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 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 against and around the pandemic.
“Sometimes you feel that whatever you built up over the years is slipping like sand through your fingers. It gives you this