to have to close, it took a month for it to pass, that we find the desire ” And she was not the only one …
“We had to digest the closure, the confinement. We were still stunned, it shook us! “
Nicolas Courseyre (Au Carrelet)
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Installation and first returns
While they were all stopped since March 15 (The Toques had taken over the cellar and the grocery store but not the menus), they went back to the stove. One by one, between mid-April and these days. Oyster, seafood or charcuterie platters, hot or cold dishes, take-out or delivery … Everyone has their own formula.
But then again, everyone gives their pianos on certain points: “Zero contact and strict hygiene procedures”. And the first feedback is positive. “Yes it starts well, as long as it lasts, even if nothing will replace the full reopening”, we breathe at Carrelet. “We also find the taste for working and that is essential”, on the side of Crazy. “The results even go beyond our expectations” at Rock N’Diner. So much so that the Domératois du Saint Augustin go “Continue this delivery service after containment”. Like what often settles with “hunger”. And that it justifies the aforementioned means.
After confinement? “The hardest part will be the recovery”, fears a hotel and restaurant owner in Montluçon
Luc Barre
Florian Salesse Pictures
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