Olivier Véran, the Minister of Health, confirmed it this Monday morning: the terraces will be able to open on May 19.
In the continuation of the deconfinement calendar, drawn by Emmanuel Macron and revealed by Le Parisien this Monday evening, sitting inside a restaurant is possible from June 9, with a gauge of 50%.
In nine days, all French people will already be able to rediscover the pleasure of being on the terrace. “It’s happy. The conditions allow it. The epidemic continues to decrease and the pressure on our hospitals is decreasing, ”said Olivier Véran on Monday morning on LCI. As he had wished, they will reopen on May 19, the first stage of deconfinement, with a curfew delayed to 9 p.m. The protocol will be strict, 50% of the maximum capacity occupied, and tables of six people minimum.
On June 9, the outdoor gauge will increase to 100% capacity, and still with tables of six, and a curfew at 11 p.m.
The interior of bars and restaurants can then reopen, with a maximum level of 50%, and an adapted protocol.
In bars, there will then be no service or consumption at the counter.
and in restaurants, tables should not exceed 6 people.
It will be necessary to wait until June 30 for the night restrictions and the gauges to end if the situation allows it.
100,000 to 130,000 reorientations
Professionals and the government are currently working to define precisely the "conditions" of this recovery, announced on May 4 the Minister for SMEs, Alain Griset, calling cafes and restaurants to reopen.
Read alsoRestaurants and terraces reopening: "finally some key dates to plan for us"
To compensate for this gradual reopening, the government has decided to extend the solidarity fund, paid monthly to companies in closed sectors.
From the beginning of June, this aid will be paid regardless of the loss of turnover still suffered, said Monday the Minister of the Economy Bruno Le Maire.
Bercy is currently discussing with professional organizations the amount of aid, which can currently reach 10,000 euros or 20% of lost turnover up to a ceiling of 200,000 euros.
Additional difficulty according to professionals in the sector, the lack of arms. “100,000 and 130,000 people who worked in the restaurant business have reoriented themselves,” according to Jean Terlon, vice-president of the Union of trades and hospitality industries (Umih), in an interview with 20 Minutes.