André Daguin, a chef who made the Gascony region of France well known in the culinary world and is responsible for the popularity of grilled duck breast, has died at the age of 84, reports The New York Times. Before Daguin took over the Hotel de France in 1959, duck breast was primarily used in confits and not as a main dish. However, Danguin, who comes from generations of chefs, hotelkeepers, and charcutiers, decided to grill the breast and serve it with a green peppercorn sauce, which made it an instant hit with the French audience.
His daughter, Ariane Daguin, founder and owner of the American meat and charcuterie company d’Artagnan and SFA 2019 Lifetime Achievement award winner, says the cause of his death was pancreatic cancer. In an email, she said he died peacefully in his home in Auch, France, holding the hand of his wife, Jocelyn Grass. Full Story
from Specialty Food News https://ift.tt/2YkHiHk
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