«Главной ценностью концепта оказалось меню»

from Ресторанная критика · host Коммерсантъ FM

Обозреватель ИД “Ъ” Дарья Цивина рассказывает, почему исполнение блюд может «смазать» общее впечатление от заведения.

Episode metadata supplied by the publisher feed · Published Aug 29, 2020

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«Главной ценностью концепта оказалось меню»

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