Originally Posted by
dbuckho
As LondonElite pointed out you are asking the wrong question. While the higher end clientele at a Michelin star restaurant probably has some correlation to a higher vaccination/booster rate of your fellow diners after they stop checking at the door, the physical space itself (distance between tables, volume of the overall space) and what the restaurant’s staff is doing come April (I.e. are they still masking even though mandates are likely gone? Do they test the staff?) will have the greatest determination on your actual risk vs it being a high end restaurant.
I have only dined indoors a few times during the Pandemic - not in Paris, but took the risk for similar level places (I.e The Inn at Little Washington) and managed to come out ok. Taking a quick look at the 3 restaurants and pictures online, if I had your concern level, I would probably dine at Gagnaire and Leyoden but maybe pass on Arpege. And then a reach out to the restaurants to see how they will handle life post indoor mandate.
This is what I'm thinking too. It does appear it's going to have to be a last min decision. I'm tracking cases in all countries and trends (up or down) up until end of March and will probably decide then. Assuming restrictions are lifted by then, I can ask them what their protocols are at the time. Btw, your suggestion about Gagnaire vs Arpege, are you saying that because of physical size of dining rooms? Sadly the primary reason for the entire trip was to go to Arpege so as unrealistic as it may seem, i still have the reservation there. We're trying to get to the legendary chefs before they die or retire during pandemic. Ducasse was our other main one and he shockingly gave up during first year of pandemic and closed Plaza Athenee
