The chiefs continued their engagement with carers. After you have been many to cook for them meals for the containment, they invite them now to come and sit down with the person of their choice, in their restaurants !
Fanny Rey and Jonathan Wahid, Mauro Colagreco, Guy Savoy, Yannick Alleno, Olivier Nasti, Christopher Hay, René and Maxime Meilleur, Emmanuel Renaut, Arnaud Lallement… On the initiative of Arnaud Donckele, a three-star Wave Golden to Saint-Tropez, and future head of the White Horse Bets, they are already 24, in all France, to be registered on the online platform “At the table, the caregivers !”. 200 tables have been offered to the hospital staff who fought against the coronavirus services (pneumology, intensive care, emergency and cells Co-vid).
“to Go to a restaurant is a promise of joy. After these weeks particularly difficult for the medical staff, my fellow cooks, chefs and I want to give them what we can do better: a meal for two, good food, sincere, generous and made with heart. We wish to continue to express our recognition and our admiration to those who take care of us.” explains the head of Cheval Blanc, St-Tropez, which is responsible to pass on the good word to his colleagues.
The general public invited to participate
“At the table, the caregivers !” is born of the meeting between several actors of the sector. LVMH and Cheval Blanc have designed and implemented a digital platform that lists the tables provided and connects restaurateurs and caregivers. The Michelin guide is committed to mobilize the communities of the heads and directors of the room, as well as to know the operation from its readers. The Solidarity association with the caregivers, founded by Anne Roumanoff, the link with the caregivers and will collect donations from businesses.
This initiative will be nourished by the generosity of the restaurateurs, but also of their clients and all the people sensitive to this cause. Companies can make donations to increase the number of places available for carers. And the public is invited to book menus, of which 10% will be used to finance additional tables for the hospital staff (“Good Menu”, launched by the red Guide, at a reasonable price and made up of seasonal produce and local). What show solidarity not only with caregivers, but also with the restaurant owners that have them as well need.
“A lunch or dinner in the restaurant, it is the insurance to be pampered, to enjoy a culinary experience and meet a craftsman who will be keen to share his passion. Many leaders have silently contributed to the overall effort during the confinement. To us, individuals and businesses to help them to go far in contributing to the offer of tables.” said Gwendal Poullennec, international director of the Michelin Guides.
The editorial team conseilleStéphane, one of those chefs who cook for the soignantsCoronavirus: a chain of solidarity between citizens, leaders and producteursLa recipe of the brioche in the county of Arnaud DonckeleSujetLVMHAucun comment
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