1.0GuardianTVhttps://guardian.ng/tvAbiodun Ogundairohttps://guardian.ng/tv/author/abiodun/rich600338<blockquote class="wp-embedded-content" data-secret="Llowiz0xaB"><a href="https://guardian.ng/tv/the-future-of-dining-out/">The future of dining out</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://guardian.ng/tv/the-future-of-dining-out/embed/#?secret=Llowiz0xaB" width="600" height="338" title="“The future of dining out” — GuardianTV" data-secret="Llowiz0xaB" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://guardian.ng/tv/wp-includes/js/wp-embed.min.js </script> https://s3.eu-west-1.amazonaws.com/tv.guardian.ng/2024/06/The-future-of-dining-out.jpg19201080After an economically crippling Covid-19 lockdown, Parisians are now flocking to their favourite bars and restaurants once again. But with the virus still circulating widely and colder weather just around the corner, do restaurateurs have any cause for optimism? We speak with celebrated Paris-based chef and restaurant owner Edward Delling-Williams.