"Ah Max. What am I gonna do with you, Max? Max, you had the looks. Tight as every French place, but somehow still cosy. You had the talk, as despite being a native, I had to ask for an explanation of half of the menu. But the walk? That strange word to describe something close to an Andouillette but not quite an Andouillette. What was it again? Ah, yes, a Douillette! Something close to the real thing, just missed by an A.Then there were the Rognons on the specials. Actually, there weren't any. All the stock had been ordered by the 3 other persons in the restaurant at 19.30, and you were fresh out. Or perhaps not so fresh?Then, Max, I had to take a chance on something for which you had a name, which should have been an entrecote with bone marrow. It turned out to be a very decent entrecote with bone marrow. So why didn't you call it an entrecote with bone marrow, Max? It's not like it's a creation in a 27 star fusion cuisine, it's a slab of grilled beef thrown on a plate made of stone.I even remember the wine, who couldn't really decide for itself if it was going to have a strong after taste or not.Max, nothing was bad, actually quite good, and you have talent, but keep it simple, or you'll lose your soul, and your customers."
