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Sea Change

Five great chefs take a contemporary approach to fish and wine
Harvey Steiman
Issue: March 31, 2004

At the fish restaurant Le Bernardin in New York, a plate arrives holding a perfectly sautéed chunk of fresh grouper, meaty and juicy. It sits on a puree of wild mushrooms, garnished with roasted porcini.

For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2004.

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