There was one initial drawback when chef Georges Perrier bought his house: what he described as the "awful" kitchen. The only thing he kept during renovations was the floor. It is reminiscent of the bricklike Belgian blocks ubiquitous on streets in the older parts of Philadelphia. Wine Spectator's Sam Gugino explains.
For the full article, check out the new issue of Wine Spectator, on newsstands January 29, 2013.
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