It was a true gastronomic experience. Everything was just right: the company at the table, the tastefully restored restaurant, the five courses, the wines, plus the service before and after. The culinary jargon also bubbled and tingled: over a pickle of this, on a bed of that. The atmosphere was so devoted that I asked a little timidly: “Do you also have non-alcoholic beer?” The maître was so confident that she replied, without hesitation or a smile: “Oh certainly, I have a very nice Heineken 0.0 for you.”
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