FINANCIAL CHRONICLE – Situated across the square from the European Parliament in Brussels, Tourane Fresh & Pure is a fusion restaurant offering a unique dining experience where patrons can sometimes observe delegates and constituents engaged in policy discussions. This venue, where East meets West, is located just a two-minute walk from the European Parliament at 62-64 Rue du Luxembourg.
The restaurant, crafted in a modern fusion style, is described by its founders as “MediterrAsian.” Lan Dang, a Vietnamese origin, explains, “We have a fusion modern concept with Mediterranean and French cuisine and also Asian food.”
The menu at Tourane Fresh & Pure includes a diverse selection, from Greek Salad and Tuna steak to luxury Spanish cheese and ham. Among these offerings is the Vietnamese Pho, or beef noodle soup. Lan Dang notes, “Some of the techniques to cook Vietnamese food are from French cuisine. When the French came to Vietnam, they did not have much access to French ingredients, so chefs used Vietnamese materials with French techniques.”
The etymology of Vietnamese Pho is often linked to the French beef stew, Pot-au-feu. The French occupation of Vietnam resulted in a higher demand for beef, leaving behind bones that were ideal for broth. These beef bones are boiled for over 40 hours and delicately spiced with Asian herbs to create a light broth. Another dish, Bun Me, has roots in a French baguette, featuring grilled meat, liver pâté, and fresh and pickled vegetables.
Armed with a degree in food technology and nutrition, Dang is committed to serving healthy food with carefully selected fresh ingredients. “We guarantee healthy food, and customers appreciate it. There is also a trend for vegetarian cuisine,” Dang adds.
After working in the import-export trade, Dang transitioned to the food service industry. She discovered the restaurant’s location with a friend, situated on the ground floor of a heritage building that once housed a luxury hotel. Previously, the site operated as a restaurant and later a bar, which closed during the COVID-19 pandemic. Post-pandemic, Dang established Tourane Fresh & Pure.
Approximately 95 percent of Tourane Fresh & Pure’s clientele is international. The European Union comprises 27 countries, and there is a constant stream of visitors from America and Asia. Most customers are linked to the European Parliament, European Commission offices, and diplomats from EU member states and other nations with a strong presence in Brussels. Business representatives also frequent the restaurant.
“There is a significant demand for meetings. So, in our restaurant, we have two private meeting rooms,” Dang explains. “We also have the wine bar and restaurant, making it an excellent location for meetings. Whether it’s a first-time meeting for individuals from other countries, they can enjoy an elegant private room with nice food and drinks.”
Despite enjoying the restaurant business and interacting with customers, Dang acknowledges the challenges posed by the operating environment, including high taxes and recent inflation that has eroded purchasing power. Some EU tax and pay policies are adversely affecting the Hotels, Restaurants, and Café (HoReCa) sector.
“I like the restaurant, our customers, and our concept a lot,” Dang says. “But doing business has become difficult after COVID. I’ve heard that by 2025, almost 60 percent of the HoReCa sector in Belgium is under threat, and many are closing because they cannot survive.”
Following COVID-19, inflation rose to around 12 percent by 2022 due to monetary policies by the European Central Bank and Federal Reserve. “It’s a lot for Europeans,” Dang notes. “They are afraid of the future and do not want to spend. We cannot increase prices too quickly.”
Current laws exempt students from taxes, resulting in lower net pay for professional restaurant workers who must pay taxes. Additionally, government policies discourage part-time work by offering individuals 1,350 euros to stay at home, more than what they would earn working four hours. Progressive direct taxes on salaries further complicate matters.
The Cantillon effect describes how early beneficiaries of monetary stimulus receive benefits while inflation impacts others later. Years of stimulus policies have strained government finances in many advanced countries, prompting increased direct taxes on productive sectors.
As salaries rise to match inflation, experienced staff face higher income tax brackets. For instance, if a chef’s salary is increased by 200 dollars, the tax bill may rise to 2,000 dollars. “About 20 years ago, salary costs for a restaurant were only 25 percent of monthly turnover,” Dang says. “But now, salary costs are 45 percent of monthly turnover, which is why many restaurants cannot survive.”
