Ariane Daguin

Ariane Daguin was born into a world of great food. Her father, André Daguin, chef-owner of the Hotel de France in Auch, Gascony, is famous throughout France for his artistry with foie gras and other Gascon specialties. A career in food might have seemed natural, but Ariane decided to pursue an academic degree at Columbia University. While working part-time for a New York pâté producer, Ariane was in the right place when the opportunity to market the first domestically-produced foie gras presented itself. In 1985 she gathered her financial resources and launched D'Artagnan, the only purveyor of game and foie gras in the U.S. at the time. The creation of D'Artagnan coincided with a growing sophistication in American cuisine and an increased interest in organic, free-range chicken and humanely raised veal. At the vanguard of the farm-to-table movement, today D'Artagnan is the leading purveyor of organic poultry, game, foie gras, pâtés, sausages, smoked delicacies, and wild mushrooms to the nation. In addition to running D'Artagnan, developing new products and researching innovative and ecologically responsible methods of production, Ariane is founding president of Les Nouvelles Mères Cuisinières, an international association of prestigious women chefs. She is on the board of City Harvest, and active in The American Institute of Wine & Food and Women Chefs and Restaurateurs. Recognized in 1994 by The James Beard Foundation "Who's Who of Food and Beverage in America," Ariane is now a member of the Awards Committee. In 2005, Ariane received the "Lifetime Achievement Award" from Bon Appetit Magazine, and in September 2006, she was awarded the French Legion d'Honneur.The Daguin family in Gascony has been in the restaurant business for decades. André Daguin is a legendary chef credited with putting Gascony on the culinary map. As chef and owner of the Hôtel de France in Auch, from 1960 to 1997, he collected 2 Michelin stars and garnered a worldwide reputation as a leader in nouvelle cuisine. (Credits: Image and Blog: Laura Dunn/ Huff Post Blog & NY Village Voice).

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“We wanted to give you feedback on the profiserie line.  We use the pans almost exclusively in our restaurant Cotogna.  The pans are extremely conductive. The shape is ideal for properly cooking pasta, and can be used on our induction … Read More

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Helene Henderson – The Malibu Farm

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