Before the dark day when all restaurants shut, here’s sheer joie from a Frenchman – who now delivers
A few days after my dinner, with the restaurant world moving from despair to survival mode, I get an email from Desmurs. He will, like so many others, move to a delivery model: roast honey duck leg with confit red cabbage; Toulouse sausages with butter beans; ratatouille pie. Think £8 for a dish, plus a small delivery charge. “I don’t really believe this could cover the operating costs, because we are not known enough yet,” he wrote. “But by nature I fight back, I never give up.
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