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Never one to be defeated, iconic French chef Alain Ducasse has revealed a new anti virus air system at his tiny Allard restaurant in Paris, in order to overcome social distancing restrictions, The New York Times reports.
Photo: Philippe Vaures Santa Maria
The new bespoke 50,000 euro ventilation system was invented by designer Patrick Jouin, architect Arnaud Delloye, and a team of experts using hospital technology to reduce the risk of airborne transmission of the virus.
As a result, after closing its doors in march, one of Paris' smallest restaurants was able to re-open this week at 80 percent capacity, which would have otherwise been impossible.
“With this new system, the air in each table is as contained as in an operating theatre," Ducasse told the Associated Press.
The high-tech filtration system reportedly slows down the speed of air particles 20 times, allowing them time to be sucked away by ventilation mouths above each diner before they have a chance to spread to the next table.
“If you’re a virus carrier, the people just beside you will be safe,” said air filtration designer Arnaud Delloye.
The system has already been tested and validated by France’s state health agency INRS, with positive feedback from France’s Ecology Minister Brune Poirson, saying it “allows a significant reduction in the risk of virus transmission in a restaurant.” But some scientists have expressed scepticism.
Photo: Philippe Vaures Santa Maria
If the system proves popular it may well pave the way for other small restaurants, like Roman trattorias and other Parisian bistros, which are unable to feasibly re-open due to capacity restrictions driven by social distancing measures. In the Fine Dining Lovers coronavirus survey, 69% of diners said they would rely on safety measures taken by restaurants when considering eating out again. So could this be the sort of tangible encouragement that consumers need to return to dining out with confidence?
Back in April, Ducasse, who holds the most Michelin stars in the world, had already stuck his neck out, saying it was safer to eat in restaurants than at home. Now it looks like he's put his money where his mouth is, and he's already talking about rolling out the concept across his global portfolio if it's successful.
Photo Philippe Vaures Santa Maria
