That Celebrity Interview: Chef Ariane Daguin

By Valder Beebe
Columnist

The Valder Beebe Show started 2021 with an interview with famous South of France Chef Ariane Daguin, the founder, owner and CEO of D’Artagnan, the renowned gourmet food purveyor. Famous for providing humanely-raised meats, from game and foie gras to organic chicken and prepared charcuterie, the name D’Artagnan is synonymous with top-quality food produced with care. Devoted advocates for natural, sustainable and humane production, Ariane and D’Artagnan have been at the forefront of the organic movement in America, pioneering organic, free-range chicken (years before the FDA allowed the word “organic” on the label), and humanely-raised veal. 

Chef Ariane Daguin’s story can be read in her French-language memoir D’Artagnan à New York which was published by Grasset in 2010, and tells how she created her business in the United States. Chef Ariane is a first-time guest on the Valder Beebe Show , spiking ratings with her appearance. She has been a guest on Martha Stewart’s show, and No Reservations with Anthony Bourdain. Ariane hosted episodes of the Food Network’s My Country, My Kitchen, in which she traveled to her native Gascony to examine the food culture there. Her father was a famous French Chef-André Daguin who owned, cooked, and ran the kitchen at Hôtel de France in Auch.

– Ariane Daguin’s publicists provided text in conjunction with the Valder Beebe Show 

VBS: Chef Ariane, January is hailed as National Soup Month. I invited you into the Valder Beebe Show studios to inspire my audience. You believe, to make a dish of soup on a Sunday, it will last all week. Get us started.

CAD: Starting with natural and organic vegetables that are healthy and time saving, because you can peel and leave the skin in the soup. The ideas of cooking a big batch of delicious soup on Sunday, then try to transform it all of the rest of the week, this is time and money saving. After you eat the soup on Sunday, Monday, you can just use the broth, add alphabet pasta the next day and you have transformed into a different soup. Or you can take whatever meat and vegetables that are left over kind of puree by hand (with a fork) add a little cheese for another dish. Or take whatever vegetables are left over, add vinaigrette and serve them as a Potiphar.

VBS: What are some of the favorite soups in your home land, the South of France?

CAD: A soup with duck and cabbage is the breakfast of champions. This is what the peasant would eat before going to the fields in the morning. A very robust soup with lots of cabbage, duck, smoked back, lots of garlic.

Valder Beebe Show THAT CELEBRITY INTERVIEW On-Demand video: ValderBeebeShow.com, 411RadioNetwork.com, Youtube.com/valderbeebeshow; PODCAST audio: Soundcloud.com/valderbeebeshow, Soundcloud.com/kkvidfw; Broadcast:KYBS FM Y99.9, KRER FM 102.5, Streaming TV PChatman Network and VBS affiliate broadcasters; On-Demand 411 RadioNetwork.com, – Now available on 411RadioNetwork APP. Valder Beebe Show is a Power of 3 Women media influencer consortium partner