"in itself it is a good idea to set up a bistro in a house like a porcellan ancon, not high-priced, simply furnished, according to the style of the house as an industired monument. so far, but if the services knew what to offer and not first to ask, the service already made a more peofessional impression; with ease alone it becomes difficult on time. if one could then keep the food apart and not to apply false feeding several times, another step would be achieved and if the chicken breast would not have the resistance of the sole of the shoe, I would also come back."
