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Posts tagged ‘ariane daguin recipes’

frère et soeur

We were very lucky this December to have three generations of Daguins in New York for the holidays; Ariane’s parents, her daughter Alix and for the first time in several years, her brother, Arnaud.

Now and then… deux of a kind!

Arnaud is a Michelin-starred chef and proprietor of an upscale auberge called, Hegia. Located in Hasparren, France, the 1746 converted farmhouse is perched on a hill in the beautiful Basque countryside (only 30 minutes from coastal Biarritz). There are five guestrooms, each mix original, rustic architectural details with austere modernist design. Hegia’s website has some beautiful photos – take a look! Taking advantage of local raw goods, Arnaud cooks in a pure and simple style that allows each ingredient to shine. Adding a good measure of the famous Daguin hospitality, he hosts an aperitif before the guests sit down to a convivial meal at a communal table. Now that’s the kind of vacation we crave!

hegia
Quartier Zelai
Hasparren
http://www.hegia.com
33-5-59-29-67-86

Arnaud has been gracious enough to submit a recipe to the D’Artagnan site which will be up in the near future (so check back!). In the meantime, if you read French, pick up a copy of his book, a collaboration between Arnaud and their father called, 1 Canard 2 Daguin.

Here’s an inside look, courtesy of the books photographer, Isabelle Rozenbaum.

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Available from Editions Sud Ouest and Amazon France.

Christmas Cookies D’Artagnan Style! Duck Fat Biscochitos

Duck fat is not only an indispensable cooking fat, it’s also excellent for baking. It can be substituted 1:1 for lard in any old fashioned recipe, you just need to keep it well-chilled while you work with it. Duck fat adds depth of flavor to baked goods, makes an especially tender pie crust, lofty Viennoiseries, and flaky cookies. Ariane’s father, Andre Daguin, made duck fat pepper biscuits in his chef days. He served them with chilled marinated peaches, the recipe of which is in his 1981 cookbook, Le Nouveau Cuisinier Gascon.

A holiday staple in the American Southwest, biscochitos are cookies made from lard and flavored with anise seed and orange zest. Since anise and orange are also common flavors in Southwest France, we thought we’d put our own spin on biscochitos by making them with duck fat. The cookies are delicious and quickly becoming a holiday favorite around the office. Give them a try!

Recipe after the jump…

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