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Daguin, André |
| Lloc i data de naixement |
Auch (França) 1935 |
| Lloc i data de mort |
Auch (França) 2019 |
| Lloc d'activitat |
Auch (França) |
| Grup associat |
Hôtel de France (Auch, França)$aHotel Professionals Union |
| Ocupació |
Cuiners
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| Gènere |
masculí |
| Llengua |
Francès |
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Consulta a Cercabib aquest autor
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| Font |
LC/NAF, consulta feta el 10 de gener, 2022 (punt d'accés: Daguin, André; altra informació: in obituary dated Dec. 3, 2019: André Daguin, a chef who helped put Gascony on the culinary map and made grilled duck breast the most popular dish in France, died on Tuesday [Dec. 3, 2019] at his home in the remote town of Auch, where he achieved his renown running the kitchen of his family’s hotel. He was 84. Mr. Daguin took over the kitchen of the Hôtel de France in 1959. André Daguin was born in Auch on Sept. 20, 1935. Mr. Daguin retired as chef in 1997. From 1991 to 2008 he served as president of the Hotel Professionals Union, a trade association representing hotel, restaurant and nightclub owners. He was the author of three cookbooks) |
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