André Daguin, chef/owner of the Hôtel de France in Auch (Gers) until 1997, tells how he gave a new life to the tasty magret de canard — and made it famous in the process:
“The magret was served only as “confit” in soups, cassoulets and everyone would find it dry. The only way to avoid that [...]
Tags: Family · Food History · Food Sources · French Food · Gasconha/Occitania · Luchon/Bourg d'Oueil · News · Paris · Recipes
It takes 3 people to make a good salad:
A miser to pour the vinegar
A wise woman to add the spices/condiments
A genius to dispense the oil
At my family hotel salad was never served as a main course, rarely as a first course, occasionally as an appetizer. The “traditional” salad course came after the entree and before [...]
Tags: Food Sources · French Food · My Fast Food
Sunday morning I made Oeufs Cocotte à la Crème. This is another dish that was often served at my family hotel-restaurant and below is the scan of a menu from my grand father Joseph Peyrafitte’s menu notebook.
On Thursday May 2nd 1968 Oeufs Cocotte were served as the first course of [...]
Tags: Food Sources · Recipes