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The New York Times went to see Daniel Rose. ...a student philosopher turned chef, and a Chicago native who climbed to the top of the Parisian food world 10 years ago with a tiny ingredient-obsessed Right Bank restaurant called Spring. The contradictions continue: Now this champion of fastidious French tradition is returning to the United States in a partnership with Stephen Starr, the protean Philadelphia-based restaurateur who has the reputation, fair or not, of being more a blockbuster crowd-pleaser than a mentor to culinary brainiacs. In his audition he prepared poulet en vessie