Success in the Cellar

For chef Didier Virot, the secret to great food is the wine match
Kristiana Kahakauwila
Issue: November 15, 2005

The kitchen at Aix, a Provence-inspired restaurant on New York's Upper West Side, is packed, despite the fact it's early afternoon. Chef Didier Virot is leading his staff through a wine tasting, his French accent caressing the names of the wine list's newest additions.

For the full article, check out the new issue of Wine Spectator, on newsstands November 15, 2005.

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