“We have nothing against taverns. It’s part of the life of a city. But this year, there were 18 in the Orléans metropolitan area. Some have benefited from cultural subsidies, use volunteers or exceed hours that would be prohibited in a city center bar,” denounces Jerry Gras, president of the Union of Hotel Trades and Industries (UMIH) 45.
If summer is now behind them, professionals see the same scenario returning, in another form. “At each event, we see food trucks or gourmet stands appear. And now, with the Christmas markets, it’s starting again,” says Jerry Gras irritated.
Beyond official events, the union also points to the rise of parallel catering in the Loiret, driven by individuals or micro-entrepreneurs who offer “homemade” dishes without respecting the health obligations imposed on restaurants.
“Some sell cakes or prepared meals via social networks. Why not ? But if we impose strict standards on professionals, these people must be subject to the same rules. Otherwise, it’s no longer a fair game. »
Orléans Métropole contests any deviation. The community recalls that the taverns were not born spontaneously, but were the result of a strategy launched around ten years ago to revitalize the quays of the Loire, which were then unattractive. According to her, they would have made it possible to defuse problematic gatherings, to provide a stage for local artists and to strengthen tourist attractiveness.
The Metropolis defends taverns
She affirms that these structures do not operate outside the rules: each tavern obtains precise authorizations, respects strict schedules, limits noise pollution and pays a fee for occupying the public domain. Projects are chosen via calls for projects renewed every three years, which, according to the Metropolis, guarantees rigorous control.
As for the figure of eighteen taverns mentioned by the UMIH, the community is nuanced: only three have existed for several years in Orléans itself. The others, located in neighboring municipalities, are, according to her, a local offering, not an uncontrolled proliferation.
The Metropolis also rejects the idea of direct competition with restaurants. She believes that the taverns and food trucks installed offer simple options, without integrated kitchens, very dependent on the weather, and that they do not encroach on the activity of traditional establishments.
For the union, these details are not enough to ease tensions. The UMIH recalls that the profession is going through a difficult period, marked by a drop in activity for two years, aggravated by the fall in purchasing power, an uncertain economic context and the evolution of the rules concerning restaurant vouchers.
In this fragile context, each ephemeral installation is perceived as an additional threat. The union hopes to obtain a round table with the Metropolis before the summer of 2026 in order to clarify the rules and prevent new conflicts.