In both his eponymous Manhattan fine dining restaurant and his recent cookbook, Gabriel Kreuther: The Spirit of Alsace, the chef brings together past and present, Europe and the United States. Just as he grew up on a farm in Alsace and now cooks at the top level in New York, a meal at his Wine Spectator Restaurant Award winner might begin with a supremely homey tarte flambée and progress to a modern delicate sturgeon tart served under a wineglass filled with smoke. For this story, Kreuther offers four dishes from his childhood, suited for spring entertaining by home cooks, plus recommended wine matches from his head sommelier and Wine Spectator.
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