Getting a table at Manhattan's hot new Alain Ducasse restaurant used to be impossible. Not anymore.

在曼哈顿新开的火爆的阿兰·杜卡斯饭店吃上一桌曾经是不可能的。现在不了。

Diners might see an upside, too. Getting a table at Manhattan's hot new Alain Ducasse restaurant used to be impossible. Not anymore.

就餐者可能也看到了有利的方面。在曼哈顿新开的火爆的阿兰·杜卡斯饭店吃上一桌曾经是不可能的。现在不了。

In 1991 Alain Ducasse, a multi-Michelin-starred chef, told the New York Times that the fondant had reached a point where restaurants " were practically obliged to make it" .

1991年，获得多颗米其林星星的厨师阿兰·杜卡斯对《纽约时报》表示，巧克力流心蛋糕已经到了餐厅" 不得不做" 的地步。