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New images from Alinea and Next restaurants food editorial cooking Chicago
A 1903 August Escoffier recipe, Suprême de Pigeonneaux à la Saint-Clair, as fantastically interpreted as a baroque tartlet by the award winning chef Grant Achatz.
Grant Achatz, the culinary wunderkind behind Chicago’s Alinea
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Dining at 2 Michelin Star Restaurant, Rossellini's at Palazzo Avino #Mashpotato
Nougatine Tuiles With Star Anise Mousse by tartelette
Alinea edible balloon dessert in Chicago. You're friggin kidding me!
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