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A New Menu for Burgundy

The next generation of chefs is stirring up the staid restaurant scene
Per-Henrik Mansson
Issue: December 31, 2004

Ten years ago, La Bouzerotte was like many other traditional restaurants in Burgundy. It specialized in andouillette sausage, oeufs meurettes and coq au vin. Today, it remains a rustic place overlooking a tree-lined country road that winds past wheat fields outside Beaune.

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

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