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Superchef Daniel Boulud stands at the pinnacle of French chefs in the United States. The place of the French chef here today is difficult-we want them to impress and coddle us with refinement and sophistication, but we also want the food to be comforting, the evening fun. This is where Daniel excels. Wine Spectator's Owen Dugan explains.
For the full article, check out the new issue of Wine Spectator, on newsstands August 23, 2011.
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