“This Wednesday, I still had seven cancellations for New Year's Eve,
laments Florian Cheron, owner of Bistrot Chez Hubert, in Beg-Meil (southern Finistère).
I only have 43 seats in the dining room, compared to 71 a fortnight ago.
Fortunately, I sold 39 take-out menus. ”
Menus at 75 euros, with porcelain dishes from the restaurant on loan for the evening.
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More than ever, restaurateurs are redoubling their calculations and attentions to try to save the last evening of the year, traditionally the most profitable.
The restrictions imposed by the government (no consumption standing, ban on dancing) have cast a chill on the desires of the French to go out.
Most of the professionals, however, do not give up.
“I started to place my orders (foie gras, capon, champagne, etc.) at the end of October,
says Florian Cheron.
I will do less than 50% of the planned covers, but I cannot afford to close.
I'm going to leave some out of my pocket, because customers won't consume ...
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