This is THE moment the French are impatiently awaiting: the start of the third deconfinement planned throughout the country from Monday, May 3, 2021. Thus, from “mid-May”, the many restrictions and other security measures linked to the Covid-19 pandemic should be lifted. And if there is one thing that the country is eager to find, it is the terraces, restaurants, cafes and other bistros and bars. Good news for restaurateurs who will finally be able to find their establishments. However, their rejoicing remains moderate as explained by Philippe Etchebest.
In an interview with Journal of France, Friday April 23, 2021, the starred chef confided in the financial situation of his restaurant in Bordeaux which has not been spared by the measures imposed by the government. “In December, I managed to pay my fixed costs thanks to the click and collect and the take-out. But since there was nothing for more than four months, it remains difficult”, he explained. However, the host of Kitchen nightmare is delighted to have escaped the dismissal of its teams: “I was keen to keep my workforce, I made it a priority. We managed to balance, but I am unable to tell you what will happen tomorrow.” Known for his outspokenness, the chief did not mince his words when he mentioned Jean Castex’s speech on this new deconfinement.
Philippe Etchebest annoyed by “stop and go”
Contacted by Europe 1, on Thursday 22 April 2021, the jury of Top chef began by deploring: “I didn’t learn much that we didn’t already know… this possibility of opening terraces and shops in mid-May. It was said like: ‘Could’. So it’s still in the conditional”. Before adding: “I can’t tell you much more than I’ve said before because we don’t know anything more”. As for the said “reopening of the terraces”, he felt that “it’s a first step” while recalling “that we do not yet know the vertical conditions for opening the terraces”. Bringing up the rumor that “the gauges” would be at “thirty percent” and “only at noon”, he felt that “these are pretty hard conditions to endure” especially since they do not concern all restaurateurs in France. If he understands “frustration” ambient, he explained “understand that it takes bearings” in order to avoid a new closure. “The stop and go, it’s over! That’s enough!”, he blurted out.
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