Charlie Rose Science Series
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06/18/2001
Eric Ripert, Drew Nieporent, Ariane Daguin, Daniel Boulud
A panel discussion about the food industry
Keywords:
A panel discussion with Drew Nieporent, president of Myriad Restaurant Group, Eric Ripert, executive chef and partner at Le Bernardin, Ariane Daguin, partner at D'Artagnan and Daniel Boulud, Chef-Owner of the restaurant Daniel. They discuss the inner workings of the restaurant business, the growing demand for haute cuisine and the foodie industry.
Ariane Daguin
Ariane Daguin is a native of the Gascon region of France. She is the owner of D'Artagnan restaurant in New York, which specializedsin the food of the French southwest. Her interest in foie gras is genuine and lifelong, as her father was the owner-chef of Hotel de France in Auch, Gascony and had a reputation for artistry with foie gras. She brought her knowledge of her father's cooking traditions and her own take on food to America. Ariane often gives cooking demonstrations and seminars, and has published D'Artagnan's Glorious Game Cookbook, a book of some of her favorite recipes.
Source-url http://www.pbs.org/mpt/jewishcooking/guests/season2/213g.html
Ariane Daguin is a native of the Gascon region of France. She is the owner of D'Artagnan restaurant in New York, which specializedsin the food of the French southwest. Her interest in foie gras is genuine and lifelong, as her father was the owner-chef of Hotel de France in Auch, Gascony and had a reputation for artistry with foie gras. She brought her knowledge of her father's cooking traditions and her own take on food to America. Ariane often gives cooking demonstrations and seminars, and has published D'Artagnan's Glorious Game Cookbook, a book of some of her favorite recipes.
Source-url http://www.pbs.org/mpt/jewishcooking/guests/season2/213g.html
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