I'm sorry, but I didn't dare tell him at the time. However, one of your employees, rather than simply reheating the pesto and adding a little olive oil, preferred to add a lot of oil while boiling it with the pesto for a few minutes. He then added the pasta while continuing to boil for a few more minutes, and asked me if I'd like some Parmesan mixed in. I agreed, but shouldn't have, because as it boiled, the Parmesan became all stringy. It's a pity, because the products are good, but it's impossible for a professional chef to make mistakes like that. I really hesitated to tell him but I was afraid the person would take it badly. I'm not denouncing anyone, but a quick coaching is in order, as I'd like to be able to taste your pesto again under the right conditions, without having to look like I'm lecturing someone :) Restaurant Migros de Nyon (Centre commercial Lacombe) on 30.07.2020 at 12h00