Every Wednesday and Sunday morning, he prepares the trademark onion strings in his garage, delicately plaiting the stalks. Each bundle weighs 3.5 kilos. On Sunday afternoon, he cooks a big stew that will last him for the week. Five days a week, Henri wakes up around 6.30 am, loads up 20 strings of onion on his second-hand butcher’s bike and starts visiting his customers. He will have a sandwich at lunchtime and a couple of pints of IPA bitter in the evening