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Mushroom Flan With Cru Beaujolais

Chef David Bouley, Bouley, New York
Owen Dugan
Issue: November 30, 2012

Chef Bouley got an early start in kitchens, and lit out for Europe to learn. In 1985 he opened Montrachet, an ambitious French restaurant in Manhattan, with Drew Nieporent. The restaurant was a great hit, and soon he had his own place, Bouley, a very fine restaurant with a downtown vibe. Bouley has two restaurants now. One, bearing his name, is the source of this signature Mushroom Flan dish he shared with Wine Spectator.

For the full article, check out the new issue of Wine Spectator, on newsstands November 6, 2012.

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