Word: daguin
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...same as a human. "It seems terrible if you don't know that a duck's esophagus is lined with a very thick cuticle, if you don't realize that baby ducks are fed by their mother pushing her beak down the baby's throat," says Ariane Daguin, owner of D'Artagnan, the largest foie gras purveyor in the U.S. Recent studies by Dr. Daniel Guémené, a leading expert on the physiological effects of gavage, have shown that ducks with young in the wild were under more stress than the ducks being fed through gavage. And both...
...businesses and homes of chefs like David Ansill who recently removed foie gras from his menu at his restaurant Ansill after protesters hounded his customers and staff and leafleted his neighborhood for months. "When I talked to him he hadn't slept in 15 days," says foie gras distributor Daguin. "The acts of the protesters are nearly terroristic," she says. Said Ansill wearily: "It wasn't worth it. I caved...
...restaurant owners. It was billed as just deserts after President Jacques Chirac failed to convince other European Union nations to lower the value-added tax on restaurant meals from the current 19.6% to 5%. The move illustrates the clout of the food lobby and its leader André Daguin, a former two-star Michelin chef. They claimed they could create 40,000 new jobs if they got the tax break on social-insurance costs - and hinted that many might vote for the extreme-right National Front if Chirac didn't deliver. Other groups who argue they need the money more...
Even if you only stroll along the beach, Basque Country is an exceptional place to whet--and sate--your appetites. Reserve a table at Les Platanes (011-33-559-23-13-68), where one-star Michelin chef Arnaud Daguin specializes in dazzling interpretations of the classics of southwest France, based on local foie gras, duck and seafood. He also offers a collection of rare vintage Armagnacs. On another night, try the Auberge Iparla in Bidarray alainducasse.com) owned by famed French chef Alain Ducasse. Iparla features regional specialties like sauteed baby trout and duck-leg confit, along with local wines. These...
...southwest is cassoulet, a concoction of meat and dried beans that is the subject of as many variations and arguments as bouillabaisse or chili. After tasting dozens of versions, the author found the ultimate cassoulet at the Hotel de France in Auch, prepared by the celebrated Gascon chef Andre Daguin. Made with fresh fava beans and confit of duck, it is a contrast in flavors and textures that struck her as nothing less than "a miracle." American cooks should be equally impressed...
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