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Maybe they just looked at your pictures and decided not to go?

Or it may mean that the board is biased because of features unrelated to the food*. There's nothing wrong with such a bias because we know restaurants are not about food, but Wilfrid and Instagram tog

One interesting thing I've noticed at Le Coucou, and which kinda fascinates me, is that dishes are morphing over time.

 

The quenelle saucing seems different practically every time I've had it. Other dishes too.

 

When I was in school and then working in a restaurant kitchen, I can't tell you how many times they used to say "consistency" is the key. The customer wants the same exact thing they loved last time.

 

But this is a little bit more free-form, in my opinion. A little more jazz-y, if you will.

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