Le Coq aux Champs restaurant's starred response to the crisis

From the very beginning of the lockdown in early spring 2020, starred chef Christophe Pauly refused to let the health crisis get the better of him. He wasn't going to complain or wait for state assistance. And no question of letting his colleagues down, to whom he made a promise: "When the epidemic's over, you'll still have a job at Le Coq aux Champs."

The assets of Le Coq aux Champs 

However, at the time, this was by no means a sure thing. Yes, the refined and modern cuisine of Le Coq aux Champs, based on local products of the highest quality, has certainly enabled the restaurant to become one of the jewels of Belgian gastronomy. But the hotel & catering industry has been one of the sectors hardest hit by the health crisis and Christophe Pauly couldn’t afford to close his establishment for too long, owing to the major investments in progress. The starred chef knew he had to step out of his comfort zone. He could count on the excellent reputation of his cuisine and his customers' loyalty. And on BNP Paribas Fortis, his financial partner.

A relationship of trust 

"At the time, I knew I had to react quickly", says Christophe Pauly. "But where to start? I contacted Benoit Demarche, my bank advisor, in whom I've put my trust for years. He quickly offered me a solution and we deferred some payments and then discussed what we could do if things got worse. No one then knew how the crisis would develop or how customers would react. But an initial safety net had been set up. We could move forward."

Takeaway, a new profession

In a very short time, Christophe Pauly and his teams managed to set up a new gastronomic drive-in with a weekly takeaway menu. "Takeaway is a profession in its own right", he admits "What customers like about Le Coq aux Champs' cuisine is its identity, the quality of the products and the purity of the flavours. We must ensure we keep what they like in the takeout offering while making it easy to prepare at home. This means a coherent menu, an adapted choice of products and recipes, and instructions for reheating the dish - or even simply taking it out of the fridge in good time. The customer’s pleasure is essential. The simplicity and conviviality of our takeaway are contributing factors - from the moment the order is picked up at the restaurant to when it's eaten, which can be done directly in the biodegradable containers we've chosen."

Given the success of his approach, the chef had to quickly move up a gear. Christophe Pauly and his bank adviser considered several online payment solutions before choosing a transfer system that is better adapted to the realities of the Coq aux Champs. Several months later, these decisions have paid off: "Our takeaway service is unbelievably successful!"

'What I expect from my bank'

"For me, it's a bank's quality of service that matters", concludes the chef of the year. "It's a human relationship above all, with people I trust. Price is one thing, but what makes the difference is the relevance of the advice offered, especially in times of crisis. As an entrepreneur, I'm happy to allow - and even expect - my bank to be proactive in a constructive manner, within its area of expertise. If it thinks I'm going in the wrong direction, whether in terms of savings, taxes or credit, it mustn't be afraid of telling me and making suggestions. I want a real, long-term relationship. That's what BNP Paribas Fortis is offering me today."

Visit the Coq aux Champs website, and discover the menu and menu of the week.