I want to know the answer to the following question:
What is the model for luxury Parisian restaurants?
All the background I'm provided with is that "A luxury restaurant, La Taverne Anglaise, opened in 1786 in the arcades of the Palais-Royal by Antoine Beauvilliers; it featured an elegant dining room, an extensive menu, linen tablecloths, a large wine list and well-trained waiters; it became a model for future Paris restaurants.". Is that enough to answer the question?