Start Your Ovens!


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 * Heheheh... Ha ha HAAA! GENIUS! I can't believe I didn't see it before...
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 * I was so focused on making the perfect FRENCH entrée that that I didn't even THINK of borrowing from Italy!
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 * And sure, this Baux-de-Provence oil doesn't go with my ORIGINAL recipe -- but if I swap out the tagliatelle for this ravioli...
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 * It all FITS! It all just... Ohhh, this is gonna be AMAZING!
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 * It all FITS! It all just... Ohhh, this is gonna be AMAZING!
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Level 6 "Cook!"
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 * Send Remy to the Kitchen to cook!
 * 24h
 * 30, 250
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 * (Ahem--) Presenting, for your culinary pleasure, La Ratatouille's soon-to-be newest entrée...
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 * A Chef Remy original... Cocotte of Herb and Sun-Dried Tomato Ravioli, with accents of Baux-de-Provence oil and fresh sage!
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 * Oh... and there's the option to get a small ratatouille on the side, too.
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 * Look, if you want to fill tables, sometimes you've got to meet your diners where they're at!
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 * Look, if you want to fill tables, sometimes you've got to meet your diners where they're at!
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