Pandemic holds few lessons for European chefs, mostly misery
November 15, 2020
ANTWERP, Belgium (AP) — Necessity is supposed to be the mother of invention. If that were the case for the high-end restaurant industry, the coronavirus pandemic should have offered ample opportunities for creativity and renewal.
Instead, it is turning into a bitter struggle for survival.
Many a three-star Michelin meal has been put into a takeout box and sent out on Deliveroo scooters, as renowned chefs in Belgium and elsewhere try to scrape through a second pandemic lockdown that is likely to threaten even the lucrative Christmas season.
Sergio Herman, who has run three-star, two-star...