{"id":5299,"date":"2021-05-25T10:28:45","date_gmt":"2021-05-25T08:28:45","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/non-categorise\/le-restaurant-ce-plaisir-indispensable\/"},"modified":"2021-05-25T10:28:45","modified_gmt":"2021-05-25T08:28:45","slug":"le-restaurant-ce-plaisir-indispensable","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/fr\/mode-de-vie\/le-restaurant-ce-plaisir-indispensable\/","title":{"rendered":"Le restaurant, ce plaisir indispensable"},"content":{"rendered":"\n
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Malgr\u00e9 les restrictions dues \u00e0 la pand\u00e9mie, il n’y a pas encore beaucoup de certitudes, mais quelque chose bouge dans le secteur de la restauration.<\/p>\n

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Malgr\u00e9 le mauvais temps et les restrictions, les r\u00e9servations dans les restaurants en plein air sont arriv\u00e9es en grand nombre ; il y a eu ensuite quelques annulations, mais la majorit\u00e9 a maintenu et satisfait son d\u00e9sir de s’asseoir \u00e0 table, de savourer un plaisir qu’elle n’avait pas connu depuis un certain temps. Les plats demand\u00e9s sont des plats r\u00e9confortants, des plats simples, soit pour comparer l’habilet\u00e9 en cuisine que beaucoup ont mise en \u0153uvre ces derniers mois dans leurs maisons, soit parce que ce n’est pas encore le moment de penser, d’exp\u00e9rimenter. Ou parce que l’air qu’ils respirent en ce moment est la meilleure nourriture qui soit. <\/p>\n

Ou le fait que les restaurants conceptuels ne sont pas encore ouverts parce que beaucoup d’entre eux n’ont pas d’espaces ext\u00e9rieurs. Il n’en reste pas moins que la curiosit\u00e9 ne va pas tant \u00e0 la nourriture qu’\u00e0 d’autres choses ; \u00e0 la table voisine de la mienne, la conversation avec le serveur ou le propri\u00e9taire tourne autour de sujets qui parlent d’accueil, d’hospitalit\u00e9, du d\u00e9sir de se sentir bien. Un client demande m\u00eame d’o\u00f9 vient le terme dehor, prenant au d\u00e9pourvu la personne qui distribue le menu. Par curiosit\u00e9, nous avons cherch\u00e9 sur nos smartphones et d\u00e9couvert que le nom vient de son premier inventeur, le comte Philippe Dehor (1718-1792), qui, victime d’une chemin\u00e9e dans la salle \u00e0 manger de sa maison, d\u00e9cida de d\u00e9jeuner assis en plein air \u00e0 l’abri d’un rideau qui devint plus tard la mezzanine que nous connaissons tous aujourd’hui. <\/p>\n<\/div><\/div>\n

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\n Le terme Dehor vient du comte Philippe Dehor, qui a \u00ab invent\u00e9 \u00bb les stalles modernes.<\/div>\n<\/p><\/div>\n
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Bref, la vari\u00e9t\u00e9 des conversations est incessante et peu d’entre elles portent sur la nourriture, la composition de l’assiette, l’un des nombreux changements que nous verrons appara\u00eetre d\u00e8s que toute l’Italie renouera avec l’exp\u00e9rience d’un repas complet.<\/p>\n

Une chose est s\u00fbre, d\u00e8s ces d\u00e9buts : la restauration a de l’avenir<\/strong>! Le plaisir de cuisiner chez soi pour des amis \u00e9tait un palliatif, la livraison le sera aussi. Un ph\u00e9nom\u00e8ne qui durera, certes, mais qui ne remplacera jamais le vrai plaisir de s’asseoir \u00e0 une table de restaurant<\/strong> et d’en savourer toutes les composantes : les autres, l’\u00e9l\u00e9gance, les lumi\u00e8res, la musique quand elle est parfaite, le service.
Les restaurants, trattorias, pizzerias qui sauront y porter la bonne attention seront r\u00e9compens\u00e9s ; et ce sont les professionnels qui ont r\u00e9sist\u00e9 pendant ces mois, cr\u00e9ant de nouveaux menus compr\u00e9hensibles, ajustant le beau, formant le personnel, qui sera choisi par les clients. <\/p>\n<\/div><\/div>\n

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Ce sont les quelques certitudes que nous avons dans un monde qui sera diff\u00e9rent<\/strong>, o\u00f9, esp\u00e9rons-le, les gestes et les actions de ceux qui ont compris que c’\u00e9tait trop avant prendront de la valeur. Trop de superficialit\u00e9, trop d’apparence, trop de storytelling non \u00e9tay\u00e9 par la v\u00e9rit\u00e9. <\/p>\n

Pourquoi avons-nous \u00e9crit des menus compr\u00e9hensibles ? Parce que celui qui s’assoit \u00e0 la table d’un restaurant ne le fait que dans un seul but : se sentir bien ! Se sentir bien, c’est ne pas avoir \u00e0 se casser la t\u00eate pour comprendre le nom d’un plat<\/strong>, c’est pouvoir d\u00e9cider de ce que l’on va manger sans avoir \u00e0 subir la litanie descriptive du plat qui, parfois, est si longue que ce qui est dans l’assiette en devient \u00e9touff\u00e9, d\u00e9gonfl\u00e9. Raconter est un art et cet art doit devenir la signature stylistique du restaurant<\/strong>, accompagn\u00e9 du principal outil \u00e0 sa disposition : la carte ! Belle quand on la tient encore en main, papier ou num\u00e9rique, elle doit repr\u00e9senter et annoncer le plaisir de la soir\u00e9e. Et pour cela, elle doit contenir un maximum d’informations, laissant au serveur ou au patron la t\u00e2che non pas de d\u00e9crire le plat d’une voix monocorde mais de s’int\u00e9resser au convive avec la joie de le faire. <\/p>\n

Car c’est ce dont vous aurez le plus besoin pendant un certain temps, pour r\u00e9parer les<\/strong> pots cass\u00e9s ! A tout moment de la vie, et le restaurant sera l’un des lieux privil\u00e9gi\u00e9s pour le faire. Des exemples dans les premiers jours apr\u00e8s la r\u00e9ouverture ? Ils sont nombreux ! Dans les restaurants o\u00f9 nous sommes all\u00e9s, il y avait ce besoin, le bruit de fond \u00e9tait un bavardage continu de gens qui parlaient, sans fin. Soudain, nous avons remarqu\u00e9 qu’il n’y avait plus de tables de couples qui regardaient dans le vide en permanence. Et les restaurateurs avec le sourire de ceux qui sont revenus faire un des m\u00e9tiers les plus fatigants qui soit mais qui repr\u00e9sente leur vie !
Des sensations bien s\u00fbr, rien de statistiquement pertinent mais une conviction granitique : le restaurant n’est plus quelque chose de superflu dans le quotidien des choses<\/strong>. <\/p>\n<\/div><\/div>\n

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Malgr\u00e9 les restrictions dues \u00e0 la pand\u00e9mie, il n’y a pas encore beaucoup de certitudes, mais quelque chose bouge dans le secteur de la restauration.<\/p>\n","protected":false},"author":1,"featured_media":2347,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[169],"tags":[],"class_list":["post-5299","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mode-de-vie"],"acf":[],"yoast_head":"\nLe restaurant, ce plaisir indispensable - Pizza Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pizzastories.le5stagioni.com\/fr\/mode-de-vie\/le-restaurant-ce-plaisir-indispensable\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le restaurant, ce plaisir indispensable - 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