Fois gras comes to America
Article Abstract:
Ariane Daguin from France teamed up with George Faison, a Texas partner to establish a company called D'Artagnan that became the foremost purveyor of domestic foie gras and numerous other gourmet items to the American market. Twenty years have completed for D'Artagnan in 2005, which has faced many challenges but still remains the only company to import fresh foie gras from France.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2005
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Spain comes to Connectuit: the most inventive Spanish food in North America is served in two surprising locales
Article Abstract:
The two best Spanish restaurants in the United States are in ahem, Norwalk and New Haven, Conn. The reason for the unexpected appearance of excellence in two cities never known for their gastronomic interest: the chef in both places is the same fellow Luis Bollo and he has applied his considerable skills and found how open Americans can be to modern Spanish cuisine.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2003
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The new desserts: pastry chefs move to center stage
Article Abstract:
Choosing a des sert in a restaurant is no more an easy task as restaurateurs have realized that itEs a profit item and its a great marketing tool. After wine scales, desserts turn the highest profit in a restaurant.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2004
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