There are customers who do it according to the rules of the art: a plate for the starter, one – or even two or three – for the main course and a last one for the dessert.
And there are those who, like Sonia, do “anything”.
Smiling from ear to ear, the 28-year-old young woman returns to her table after helping herself to the pantagruelian buffet at the Pacific 91 restaurant, located in the Croix-Blanche commercial area, in Fleury-Mérogis (Essonne).
On his plate: three parsley snails, half a hard-boiled egg, a slice of pâté en croute, two shrimps, a spring roll and a slice of salmon pizza.
“There’s nothing that goes together,” she laughs, “and that’s what I prefer: eating lots of different things in small quantities.
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Like her, this Monday in January, some 500 guests go back and forth between their table and the fifty linear meters of buffet in the 1,700 m2 restaurant, with its blue underwater atmosphere.
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