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  1. An eye for quality and an aptitude for taste are not the same thing. The person who can recognize at a glance the perfections or flaws in a diamond, its precise color and grade, is not necessarily...
  2. Scharffen Berger chocolate maker (800.930.4528, www.scharffenberger.com ), the producers of the world’s tastiest chocolates, does not limit itself to candy bars and gift boxes. It produces baking...
  3. The company reputed to have made the first croquet set continues to make the best sets. Jacques of London (877.374.8881, www.kensingtontrading.com ) claims credit for introducing Victorian England to...
  4. From the moment you enter Alain Ducasse at the Essex House until you step out to the streets of Manhattan, your senses are indulged with a series of unique, remarkable pleasures. The excitement...
  5. Despite the formal atmosphere of Taillevent, which features Louis XVI decor and a phalanx of tuxedoed waiters, the staff of the Paris landmark conveys a genuine sense of warmth. “Taillevent is more...
  6. As indicated by a résumé that includes a doctorate in biochemistry from Princeton and a cooking stint with madcap chef Bobby Flay, chef Patricia Yeo is both brainy and passionate. At her restaurant...
  7. Das Fletschhorn, in the exclusive, car-free resort of Saas-Fee, Switzer-land, proves that it is possible to enjoy first-rate dining in the mountains. Known among Swiss cuisine cognoscenti as Irma...
  8. Easily bored, chef Thomas Keller continues to challenge himself and the world of gastronomy. Whether it is cauliflower panna cotta with Beluga caviar or his version of coffee and doughnuts (...
  9. Citarella, on Manhattan’s Upper West Side, has been acclaimed as one of the premier seafood retailers in the United States. That boded well for its owner, Joe Gurrera, when he decided to open the...
  10. At L’Arpège, chef Alain Passard’s three-star Michelin restaurant in Paris, vegetables are the kitchen’s focus. Passard shocked the culinary world two years ago when he removed from his menu 12...

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