Word: plat
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Dates: during 2003-2003
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...looking to win awards for creative gastronomy. "Every meal starts when a man asks a woman, 'Chérie, where do you want to eat tonight?'" says Jean-Louis. "Our cuisine is designed for women." Which means portions that are small bordering on skimpy; no sauces - too fattening; no "plat du jour" - too complicated; and never, ever two garnishes - an inexplicable personal obsession of Jean-Louis'. It doesn't hurt the bottom line either that the Costes own 80% of the operation that makes the 1,800 little rolls and 1,500 pastries the Costes restaurants serve daily...