why he eventually had to fire his son Johan!

You knew them over a year ago on M6. Moving father-son duo, John Jacquesmanager of a restaurant in Epoye in the Marne, worked together with Johan† The latter wrote in his father Nightmare in the kitchen to help him up the hill. Debts piled up at that time, causing sales to fall and customers to disappear at the same time. If the show shot in September 2020 (after incarceration) revived the establishment for a few days, the global pandemic was terrible for her. In particular, the chief tells us that he had to fire his son… Where are they today? Have they kept in touch with? Philippe Etchebest and solved their financial problems? Tele-Loisirs.fr heard of Jean-Jacques and his son.

Tele-Loisirs.fr : how is your restaurant doing?

Jan Jacques: To date we are still open but the recovery is difficult. We survive. There are clients that we lost with the incarceration that are difficult to recover. People have become accustomed to teleworking, they no longer come to eat on site. We are trying to find solutions to improve the situation, but it remains complex.

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Specifically, a year and a half later, what has the passage of M6 brought you?

In the beginning it brought us a lot of enthusiasm, even from people we didn’t know. Then there was the second birth. It must be said that we made the show at the wrong time (in September 2020, editor’s note)… Our business has not been revived as we had hoped.

Looking back, how did you experience this first television experience?

Unlike Johan, I was against it. But given all the steps he made, I accepted. I tell myself that people are going to restaurants less and less. In the center of Reims there are plenty that have closed the door.

Have you also thought of putting the key under the door?

We never considered closing despite the complicated situation. I was just a little pissed off about the help the state promised. Because we are with Urssaf, have quarterly VAT and we have late payments, we were not entitled to any support. All our financial worries are linked to the crisis…

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Finally, is it profitable for you to stay open?

Yes, because our turnover is stable. We manage to survive that way, even if we survive for the moment. It’s very hard to stay focused at the moment…

If you had to do it again, would you give the show another try?

Of course, despite the small staged side!

Did that bother you?

Not really, although there are things that Monsieur Etchebest could have seen without my son telling him. We have to start from the principle that all we will be asked for is what we will not get. I had five syrups and the only one I didn’t have was the one they asked for… But that’s the game! On the other hand, what offended me a bit was the first day Mr. Etchebest came to our restaurant. I had a reservation for 16 people on the terrace, the production refused to let them in because of the sanitary rules (effective at time of filming, editor’s note) and so the first thing he said when he arrived was “there’s no one here”…

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Are you still in contact with the chief?

Not really currently, but I was on the phone twice a few months after the broadcast. He called me to see how I was doing. In retrospect I am aware that he has other shows, that I am not the only one. I hope one day he will come back to see us again.

Philippe Etchebest also helped you to communicate better with your son Johan. Do you still work together?

There are no more worries between him and me, but I now work alone. Given the events, I couldn’t stand it. I couldn’t afford to pay anyone if it’s just takeaway. He still comes to help me every now and then. Now he has his own catering business. He’s a caterer and it’s starting to do him good!

Have you recovered financially, especially by paying off your debts?

Proceedings have been going on for the past few months. Many were canceled because I could prove things to the appropriate authorities by settling my debts. After the show is over, there are points that came up that weren’t there. When they said there were rent arrears, it wasn’t true. We heard it was the owner who called production to say so.

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How do you see the future of your restaurant?

I go a little further behind the stove. I’m waiting for the time to retire.

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