We know that times are tough for everyone, but in the Horeca sector, it seems endless. While they were finally getting back on their feet a little after the pandemic and the various measures put in place, restaurateurs, who are also not immune to the explosion in energy prices, no longer know how to cope. go out to manage to pay their bill.
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Restaurant owners in danger
To draw attention to this problem, a dozen restaurants have also decided to launch an awareness campaign by creating a mini-festival, “Brussels in the dark”, from September 29 to October 2, where they invite their customers to eat by candlelight. On the menu? A menu concocted without gas or electricity. But some restaurateurs have no choice but to go a step further and permanently close their establishment. At the start of 2022, chef Christophe Hardiquest announced the permanent closure of Bon Bon. “I just want to do something else. I’m a little disillusioned: like many restaurateurs, today I spend more time solving administrative problems or personnel problems rather than doing my real job, my real passion and being in the kitchen… It’s mainly for this I am looking for another formula. “, he confided to us then.
This week, we learned of the closure of another emblematic establishment in the capital: Maxime Maziers, formerly known as Bruneau in Ganshoren. The institution, opened in March 1975 by Jean-Pierre Bruneau, was one of the rare triple-starred establishments in the capital, from 1988 to 2004. Since 2018, the establishment has been run by young chef Maxime Maziers, who himself had won his first star in 2017. In 2019, he was elected young Brussels chef of the year by Gault & Millau, he also distinguished himself by creating the menu for the 75th anniversary of the Battle of the Ardennes during the Sommet de l’ NATO in 2018.
A new restaurant for 2023
By taking over the helm of this restaurant, he had managed to breathe new life into it, as the Gault & Millau guide explained: “The young chef brings much more than a touch of modernity to this famous temple of Belgian gastronomy. Uncompromising in the selection of products, he always seeks to extract the best flavor through extremely precise cooking”. Two good years therefore, but faced with the many difficulties that the restaurant encountered in a few months, the chef made the decision to close his establishment. In an open letter, he says “the current situation forces us to react, in the interest of our employees and our company. Mobility problems, recruitment difficulties and the meteoric rise in energy prices have become a major source of concern for our brand (…)”. An announcement that had the effect of a small bomb with the regulars The restaurant Bruneau by Maxime Maziers will no longer be in a few months, however, it announces the reopening of a new restaurant in the upper part of the city, more in its image and above all more intimate in the course of 2023. To be continued…
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