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Mason Samaran

  • Stepping inside the Maison Samaran boutique across from Toulouse’s Victor Hugo Marché is more than just a chance to forage for the essential elements of Southwestern French cuisine. It is an opportunity to visit and pay homage to the Mecca of all things duck. On a recent morning, I arrived and spent a few minutes browsing the display case full of magret de canard, duck thighs, duck confit, duck hearts, and dried duck. On the shelves, there were jars full of cassoulet, duck fat, patés, terrines, and rillettes. I had come to interview the head of this empire, Christophe Samaran…

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