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Page 23 · column 1 of 5 · from the scan, no model involved
their own gardening and animal raising, and Alain begins dinner preparations at noon each day. When they kept the restaurant open six days a week, they found they were putting in about 100 hours a week in their business with no time to catch their breath.
Dedication to quality was a big reason for cutting back to a five-day week. Alain does all the cooking, with the help of assistants who handle salads and pastries.
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