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Celeste says the prices on their menus are lower than those in comparable French restaurants in the metropolitan area, in part because they want to tempt people to try things and develop their taste.
“There are some things, like snails, if you don't like them, you don't like them," says Celeste with a smile.
“But there are things like sweetbreads that are just wonderful if prepared the right way. Alain's cooking is very good, really good," she adds with wifely pride.
"We don't bring back any full plates to the kitchen!"
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