Ariane Daguin was born into a world of great food. Her father, André Daguin, chef-owner of the Hotel de France in Auch, Gascony, is famous throughout France for his artistry with foie gras and other Gascon specialties.

A career in food might have seemed natural, but Ariane decided to pursue an academic degree at Columbia University. While working part-time for a New York pâté producer, Ariane was in the right place when the opportunity to market the first domestically-produced foie gras presented itself. In 1985 she gathered her financial resources and launched D’Artagnan, the only purveyor of game and foie gras in the U.S. at the time. The creation of D’Artagnan coincided with a growing sophistication in American cuisine and an increased interest in organic, free-range chicken and humanely raised veal. At the vanguard of the farm-to-table movement, today D’Artagnan is the leading purveyor of organic poultry, game, foie gras, pâtés, sausages, smoked delicacies, and wild mushrooms to the nation.

In addition to running D’Artagnan, developing new products and researching innovative and ecologically responsible methods of production, Ariane is founding president of Les Nouvelles Mères Cuisinières, an international association of prestigious women chefs. She is on the board of City Harvest, and active in The American Institute of Wine & Food and Women Chefs and Restaurateurs. Recognized in 1994 by The James Beard Foundation “Who’s Who of Food and Beverage in America,” Ariane is now a member of the Awards Committee. In 2005, Ariane received the “Lifetime Achievement Award” from Bon Appetit Magazine, and in September 2006, she was awarded the French Legion d'Honneur.

Valerie is a fourth generation California native whose heart truly lies in the wine growing regions and Michelin-star kitchens of France. Born into a Mexican-American family of bon vivants and oenophiles, Valerie has relentlessly pursued her keen interests in the world of culinary arts, fine wines, and the exploration of the elements that make life delicious. 

The first chapter of her career began under the foggy, rolling hills of San Francisco where she studied Culinary Arts at the California Culinary Academy, focusing on pastry, breads, and confections. During the next six years, Valerie worked in San Francisco, Los Angeles, Newport Beach and Laguna Beach, until she met a suave French Sommelier who began a bartering system with the house’s pastry Chef, Valerie. In exchange for freshly baked madeleine cookies to accompany his ritual espresso break, he would bring her tastes of treasured wines from Bordeaux, Burgundy, and of course, Champagne. These occasional tastes and lessons in fine wine led Valerie to the next chapter in her career in which she began in her pursuit of WSET accreditation through the International Wine Center in NYC. 

While living in NYC for nearly 12 years, Valerie gained experience working for NYC Wine Retail landmark establishments, restaurants, and eventually became Managing Partner for Wineberry, a boutique Wine Importer and Distributor. Seeking her next adventure on the wine trail, Valerie moved back west to Venice Beach and represents her favorite Champagne houses, Bollinger and Ayala. 

Valerie prides herself on developing creative - and always elegant - ways to introduce more people to the utterly distinctive wines of Champagne Bollinger and Champagne Ayala. Under Valerie’s watchful eye, where no personalized detail is overlooked, she is fostering the growth and enhancing the brand image of these two prestigious luxury brands.  
While Valerie enjoys participating in various sports and activities, her favorite sport is fine dining.

Benjamin Rousseau was born in Paris and quickly moved to Bordeaux where he developped an early taste for the wines of the region. He studied International Business in Portsmouth - England and holds a Master's Degree in Marketing and Negociation from the University of Lille. He started his career as an International Buyer at Carrefour and then spent the last 14 years advocating the wines of Bordeaux to the restaurants trade in New Zealand, Australia and France. After 3 years in New York, Benjamin is now based in Los Angeles where he runs the US Duclot La Vinicole Business.