Listen to Ariane Daguin on Heritage Radio and learn all about the cuisine of Gascony, her region of France.
Tag: gascony
Everything You Need to Know About Making Garbure – With a Video
Garbure is a hearty rustic soup beloved throughout Gascony, that combines slow-cooked vegetables of all kinds and savory preserved meats like duck confit, ham, and salt-cured ventrèche. This is French country cooking at its best: deeply nourishing and satisfying. Watch Ariane make garbure with her daughter Alix and learn more about this tasty tradition.
Remembering André Daguin
Our hearts are heavy at D’Artagnan … because André Daguin, the father of our founder, Ariane, has passed away at the age of 84. Known around the world for promoting the cuisine of Gascony – if you enjoy seared duck breast, you can thank him – André was a man of great character, strength, creativity, and loyalty. And to those of us at D’Artagnan, he was family.
This is Why You Should Visit Gascony
A recent article in Architectural Digest gives us 9 good reasons to visit Gascony, France, where Ariane grew up. Read on and start booking your flight!
Bottoms Up! Discover the Wines of Southwest France
The little-known wines from our favorite region of France (the Southwest, of course!) are starting to get attention. Will Southwest wines be the next big thing? The affordable prices, interesting and exciting flavors, and long history of producing wine should be reason enough to seek them out. It’s been our little secret – but we…
French Lessons with Ariane & Alix
Traditional Home did a wonderful piece with Ariane and her daughter Alix a few years ago. It was recently made available on their website, so we thought it would be a nice Throwback Thursday post. For the article, Ariane and Alix cooked a typical Gascon Sunday meal at home, to show how the traditions continue…
Gascony: The Most Delicious Part of France
In a recent New York Times article, David McAninch asks the question “Is Gascony the most delicious part of France?” To which Ariane answers, “Of course it is!” For Gascon food is richer than the sunny cuisine of Provence. It is unabashedly, defiantly rich. Duck fat, not olive oil, is the local currency. Everything gets cooked…
Support Lupiac, the Birthplace of D’Artagnan
Lupiac is home to a new equestrian statue of our hero D’Artagnan. Help this little town in Southwest France raise enough money to beautify their central square where the statue resides. Click through to the campaign and scroll past the French for the English language version … and then contribute to this good cause. Your…
How to Make Chabrot
A message from Ariane … Faire chabrot… it’s a rustic tradition from rural France that continues to this day in the Southwest, my region. It’s an expression of conviviality and continuity, of simple pleasures at the table. So what is chabrot? It’s a fun way to finish a bowl of soup. When in Gascony, it…
Four Prunes Day
A message from Ariane Today is a strange food holiday: Four Prunes Day. I believe it refers to the idea that four prunes a day will keep the doctor away. But I am happy to take the opportunity on this official holiday to share my affection for this little wrinkly fruit with you. Sadly, prunes seem…
Summer in Gascony with Ariane
A message from Ariane– It is always a joy to return to my country – Gascony—for any length of time. This summer, I spent 3 weeks there with my family and friends. We rented a rambling old farm house with a swimming pool and we relaxed into the pace of South West France. Which can…
Armchair Traveler: Gascony
We love Michael Ruhlman’s writing, whether it’s in a cookbook, his blog or even twitter. But this article in the July issue of Conde Nast Traveler about his culinary pilgrimage to Gascony is enough to make the stomach rumble. It’s possible that we are a little biased; Ariane is quoted in the article, and of…