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was host recently to Madame Danielle Delpeuch, a French woman who is one of the world’s foremost authorities on “foie gras,” a delicacy made from the livers of specially fattened or overfed ducks and geese.
Madame Delpeuch came from Perigord, a region in France, to conduct a seminar for the staff at The Inn on the subject of. “foie gras” which is now being produced in the United States for the first time in upstate New York and is appearing in many forms on The Inn’s menu.
Madame Delpeuch, whose name is practically synonomous with “foie gras,” was bom in Paris in 1942 and grew up on her grandfather’s duck and goose farm in Perigord, a region famous for both “foie gras” and truffles. She opened her farm to “foie gras” weekends, allowing guests to learn about the production and preparation of the product while according them the opportunity to dine on her inventive home cooking.
Madame Delpeuch has recently turned her attention to the United States where she has heard a passionate interest in food and its preparation was developing and stimulating such exciting enterprises as the first efforts to produce fresh “foie gras” in this country.
On her first visit here in 1983 Madame Delpeuch organized a nationwide series of cooking demonstrations, visiting schools from New York to California and appearing on radio and television programs across the country.
Here at The Inn Madame Del
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