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John Curtas has been stationed at the MGM enjoying both new restaurants from the chef described as 'the best of the century'. But wait, there could be a flaw.

L'Atelier de Joel Robuchon

(From the KNPR Department of Corrections comes my humble admission that, after 10 years on the job, I finally made my second factual error by identifying the langoustines at Robuchon as coming from the Mediterranean rather than northern France. I mean anyone who knows a cassoulet from a crosne knows that the cold water sweetness of the Brittany variety is much different from the mineral richness of those flown in from Italian waters...DUH!)

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