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Oysters and Pearls This signature dish of chef Thomas Keller appears on the menus at the French Laundry in the Napa Valley in California and at Per Se in New York. It stars creamy tapioca and lightly poached oysters paired with a quenelle of briny caviar. PHOTO: Deborah Jones |
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Take a visual tour of the culinary creations that have become synonymous with some of the world's top toques—recipes included. Click here for more on signature dishes
By Kelly Senyei
By Kelly Senyei