Tuck’s Reviews > The Sinner's Grand Tour: A Journey Through the Historical Underbelly of Europe > Status Update

..."It didn't take us long to realize that the restaurants were also run like banks; dining out is treated like a gold bullion transaction. Every dish on the menu is calibrated by weight--200 grams of cheese fondue, `125 grams of salmon--all of exquisite quality, but all rapaciously expensive. You could imagine the chefs measuring each ingredient with calipers. Les was mortified. "There is no love of cooking here!"