时令晚餐从土壤到餐桌

As leaves begin to fall and gatherings come into focus, we welcomed Ariane Daguin of AOOA, a regenerative farm in upstate New York, to 1 Hotel Central Park for A Supper That Sustains Us, an evening devoted to the flavors, values, and rituals of autumn. Named for the timeless motto “All for one and one for all,” AOOA embodies a spirit of unity that infused every moment of the night. With heirloom pumpkins, winter squash, and decades of culinary friendship, Ariane and Chef Jonathan Waxman crafted a menu that invited guests to reconnect with nature, with nourishment, and with one another. From Gascony to the Hudson Valley, Ariane brings a lifetime steeped in food, farming, and philosophy to the table. We spoke with Ariane about the regenerative rhythm that guides her, from honoring the land to cultivating community, and how every meal can become an act of care.
 

Harvest to Table with Ariane Daguin, Foundation Director & Chief Egg Collector of AOOA

AOOA’s name is inspired by The Three Musketeers motto, “All for one and one for all.” How does that spirit show up in the way you approach farming, food, and community today?

In Gascony, South West France, where I come from, D’Artagnan is our hero. He, and the other three Musketeers lived life to the fullest, with courage, pride, loyalty, panache and determination to act for the good of the community around them. This is what we’re trying to achieve, every day, at AOOA.

You’ve described AOOA as a “regenerative silvopasture farm.” For those unfamiliar, what does that mean and what makes this model so vital for the future of agriculture?

AOOA’s mission is to promote responsible agricultural and culinary practices as transformative tools for personal well-being, community prosperity, and global sustainability. Regenerating the soil is essential to the future of our planet. We have depleted our environments (especially our topsoil) and our goal is to reverse this trend by restoring soil health through natural means. Our approach includes planting trees, fostering biodiversity, implementing crop and pasture rotation, and adopting other regenerative practices that nurture the land in a sustainable and life-affirming way.

Fall is such a beautiful season in New York. What are some of the star ingredients from your autumn harvest that inspired the menu at A Supper That Sustains Us?

We’re having a great harvest of heirloom pumpkins and winter squash. They are all so different in taste, color, texture, that multiple dishes can be concocted without redundancy.

You’ll be joining Chef Jonathan Waxman in the kitchen for this event. How did your collaboration take shape, and what conversations guided the dishes you created together?

Chef Jonathan and I have known each other since 1984, when he moved to New York City to open Jams on the upper East Side. We were supplying our D’Artagnan poultry for his famous chicken dish. He brought a Californian sensibility to the New York culinary scene , with huge respect for the ingredients. So, naturally, when he saw our variety of gourds and squash, he did not hesitate and based a whole menu on it.

As we head into the season of gatherings, what’s one simple way we can make our fall or holiday tables feel more connected to nature—whether through ingredients, rituals, or décor?

The best thing you can do for the people you care for is to nourish them with wholesome products that are local and seasonal for best nutrition. That is where conviviality starts!