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Poularde Alexandre Dumaine, a two-hundred-and-sixty-seven-dollar chicken offered at La C?te d'Or, Bernard Loiseau's gastronomic temple in Burgundy, is filled with julienned leeks and carrots, lightly basted and seasoned with salt and pepper, and baked in an earthenware pot. Truffles inserted under the skin give the bird an earthy flavor, and the meat is tender and pungent. Early on the afternoon of February 24th, Loiseau watched his team of a dozen chefs prepare the poularde for two American chefs who were completing internships in France. After the dish was served, he went home for a siesta. Sometime later that day, he shot himself in the mouth with a hunting rifle. He ...