Let’s put the dishes in the big boys, this Saturday, for the inauguration of rue André-Daguin. Hundreds of people took part in the event, simply curious or always friends of the great cook.
How to pay homage to a man of André Daguin’s stature? Saturday puts the name of the great Auscitan cook in all sauces. Because André Daguin was not just a cook. His friends, gathered at 9:30 am at the CCI, did not fail to remember him during the first meeting of the Friends of André Daguin, just created. All gathered, chefs, presidents of wine cooperatives, representatives of poultry labels, company managers, in a joyful spirit. The man of the day made duck breast known, of course, but through the aura of a world-famous cuisine, he pushed for the creation of an agri-food sector in the Gers, the establishment of sectors of excellence, the construction of a gastronomic reputation of the department.
No nostalgia in this meeting, but the desire to perpetuate a name such as raising a banner, a banner carried with large drums by the ICC to Place de la Liberation.
A concert of pots, pans, beats with wooden spoons to cover the reproduction of the Samba Stone batucada, which has not failed to attract the attention of the curious of the market!
The dish revealed
Between the town hall and the Hôtel de France where André Daguin made the taste buds sing for a long time, the procession stops. There we find elected officials, parliamentarians, representatives of the established bodies, under a bright sun. Soon hundreds of people surround the entrance to the still-to-be-baptized street. The plate, covered by a tricolor flag, awaits the end of the speeches, while the catering students of the Pardailhan high school and the training center for apprentices prepare an aperitif to accompany the event.
Auch: the chefs gathered at the Hôtel de France to celebrate the memory of André Daguin
“Few Aucitains have made the name of their city shine this far from our borders,” the mayor points out. Christian Laprébende paints the portrait of a man larger than life, affectionate, generous and loyal to a city that has engraved it in his own stone. His son Arnaud, like his daughter Ariane, each pays homage to his father in his own way, like many speakers, before moving on to the main course: the unveiling of the dish! The cook’s family then pulls the rope … and rue André-Daguin is inaugurated to applause.
Rooted gastronomic tradition
The gigantic aperitif that follows is just a prelude. 350 guests are expected for a gourmet meal in the freshness of the Maison de Gascogne. This is the other event of the day, the first edition of “Auch Le Goût”, with chefs Hélène Darroze, Christian Constant and Philippe Urraca at the start.
This first of a Gascon gastronomic festival is obviously dedicated to André Daguin, whose spirit of terroir and gluttony perpetuates. And she is already calling others. “Everything went very well,” confides the head sommelier of the Hôtel de France, Bruno Casassus. The guests left satisfied, and bodes well for the next edition. “