Many haute-cuisine restaurateurs say they are now barely eking out an existence: wage costs account for 46% of turnover, raw materials for over 30%, while vat eats up a whopping 19.6%.

The pandemic changed people’s dining-out experience, with takeout becoming more common. But since dining out became fashionable in the 18th century, how and where people go to eat has been evolving.

Bon appetit! Clips from the French foodie film “Haute Cuisine,” based on the true story of pioneering chef Daniele Delpeuch, have arrived. These appetizing teases give us a piquant glimpse at ...