André Daguin | |
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| Born | 20 September 1935 |
| Died | 3 December 2019(2019-12-03) (aged 84) Auch, France |
| Nationality | French |
| Occupation | Chef |
André Daguin (20 September 1935 – 3 December 2019) was aFrenchchef who owned, cooked, and ran thekitchen at Hôtel de France inAuch, which he inherited from his parents, before selling it to Roland Garreau in 1997.[1][2][3]
Daguin worked as a chef for forty years. He was heralded for his regional cuisine, such as duck breast and a freshfoie gras withlangoustines, or a white bean ice cream.'
He is the co-author of several books on cooking, such asLe nouveau cuisinier Gascon (1981), and1 canard 2 Daguin (2010).
Daguin played rugby at lycée d'Auch de Salinis. He attempted to run for office in Auch several times with theUnion for French Democracy, but was unsuccessful. His daughter, Ariane, works as a restaurateur in theUnited States, while his son, Arnaud, is a restaurateur inFrance.[4][5]
Daguin served as President of Union des métiers de l'industrie hôtelière (UMIH), which is a union of professional restaurateurs in France.[6] He served on theFrench Economic, Social and Environmental Council, and was a columnist forLes Grandes Gueules.
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