The restaurant industry is suffering. Behind this sentence, are tens of thousands of waiters and cooks who cannot work, or else in slow motion, and who wait, anxious, bored. A difficult situation that two young 30-year-old cooks, neighbors in the town center of Montauban, overcome with goodwill and fatalism.
Antoine Labroche launched Antoine restaurant omnivore 2 and a half years ago at 10 rue d’Auriol. Cédric Pariente has opened the Fabric de Cédric at 6 of this same street in the spring of 2019. The two neo-entrepreneurs were struck by lightning when the first confinement was declared. But after being groggy for a few days, they rolled up their sleeves and went back to the kitchen, to offer take-out. A minimal activity that allows them to keep control, pay the charges, preserve the link with customers and for Antoine, occasionally take some of his employees out of partial unemployment.
A few meters from Antoine’s restaurant, Cédric’s Fabric and its kitchen open to the dining room. In peacetime, customers can see the pastry chef at work. While preparing some bases for the next day’s cakes, he presents his place of conviviality.
Return to Antoine: the two cook friends offer to taste their products, in accordance with health instructions.