André Daguin is a French chef associated with the cuisine of Gascony, the southwestern region of France known for its rich culinary traditions centered on duck, foie gras, and preserved meats. He is credited with helping to bring Gascon cooking to wider attention, particularly through his work with magret de canard—the breast of a duck raised for foie gras—which he championed as a distinct culinary ingredient. His cookbook *Foie Gras, Magret, and Other Good Food from Gascony* (1988) serves as both a regional culinary guide and a practical resource for preparing the foundational products of the Gascon table. Daguin's contribution lies in articulating and preserving a regional French culinary identity at a time when such traditions risked being overshadowed by broader national and international trends.