Undoubtedly, the health crisis will have upset the world of hotels and restaurants. Completely at a standstill for many months, but strongly supported by the state, the profession is now trying to set a new course.
A period marked by many last-minute cancellations by customers who became contact cases, but also because some fled restaurants due to the Omicron wave. The phenomenon has mainly affected breweries and large structures, less gastronomic tables.
The introduction of the vaccination pass changes little, according to the restaurateurs, compared to the health pass, already in force. Only the possibility of checking the identity of the customers is granted to them, but Laurent Lutse, the boss of the branch harms the UMIH, relativizes.
“We are not police officers, moreover in the decrees we are only encouraged to ask for the identity if we have a serious doubt.”
Laurent Lutse, president of the Night branch at the UMIH unionat franceinfo
After the Covid crisis, the world of bars, brasseries and restaurants is gradually being reformed: substantial salary increases for employees, new operating models to offer free time to everyone, greater attention to customers for local products. and respect for the environment.
For the spring, a few indicators show rising reservations from March-April in hotels, which indicates the start of a recovery in tourism. Something to reassure a little more for the entire profession.
To mark the value of French cuisine in these hazardous times, Thierry Marx offers a recipe for chicken fricassee.
Ingredients for four :
1 large free-range poultry, 400 g button mushrooms, 100 g butter, 100 g rapeseed oil, salt and pepper, 1 glass of water, 1 glass of rice.
Preperation :
Have the poultry cleaned by your butcher. Wash and prepare the button mushrooms.
Cut the poultry into four pieces and place them in a casserole dish where the oil and butter have been heated. Salt and pepper. Place over high heat to brown the quarters of meat. When they are sufficiently cooked, remove them and set aside.
In the same pot, keeping the cooking stock of the poultry, throw in the crushed Paris mushrooms. Add water and rice. Leave to cook over low heat. When the rice is halfway through cooking, place the four pieces of poultry on top and put in the oven for 25 minutes at 170°C.
Serve at the table directly in the casserole dish.