Although alcohol consumption remains possible inside bars and restaurants, it is prohibited on public roads in municipalities classified as heatwave red alert. “In many terraces, we serve with disposable cups,” objects the Union of Hospitality Trades and Industries. “It’s going to be quite complicated to manage,” predicted his vice-president.
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/2026/06/21/6a3796f11741e787087746.jpg "Music festival: Umih \"has difficulty understanding improvisation\" from the government on the alcohol ban")
“We have difficulty understanding improvisation” of the government, reacts Sunday June 21 on franceinfo, David Zenouda, vice-president of the Union of hotel trades and industries (Umih) of ÃŽle-de-France, while the consumption of alcohol on public roads is prohibited in the 35 departments placed on heatwave red vigilance on this day of Music festival.
“It seems to me rather a decision that was taken a little quickly”adds David Zenouda, who specifies that there was no “consultation”, in “discussion possible” with restaurants and bars this week, while we “knows that temperatures were going to rise”. He recalls that “restaurateurs and establishment owners have been preparing the Music Festival for a very long time and had been organized” to sell alcohol to take away. According to him, this Music Festival will be “quite complicated to manage for the police forces and quite complicated too” for restaurants and bars.
The sale of alcohol within these establishments remains possible. For the Music Festival, “In many terraces, we serve with disposable cups”concerns the one who owns two establishments in Paris. David Zenouda warns:
“We are not going to follow our client to the end of the street to say: ‘Be careful, you risk a fine’.”
David Zenouda, vice-president of the Union of Hospitality Trades and Industriesà franceinfo
Faced with the intense heat which will mark a whole part of France on Sunday, the vice-president of the Umih d’ÃŽle-de-France recognizes that the decision “seems consistent, obviously for public health reasons.” However, he wants to emphasize that the managers of the bars and restaurants know their job. They are required “not to serve customers who are intoxicated” and are “aware of the dangers that alcohol consumption can have, and particularly in the event of extreme heat. It is up to us, establishment owners, to be very vigilant, to set an example, to make bins available, to clean the front of our establishments, to serve cups, and not to serve people who are in poor condition. drunkenness”advises David Zenouda.
