French food notes: a classic of Gascon cooking

King of Gascon cooking has left us with a classic

In our series providing a sideways glance at French food, we look at one chef’s innovative life and ensured legacy. Also this month: designer plates as well as a wine and chocolate pairing that is heaven-sent

It is probably fair to say that not many resident Gascon mallards were in mourning on December 3 last year, when one of southwest France’s most admired and influential chefs passed away at the age of 84.

The reason for this presumed duck disdain?

The deceased was André Daguin, former chef at Auch’s Hôtel de France, who was responsible for the 1959 creation of the magret de canard ...

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