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). www.dartagnan.com

Credits: Malibu Patch:

The cafe caters to a health-conscious clientele that is native to Malibu and the greater Los Angeles area. The cafe’s mantra is “Fresh. Organic. Local.” Henderson moved from Sweden to Malibu in 2008. She began organizing dinner parties and teaching cooking classes at her farm. Next thing she knew, Malibu Farm was born.

The company locally sources all of their produce, and actively practices the “farm to table” concept. Every week, they handpick their products from a local farmer’s market.

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Malibu Farm - Malibu, CA

Sitram is one of the great values in the world of commercial-quality cookware.  It combines outstanding performance and design at excellent price points.  My family ran a catering business, so I’ve been cooking in commercial kitchens or as a serious amateur for over 50 years.  I bought my first Sitram pots in the 1980s (the Catering line, with welded handles), and have added to those since.  We use a piece of Sitram cookware at least once a day and everything is in perfect condition after 35 years of heavy use.  As further evidence of its durability, we’ve used Sitram cookware while taking classes at the Institute for Culinary Education, in New York City, where it takes a beating.  When one newly purchased pot had a problem, Sitram replaced it immediately based on the photo I sent them, so they stand behind their products in the rare event that there is an issue.

The most compelling performance feature is outstanding heat conductivity.  A large stock pot or kettle can be kept simmering over the lowest of flames.  Clean-up is a breeze and the stainless-steel finishes are bullet-proof.  While often an overlooked afterthought, the long handles are shaped in such a way as to make pouring from saucepans a simple task; much cookware has toy-like handles that are difficult to grasp firmly, while Sitram handles are a pleasure.  Likewise, whatever the appeal to some of glass lids that are breakable, the stainless Sitram lids have easy-to-grasp handles and fit snugly.

Very highly recommended.

JT: Verified Purchase Review

Verified Client Purchase testimonial: “Sitram is one of the great values in the world of commercial-quality cookware.  It combines outstanding performance and design at excellent price points. My family ran a catering business, so I’ve been cooking in commercial kitchens or as a serious amateur for over 50 years.  I bought my first Sitram pots in the 1980s (the Catering line, with welded handles), and have added to those since.  We use a piece of Sitram cookware at least once a day and everything is in perfect condition after 35 years of heavy use. As further evidence of its durability, we’ve used Sitram cookware while taking classes at the Institute for Culinary Education, in New York City, where it takes a beating.  When one newly purchased pot had a problem, Sitram replaced it immediately based on the photo I sent them, so they stand behind their products in the rare event that there is an issue.

The most compelling performance feature is outstanding heat conductivity.  A large stock pot or kettle can be kept simmering over the lowest of flames.  Clean-up is a breeze and the stainless-steel finishes are bullet-proof.  While often an overlooked afterthought, the long handles are shaped in such a way as to make pouring from saucepans a simple task; much cookware has toy-like handles that are difficult to grasp firmly, while Sitram handles are a pleasure.  Likewise, whatever the appeal to some of glass lids that are breakable, the stainless Sitram lids have easy-to-grasp handles and fit snugly.

Very highly recommended.”

Verified Client Purchaser 2019

We wanted to give you some feedback about the profiserie line. We use the pans almost exclusively in our restaurant Cotogna. The shape of the pans is extremely conducive to properly cooking pasta. We also like the pans bc they are very conductive and we can use them on induction cooktops as well. They are easy to maintain and are extremely economical for our day to day needs.

Cotogna- San Francisco - San Francisco, CA

After her BTS in Hotel School of Toulouse in 1992, Pascale was spotted by Jean-Luc Danjou, Meilleur Ouvrier de France, which became her mentor. She began her career at the Opera Gardens in Toulouse alongside Dominique Toulouse, 2 Michelin stars, and Guy Savoy in Paris rue Troyon, 2 Michelin stars.

Pascale was operations manager for several years at the Brasserie du Capoul in Toulouse and then traveled the world to discover the flavors of the globe.

In London she started as a caterer for car racing team Williams Automobiles alongside Frank Williams. Immediately following her position in London, she moved to New York to work with Ariane Daguin. They produced an ambitious project, and a prestigious restaurant. The “D’Artagnan Restaurant.” A typical Gascon restaurant in the heart of Manhattan was born on 46th Avenue between Madison and Lexington.

After completing the project in New York, she returned to the Gers region in France. Pascale works in the cellar D’Artagnan in Auch center to relax and play food and wine .

Influenced by what she saw in the United States, she embarked on the creation of ” he Cooking workshop in Gascony.” Since 2006 she has been a pioneer in the concept and set up cooking classes for children and adults.

Through these many courses, the objective of Pascale is to share her knowledge and share her passion for cooking. She works with the seasonal foods and the desires of her students. She revisits Gers products with basic technique and traditional cuisine. Her philosophy is to ” provide pleasure through the kitchen.”

Chef Pascale Salem Jaubert - Gers, France

Executive Chef and owner of Chef JLD Consulting LLC
Master Chef of France, Jean-Louis Dumonet is a native of France, Jean-Louis comes from a family of restaurateurs. His parents were the hearts behind the Paris bistros: Josephine and La Rotisserie.
Jean-Louis began his culinary career at 14 and earned his formal training at l’Ecole Hotelière Jean Drouant in Paris, where he met his wife, Karen.
By the time he was 26 years old, he and Karen ran “Restaurant Jean-Louis Dumonet” in Chateauroux, France. The restaurant was touted in all the guide books. Their heart of adventure set them on the path to New York City.
They opened Trois Jean which received praise from the likes of The New York Times “Breathtakingly good” (The New York Times), and Zagat “extraordinary”. The restaurant was sold in 2000 and Jean-Louis went on to work at some of NYC’s most prestigious kitchens.

Jean-Louis is a member of the James Beard Foundation and has cooked at the James Beard House. In 1994 he was awarded the prestigious title of Maître Cuisinier de France. In 2010 he has been awarded by the French Minister of Agriculture l’Ordre du Merite Agricole, (National Order of Agricultural Merit). Its ribbon is Moiré pattern green with a red-orange stripe down each side – the stripes symbolize the prestigious institution of the ordre national de la Légion d’honneur.
Master Chef Jean-Louis Dumonet:
“I’ve known Sitram since 1987. My wife and I used to own a restaurant in Chateauroux, 35 miles away from Sitram factory. Sitram’s owner at the time was Gilles Combe who was a very good customer and became a friend. So of course my kitchen was well equipped with Sitram. Without forgetting the “cocotte” we add home. So I am very pleased to have them back in my kitchen in NY.”

Master Chef Jean-Louis Dumonet - New York City, NY