Classic haute cuisine adjusted the relationship with the diner to a basic principle: the customer is always right. It was the time of the severe dining room, the parishioner dressed for the event - access prohibited without a jacket and without a tie - the waiter disguised as severity and the maitre d ' bowing serious and obsequious, tending to slavish, when they spoke to him. Some took it out on the intruders, making it clear that they were wrong on the pitch. The customer is always right, he told himself, and if not, he is also right. On this principle, demonstrations of pre ...
Sign in to continue reading
Just by having an account you can read this article, it's free
Sign up
Thanks for reading EL PAÍS