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In just under two years, Alain Ducasse has firmly established his eponymous restaurant at the top of the Paris culinary hierarchy. By applying his restless culinary creativity to the glorious traditions of haute cuisine, Ducasse has achieved a remarkable synthesis of memory and surprise that defines the art of French cooking today.
For the full article, check out the new issue of Wine Spectator, on newsstands October 15, 1998.
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