Collectages

Recordings of Foods & A®titudes

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Lo Magret goes to Paris!

January 12th, 2010 · 8 Comments

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 […]

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Tags: Family · Food History · Food Sources · French Food · Gasconha/Occitania · Luchon/Bourg d'Oueil · News · Paris · Recipes

From Salad to Memories

June 12th, 2009 · 2 Comments

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 […]

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Tags: Food Sources · French Food · My Fast Food

Oeufs Cocotte à la Crème

September 29th, 2008 · 4 Comments

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 the traditional five courses […]

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Tags: Food Sources · Recipes


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