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Louisa Chu is a chef and writer based in Paris and Chicago, and has been a Good Food correspondent since 2002.  Good Food followed Louisa Chu through her year at the Cordon Bleu cooking school in Paris. She stayed in France as long as she could, working in many of the best Paris restaurant kitchens. Now we can find her in Chicago.

Luisa spoke to Evan about a recent absinthe tasting. Absinthe is a liqueur that took France by storm in the 19th and 20th century.  It was believed to be so addictive that it was banned up until the 1990's. Now a revival of this emerald green spirit is taking hold.

She recommends Ted Breaux's Nouvelle-Orleans absinthe.

Check out Luisa's great food blog for more details.

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