Last November chef Alain Ducasse closed his five-year old Michelin-starred NYC restaurant Adour. He explains to Bloomberg: "It was very difficult with the restaurant and the hotel being unionized. It was becoming impossible to operate a restaurant, so it's good news. We're looking for somewhere now, but not in a hotel." He also explains the process behind the braised camel at his restaurant Idam in Doha, Qatar (it takes six days, no wine). [Bloomberg]
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