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Pierre Gagnaire, a leading chef in France for 40-plus years, dismisses the notion of some sort of gap between a French cuisine created in France and one brought to America outright. "There are differences already in France," he says. "The way of cooking is not the same on the Right or the Left Bank in Paris." Wine Spectator's Jennifer Fiedler explains.
For the full article, check out the new issue of Wine Spectator, on newsstands August 23, 2011.
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