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Uproar in France as Three-Star Chef Removes Meat From Menu

William Echikson
Issue: April 30, 2001

April 30th, 2001 Uproar in France as Three-Star Chef Removes Meat From Menu Like most great French chefs, Alain Passard grew up preparing beef, veal, lamb and duck. But over the years, this classic repertoire began to bore him.

For the full article, check out the new issue of Wine Spectator, on newsstands April 30, 2001.

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