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Bacon & Onion Tarte

Bacon & Onion Tarte

by Ariane Daguin

Here's our version of Andre Soltner's famous Tarte Flambée. Great for parties, frozen puff pastry makes it easy, and salty ventrèche and luscious crème fraȋche make it irresistible.

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Foie Gras in a Pumpkin Two Ways

Foie Gras in a Pumpkin Two Ways

by André Daguin

Baby pumpkins provide the ideal sweet, autumnal container for foie gras terrine or mousse of foie gras, in this classic double recipe from Ariane's father, André Daguin. Try one or both, they're easier than you think!

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Magret Duck Breast à la D'Artagnan

Magret Duck Breast à la D'Artagnan

by Ariane Daguin

Ariane’s father, Chef André Daguin, was the first to treat duck breast like a steak, serving it rare in the 1950's at his restaurant in Southwest France. This simple recipe should be a part of every home cook's repertoire.

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André Daguin

André Daguin

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.

He was known as a master of foie gras and was the first to sear duck breast like steak, turning years of tradition on its head. His culinary ancestry can be traced back through 7 generations o…

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Ariane Daguin

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 wa…

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Bill Peet

Bill Peet

Bill Peet attended the Culinary Institute of America and immediately ventured to New York City to work in some of Manhattan’s finest kitchens--Clos Normand and the New York Times four-star-rated Lutèce, where he rose to the position of sous chef under Andre Soltner.

Peet would spend 15 years at Lutèce. After Bill left Lutèce in 1995, he opened his own French restaurant, the critically acclaimed La Petite Rose in Westfield, New Jersey. In jus…

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