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Wilfrid

Faro

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I’ll be there soon enough, but I’ll bet you just about anything they won’t be serving them then.

Probably those dishes'll be out having dinner somewhere with Frenchette’s pithivier.

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It's almost ideal - instead of investing in weeks and weeks of critic/foodie bait after the opening, you can just make zero of a dish and still claim it was on the menu, or make one and you get the added benefit of instagamic evidence. 

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