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Ariane Daguin's Manhattan kitchen is rich with food and family tradition. When her 20-year-old daughter Alix is home from Cornell University where she studies hotel administration, food science, architecture, and kitchen design, they indulge in an all-day, long-established ritual of cooking Sunday dinner together.
Ariane is the CEO of D'Artagnan, a pioneer company she founded 24 years ago to encourage American farmers to organically produce foie gras and to raise the beef, pork, and poultry native to Gascony, France, where she grew up. So notable is her contribution to French culinary heritage, the French government awarded her the Légion d'honneur (France's highest honor of merit) in 2006. Nonetheless, Ariane herself often answers phone calls to D'Artagnan's headquarters.
Text: Stephen Exel and Jessica Thomas
Photograph: Quentin Bacon
Recipes are at the end of this story
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