"cooking is always a little luck - even for professionals. a small mistake - for example, a cooking temperature too high or too low, accidentally change the amount of ingredients or the quality of the products of a supplier fluctuating. everything can seriously disrupt the instant of "good food". and turn an amateur guest to a sworn enemy. the behaviour of service staff in a restaurant may be similar. we, the guests, are waiting for the entrance to be served before the main dish and dessert after. is an unwritten law, an invisible contract between service and guests. We had tajine, sort of Roman oriental pot. chicken thighs, carrots, olives and salted lemons were in a clay pot. lamb shoulder, beans, olives and potatoes in the other container. Both dishes floated in very tasty sauces. It was good, but the Moroccan element was missing in one way or another. After eating about a third of our dishes, the waitress brought baguettes to our table the sauce could be better absorbed with the bread.At halfway, the waitress brought the kick: Semoule.Semoule of steamed wheat. the latter absorbed the rest of the sauce in a few seconds, and suddenly the Moroccan flavor had a taste of east. Why'd she come so late? with this question, a real good story, which badly started because of a neglected service, ends with a happy late Arab staff - casual, good value for money."
