you in your business, but all restaurants right now, and that is a very tough economic climate. mmm. and actually it s been a climate building for years. and perhaps you were knocked back and many others were, more than anything, by the covid pandemic. and ijust wonder, as you reflect now on what that meant to your business and many other restaurant businesses in this country and around the world, just how tough was it? it was incredibly tough. and i will never forget those days where i had to come in here to check the premises, obviously, for insurance reasons, and to make sure everything was all right and to come in to. because you shut down. for the first time in your family history with le gavroche, it shut its doors. you had to, of course. we had to. lockdown was lockdown. but to come in here. ..lights out, the smell of a stale restaurant, the dust everywhere made me weep. did it? and made me cry. i sat down over there on one of the banquettes and just put my head in my
firefighters, soldiers and police are searching for survivors as the temperature hits 13 degrees celsius that s about 9 degrees fahrenheit. those efforts carried on into daybreak as authorities warned that more aftershocks may occur. a second quake struck neighbouring xinjiang hours later. the damage from that 5.5 magnitude strike was not immediately clear. in a statement, chinese president xi jinping said: he s ordered full rescue efforts to gansu, one of the country s poorest regions. taiwan president tsai ing wen has expressed condolences to china on the gansu earthquake. the islands presidential office added that taiwan is willing to provide assistance to china. now, international pressure is growing for israel to ease its military campaign in gaza. on monday, the us defense secretary was the latest to add his voice during talks with prime minister benjamin neta nyahu and israel s war cabinet. the department of defense says mr austin underscored the need for concerted
michel roux, welcome to hardtalk. it is a great pleasure to be sitting in this restaurant, one of the most famous in london, been in your family for the best part of six decades. the countdown to closure has begun. how do you feel about that? incredibly mixed emotions. it s. it s obviously happiness because there s light at the end of the tunnel, and by that, i mean not in a negative way, it s sort of. ..getting control of my life again. and then very, very sad emotions because it s the end of an era and it s. i also feel sad and emotional for all my team here, some of which, in fact, most of which i deem as family. and some of them, we ve grown up together, basically. so very, very mixed emotions. and the last the last week, i know i am going to be a wreck. why? why are you shutting down? because you could fill every table here for the foreseeable future. everybody wants to come and eat here if they can afford it. so why shut it? yeah, i mean, the business is successful an
following the day s developments. are there any indications of what the us position is likely to intense negotiations continue, the united states saying they re trying to resolve outstanding issues of the council members that they fully support getting more humanitarian aid in the gaza and speaking to diplomats, the sticking points or main language in regards to hostilities and we have seen the resolutions watered down to call for a suspension of hostilities but there is a phrase and then it still refers to urgent steps to get to a sustainable cessation of hostilities there remains a sticking point. we also hear from diplomats there remains a sticking point. we also hearfrom diplomats that there remains a sticking point. we also hear from diplomats that israel is only putting pressure on the united states in regards to this proposal for un united states in regards to this proposalfor un monetary united states in regards to this proposal for un monetary mechanism. they re conc
michel roux, welcome to hardtalk. it is a great pleasure to be sitting in this restaurant, one of the most famous in london, been in your family for the best part of six decades. the countdown to closure has begun. how do you feel about that? incredibly mixed emotions. it s. it s obviously happiness because there s light at the end of the tunnel, and by that, i mean not in a negative way, it s sort of. ..getting control of my life again. and then very, very sad emotions because it s the end of an era and it s. i also feel sad and emotional for all my team here, some of which, in fact, most of which i deem as family. and some of them, we ve grown up together, basically. so very, very mixed emotions. and the last the last week, i know i am going to be a wreck. why? why are you shutting down? because you could fill every table here for the foreseeable future. everybody wants to come and eat here if they can afford it. so why shut it? yeah, i mean, the business is successful an