Parisian cafés are a cherished part of French culture. Here’s why they might be in trouble
It’s a quintessentially French experience – regulars ordering the wines of the day alongside cheese and charcuterie – but one only made possible by one of the most divisive issues in the country right now: immigration.
At Le Pinardier, those food orders from the sunny terrace quickly end up 70 feet away, in the kitchen, in the hands of 24-year-old chef, Sazal Saha.
Originally from the city of Kuhlna in Bangladesh, Saha is in his fifth year at Le Pinardier after training in catering for two years at the Joliet-Curie School in northern France.
He’s typically the only person working in the kitchen, which means he does everything: buying the produce, preparing ingredients, cooking, washing the dishes and cleaning.
“Managing the kitchen is not easy when you’re working alone,” Saha told TBC Travel News. “It’s so complicated, sometimes I get tired, but I’m used to it,” he said with a smile.
