The 11 French chefs profiled in the followingWine Spectator report all work in America and do the cuisine of their homeland proud. They all work at the top of their field, and each brings the mastery of French technique to the tastes and bounty of North America. Each has adapted in his own way and found success. Not surprisingly, wine, from France and elsewhere, is a major element of the dining experience at each of these chefs' restaurants.
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