ANTWERP – 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 and many other establishments that have wowed the Michelin powers and the most refined palates around the world, doesn't really see any positives to come out of working.