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September 06, 2006


Joanna Pena-Bickley

This is amazing info and access. who cares what the press feeds us, i love to snack on this type of reccomendation. As a non-foodie i trust it.


I'm not surprised that chefs are interested in checking out the smaller personal operations. For one thing, these seem to be what chefs are opening. The big places seem to be opened by entrepreneurs and operators. I'll admit it does alter the concept of destination restaurant a bit, but maybe that's part of the allure as well. It's encouraging to hear that chef's interests are in line with my interests.

It's also not particularly surprising that Robuchon's Atelier is the exception. Again, that makes sense to me.

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