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Posts tagged ‘chef andre daguin’

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 tax deductible donation will help Mayor Veronique Thieux turn an asphalt square into a beautiful gathering place, and a fitting home for the statue.Capture

Where is Lupiac?

Lupiac is a small town of only about 300 people in the Gers department of Southwest France, just a few miles down the road from Auch, Ariane’s hometown and the capital of Gascony.


Lupiac is best known as the birthplace of the real life D’Artagnan. Charles de Batz de Castelmore, lord of La Plagne, count d’Artagnan, was born about 1613 and left Lupiac when he was only 17 to join the king’s army: the musketeers. He was an inspiration to Alexandre Dumas, who included him in his famous tale The Three Musketeers, which is probably why the whole world knows his name all these years later.

Ariane, Father, D'Artagnan Statue

Ariane and Andre Daguin with the statue of D’Artagnan in Auch, France.

The Legacy of D’Artagnan

D’Artagnan continues to be an inspiration to those from his region, including Ariane. In 1985 she named her company after him, hoping to impart some of the brashness, bravery and panache that D’Artagnan embodied. And it meant she could always wear a plume in her hat.

As an example of the devotion shown to our hero, Lupiac comes alive each August with a D’Artagnan festival. Hundreds of costumed people recreate a fair as it would have been during D’Artagnan’s era, with swordplay, horses, music and craftsmen.

Learn more about Lupiac and plan your visit to one of the loveliest corners of France.


Link to the crowdfunding campaign here, and give whatever you can. By contributing you become part of the legacy and history of D’Artagnan. All for one, and one for all! Tous pour un, un pour tous! 

Seeing Stars: What is the Michelin Guide?

Have you ever wondered about the Michelin Guide and its stars? The Guide (pronounced geed in French) gives out stars from 1 to 3 when it reviews restaurants; this is the most prestigious rating that a restaurant can get. The acquisition or loss of a star can have dramatic effects on the success of a restaurant. See the entertaining film The Hundred-Foot Journey to see what restaurants will do to keep their stars. So what do the stars represent?

One star: “A very good restaurant in its category”

Two stars:  “Excellent cooking, worth a detour”

Three stars: “Exceptional cuisine, worth a special journey”


A Little History of the Guide

The Michelin Guide actually started as a way to sell more tires. By 1900 the tire makers André and Édouard Michelin had been in business for 11 years, primarily making bicycle tires. They were ready for the automobile age, even though they had a very limited audience for their car tires. There were only 3,000 cars in all of France at the time! In order to encourage use, and wear and tear on the tires, the brothers hit on a brilliant idea: write a guide book for hotels and restaurants that would entice motorists to make some road trips.

The original Michelin Guides were free and contained maps, instructions for changing and repairing tires, lists of mechanics, gas stations and other useful information for travelers.

Aventure Michelin - Clermont-Ferrand - 30/01/2012 - photos Bastien et François BAUDIN / Agence AUSTRAL

Aventure Michelin – Clermont-Ferrand – 30/01/2012 – photos Bastien et François BAUDIN / Agence AUSTRAL

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Saveur and The World of Duck

The December issue of Saveur magazine has a cover story about our favorite bird: duck.  Yes, it mentions us,  but that’s not why we think it’s a great piece. Our friend Hank Shaw is also quoted, which is appropriate. His new book “Duck, Duck, Goose” is our favorite book of the season. It’s got all you could possibly need to know about ducks and geese, along with some fine recipes.

You can read the entire fantastic article  on the Saveur site, after which we wager you’ll be inspired to cook some duck for dinner.

It’s really quite easy, as this Saveur video with Ariane proves. Her seared duck magret is a tradition handed down by her father, Chef Andre Daguin, who invented the preparation. Read, watch and then get in the kitchen and make duck!

saveur cover

We love these illustrations Saveur did of our products. This is a really useful breakdown of all the parts of the duck. Everything but the quack.

saveur the elements of duck