Chef Philip Molle, of Boulderhouse Brasserie, now has his hands in his hair, writes VRT. “When the stands open on May 8th, I won’t have enough panels to open,” he sighs. The chef attaches great importance to quality and thus refuses to serve his dishes in aluminum plates. “For example, if you eat Carpaccio from such a dish, it won’t taste good,” he says.
Principe
This principle might cost him dearly in a minute, because if he doesn’t get his paintings back in time, it will be difficult to open them on May 8th. “It’s pointless to buy five hundred new paintings,” he says.
Everyone is now wondering if it would be wise to request a deposit for the dishes. “We find it difficult to do this when everyone is struggling,” explains the chef. “Suppose you ask for 10 euros per dish, because it deserves it well. The person who orders four dishes has to pay an additional 40 euros. That’s too much. We didn’t want to do that to people.”
At least Philip Mall still hopes customers who have plates from him will return them soon. Only in this way will he soon be able to open his kitchen again, just like other restaurants.
