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It Runs in the Family: Ariane Daguin of D’Artagnan Foods
When Ariane Daguin left the region of Gascony, France, in the early 1980’s to study journalism at Columbia, it was with the intention of leaving the culinary world behind. While her father is a well-known chef, Ariane had her sights set on journalism school. When a summer job in a New York charcuterie shop didn’t give her the money she needed to pay for the following year’s tuition, she stayed on, even going so far as to position the charcuterie as the exclusive purveyor of the first quality foie gras being produced at the time. The owners of the charcuterie were ultimately uninterested in…
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