A native of Orleans, France, Gaupin joined Loews Atlanta Hotel in 2010 as Executive Chef and oversees Saltwood, the hotel’s small-plate-style restaurant featuring a charcuterie-driven menu and craft cocktails, along with the hotel’s banquet services and catering.
A graduate of France’s CFA Charles Peguy School, Gaupin developed a passion for fine food and wine at an early age and followed in his uncle’s footsteps to pursue a career in the culinary field. International highlights include serving as chef de partie of the Michelin-rated Hotel Negresco in Nice, France and chef de partie at the famed Hotel Stuva Colani in St. Moritz, Switzerland. In the U.S., Gaupin has led the kitchen in some of the country’s most distinguished restaurants and hotels including Provence Restaurant in Washington D.C., Pfister Hotel Milwaukee, and the Ritz Carlton Hotel Atlanta. In 2013, Gaupin was inducted into the Maitres Cuisiniers de France (Master Chef of France), one of only four chefs in Georgia to carry the distinguished title.
Duck Sausage Meat
1 kilo of pork butt
1 Kilo of duck Meat | legs and breasts combined
150 grams of duck liver
100 grams of gizzard
1 liter of pork blood
1” pork casing
Duck Sausage Spice Mix
6 cloves of garlic
2 diced onions
4 tbsp. chopped fresh parsley
2 lemon zest
Duck Sausage Aromatics
2 tbsp. of olive oil
1 cup of cognac
4 bay leaves
2 tbsp. of ground fresh pepper
3 tbsp. of sea salt
½ tsp. of cloves
½ tsp. of dry mustard Coleman Powder
½ tsp. of nutmeg
The Making of the Duck Sausage
1. With a medium grate, grind all meat in an ice cold bowl and add the ice cold pork blood. Set aside for 2-3 hours.
2. In a mixing bowl, mélange all the spices including onions, parsley, garlic and lemon zest and set aside.
3. In another mixing bowl, mélange all of the aromatics together and set aside.
4. Once all the ingredients are ready separately, mix it all together, the meat, spices and aromatics.
5. Prepare the sausage stuffer with the casing and start filling the casing with careful attention to not break the casing.
6. Once the casing is filled, steam the sausage for 15 minutes at 325 degrees. Chill the sausage in ice water and set aside.
7. Once the sausage is cold, cut the length needed and grill or roast the sausage to your liking for approximately 15 – 20 minutes