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nextbocuse150al.jpgNext executive chef Dave Beran reveals details about the restaurant's upcoming Bocuse d'Or menu, including some of the difficult techniques that go into the dishes. "There's things set with different hydrocolloids and there's a souffle. There's no trickery to that, it's just straight-on Bocuse. There's one chef who basically spends the whole night whipping egg whites." [Chicago Reader]

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