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    • Callie Fromm

      Sophisticated spelling aside (it’s “omelette” in France), the French omelet is rolled into an elegant cigar, while the American omelet is folded over into a half-moon bulging with ingredients. Continuous stirring creates a silky texture, and the brief cooking time results in an even, pale yellow complexion. At Chicago's Au Cheval, chefs combine the best of both worlds; but French or American, there’s only one word to describe their omelet "du jour" — delectable.

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