
ANTWERP, Belgium (AP) — Necessity is supposed to be the mother of invention. If that were the case for the high-end restaurant industry, the coronavirus pandemic should have offered ample opportunities for creativity and renewal. Instead, it is turning into a bitter struggle for survival. Many a three-star Michelin meal has been put into a takeout box and sent out on Deliveroo scooters, as renowned chefs in Belgium and elsewhere try to scrape…
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