News Gastronomy: death of former Gascon chef André Daguin

Gastronomy: death of former Gascon chef André Daguin

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André Daguin, the former star chef and charismatic patron of French restaurants in the 2000s, died on Tuesday at Auch at the age of 84, we learned from his daughter.

"He died today, peacefully, my mother was at his side, she held his hand. He fought to the end against pancreatic cancer, "said his daughter Ariane Daguin, confirming information from the daily newspaper Sud-Ouest.

André Daguin is known for giving duck breast his credentials. He died at his home in Auch, close to the Hôtel de France where three generations of Daguin succeeded until 1997, when he had given the case to Chief Roland Garreau.

When he left the hotel school, he had taken over the family restaurant, where he had received in 1960 a first Michelin star and, ten years later, a second.

His fight for the VAT reduction

In 1991, this Gascon, father of three children, became president of the National Federation of the French restoration then, in 1997, of the National Federation of the hotel industry (FNIH). He had finally abandoned the furnaces to become a standard bearer of hotel-restaurants, for a decade.

As such, André Daguin led in the 2000s a fight for the reduction of VAT to 5.5% (against 19.6%) in the catering. A measure he had made his battle horse and which had come into force in July 2009.

"The hospitality industry is in mourning. The profession is very very sad to lose a great defender and an ambassador of the restoration, and good products ", reacted the current president of the UMIH (Union of trades and industries of the hotel industry), Roland Héguy.

"Inventor" of duck breast

"It was he who had invented the duck breast, marketing it in the restaurant business, and his daughter Ariane later relayed all this in the United States, insisting on foie gras," she said. he recalled.

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"A great figure of Occitanie is leaving us," responded the president of the region Carole Delga on Twitter. "Through his work and his talent, André Daguin has revolutionized the cuisine of the south-west, giving it an international echo. We had worked hand in hand to set up the label 'home made', "she added.

"He will sorely miss the Gers," reacted on his side the chairman of the Departmental Council Philippe Martin. "André Daguin has been, throughout his life, the most extraordinary and the most intransigent defender of our Gascony".

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