In Auch, Angré Daguin now has a street in his name. The Gascon Chef invented this dish in 1959 at the Hôtel de France. He was the first to have the idea of cooking duck breast in fillets, whereas until then it had been eaten as confit.
Cooking tips of the day
Like every Monday, Mams Cookculinary blogger, shares her little tips in the kitchen with you. The Toulouse cook explains to you today how to make a puff pastry House. It answers this question: can we ripen lawyers at home ? And she tells us how to replace thetarragon if you lack any.
Menus of the week
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