Cuisine
Culinary savoir-faire

Chef Thomas Neviade: "I can't wait to welcome our guests back and cook dishes I know they will enjoy"

Thomas Neviade
For a number of employees, June 9 marks the beginning of the return to the office and to the canteen. How can we best prepare the reopening and ensure that the lunch break remains a truly convivial moment that we have missed so much? Interview with Thomas Neviade, chef of a B&I restaurant in the Paris region, who explains how he has prepared the reopening.

How do you envisage the June 9 reopening?

Thomas Neviade Because the self-service has been closed for two months, for me June 9 is the opening date for the restaurant. So, we have to start from scratch. During the last confinement, our fast-food stand was the only catering outlet that remained open. Our guests want greater variety and hot dishes. As of next week, we expect to welcome around 400 people per day in our restaurant and so I am adapting my orders and menus accordingly.

It is also important to make sure that the reopening runs smoothly. With my team, we respect a strict sanitary protocol: plexi-glass on each table, floor markings for distancing purposes, gel available, extended opening hours (11:30 am to 2:30 pm), etc. We also respect a maximum capacity of 215 people in the restaurant at any given moment. A screen will be installed at the canteen entrance giving staff members real time updates on the number of places available.

It is also important to make sure that the reopening runs smoothly. With my team, we respect a strict sanitary protocol.

Chef Thomas Neviade

Have you planned anything special to welcome back your guests?

TN Yes indeed, because our guests will be eager to share their lunch once again with their colleagues. I think it's important to please them after being closed for such a long time. Together with my team, we have devised some special menus and activities.

I know what my guests like so for reopening day, I've planned a menu I know they love. Chickpea curry, fillet of saithe with virgin sauce and free-range chicken carved at the table. We will also be serving grills, and offering our guests the opportunity to savor marinated beef kebabs. I am delighted to be able to cook meals which will make them happy, and that they can eat in the canteen or on the terrace outside.

Throughout the month of June, we will also accompany the reopening by providing a “tongue-in-cheek” entertainment program to mark special occasions with live music on June 21 in honor of the Fête de la musique music festival, a special activity featuring local honey produced by the site’s beekeeper, and activities to celebrate the Euro football tournament and the Olympics, etc.

Our guests will be eager to share their lunch once again with their colleagues. I think it's important to please them after being closed for such a long time.

Chef Thomas Neviade

What does this mean for you and your teams?

TN The entire Elior team is happy to get back to work, to find their colleagues and to please our guests. Our team is made up of 11 people who are all motivated to cook good dishes. On June 9, we will all have breakfast together so that we can catch up and discuss the reopening. The pastry chef will be proposing new dessert recipes for special occasion days, such as a musical-note decoration for the June 21 musical festival. We all know how much these entertaining activities are appreciated, so everyone contributes their ideas and skills.

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