The Breakdown of What makes a michelin-starred chef such as Stéphane Buyens of hostellerie Le Fox in De Panne, as he and his business forced to close due to the coronamaatregelen? Just, cooking. For the first time in his long career, distinguished himself during the easter weekend to the caterer. He is offering a 3-course meal for 50 euros, and that’s on a michelin star level.
from A Meli melo of the European lobster, white asparagus, and smoked “Oosterschelde” eel sauce, ” Vincent. To be followed by a hoevekip of Licques, with a cream of morels, and tarragon, new potatoes and herb butter. Closing with the Belgian strawberries a la Romanoff’. From this menu, you can make the coming easter weekend, enjoy. Stéphane Buyens puts on his apron and moves his own hand in the pot. The cost is 50 euros, no extras, not even the home delivery is in the region of the west Coast.
“I’ll put a hundred or so of them some menus to prepare for this weekend”, says the michelin-starred chef of Le Fox, to know. It was not his habit to turn out to be groceries, but the need is breaking the law. There may be something wrong with the home? “You need to have a klungel to do this in a hundred in a minute,” laughs Buyens. “For the appetizer and dessert were bite sized and the dish should be just warm it in the fire or in the oven. The only animal on the game board to the clients. We are hoping for the Fox’s sense of home. Of course, that’s not quite the same as the experience we deliver. This is a sequel, does it? We will be the first of this weekend’s wait and see how long you would like to lock the doors to keep it.”
but Still want to enjoy, despite the financial hangover
The door of the Le-Fox is, however, in conclusion, that does not mean that there are no invoices in the mail of Stéphane Buyens of light. “Monthly, we have 25,000 euros in fixed costs. That’s going to be about water, gas, electricity, water, insurance, annuities, and holiday, from our ten full-time employees that are now economically, unemployed, stay at home. As we work with the hospitality industry, not a full-fledged summer, and then I hold my breath for the consequences.”
at first, I was angry, because the only sector targeted by the coronamaatregelen. Now, I realize the need for. The discipline to which we adhere, it shows that the hospitality industry, a great deal of respect for one’s fellow man.
Stéphane Buyens of Le Fox,
it’s a try for the chef to enjoy. Last week, he could be at his sixtieth birthday celebration. “Last weekend, we enjoyed being with our family in the yard of a very nice meal. In very exceptional cases for other years to start the season. It’s good, it gives me a double feeling. On the one hand, we can enjoy it, but, on the other hand, it hurts that we have such a wonderful temperatures, no guests are allowed to take as a result. In the catering sector first, since the 14th of march. At first, I was angry, because the only sector targeted by the coronamaatregelen. Now, I realize the need for. The discipline to which we adhere, it shows that the hospitality industry, a great deal of respect for one’s fellow man.”
New has ships in The System. Under its jurisdiction, the local economy, he launched with his colleagues of the city council of the Pannebon. “There are fewer than 750 waardebons of up to 55 euros, are sold. As the congregation increased, which is 50 euros, with a 10 per cent deposit the money directly to the sellers. We are hoping that the demand from installers, painters, and electricians at the cart and jump in.” Info: www.depanne.be/pannebon. It’s Sunday you can make a reservation on 0477 51 28 55.