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1:37

Le Journal - Dilemme des restaurants

Difficulty: difficulty - Beginner Beginner

France

How should a restaurant owner go about finding the right recipe for passing on the increasing cost of basic ingredients to the customer? By math or by witchcraft?
Matches in Transcript
Caption 15 [fr]: Le steak tartare passe sur la balance,
Caption 15 [en]: The steak tartare goes on the scale,

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