This week Bloomberg wrote about the duck press as an old trend being rediscovered, and Chef Laurent Gras showed them how to use the device. What is the duck press? The antique kitchen tool has been fascinating people for ages, from its origin in Paris during the 1800s – the days of opulent meals, when the…
Month: March 2017
French Lessons with Ariane & Alix
Traditional Home did a wonderful piece with Ariane and her daughter Alix years ago. For the article, Ariane and Alix cooked a typical Gascon Sunday meal at home, to show how the traditions continue across generations and oceans. As you would expect, Ariane used D’Artagnan products like duck breast, jambon de Bayonne, truffle butter, and chicken….
Raising a Stink Over Ramps
The ramp is a wild onion native to North America and is sometimes called spring onion, wild leek, or wild garlic. It is known by the Latin name Allium tricoccum. Long appreciated by country folk and eaten as a spring tonic, the ramp has in recent years taken on a mantle of cult status among…
The Best Way to Eat Slab Bacon
Looking for a new level of bacon obsession? Try our slab bacon. This was a cut we reserved for chefs, but we’ve had many requests from home cooks. So here it is at last: the largest hunk of bacon you’ve ever had in your kitchen. What’s the big fuss? What is slab bacon anyway? Slab bacon is…
New Arrival: Slab Bacon
Looking for a new level of bacon obsession? Try our slab bacon. This was a cut we reserved for chefs, but we’ve had many requests from home cooks. So here it is at last: the largest hunk of bacon you’ve ever had in your kitchen. What’s the big fuss? What is slab bacon anyway? Slab bacon is…
Meet the Mushrooms: Morels
We have expanded our mushroom offerings at dartagnan.com to include some of our chef favorites. While organic cultivated mushrooms make up the majority of our catalog, we also offer wild-foraged mushrooms in season. These fresh mushrooms are sure to find their way into many of your cooking adventures.
It Only Happens Once a Year!
After the cold, grey months of winter, we love to see the seasonal greens appear once again. This is the time for fiddlehead ferns and ramps. The sudden arrival of crates of fresh, green things in our warehouse is one of the pleasures of early spring. There is only a brief moment when fiddleheads, or fiddlehead fern…
Happy Birthday, Chef Daniel Boulud!
Today is Daniel Boulud’s birthday, and we wish him many happy returns of the day. Daniel – he goes by one name, like all the greats – is a longtime friend of D’Artagnan. To read his bio, and try one of his recipes, check our website right here. Read on for a few fun facts about…
Poutine: The New Nachos?
Are you a poutine eater? If you’re from Canada, you almost certainly are. But poutine is spreading across the States, one plate at a time. What is poutine? Poutine is simply french fries, served with melting cheese curds and gravy on top. It’s a fast food favorite, and we compared it to disco fries (a diner…
Try Authentic A5 Japanese Wagyu Beef Striploin
Our Japanese Wagyu A5 Ribeye has been a hit, and now it has a friend: Japanese Wagyu A5 Boneless Striploin. It’s eleven pounds of pure beef fantasy, the stuff of legend, with marbling like you’ve never seen. A5 Wagyu beef is the real thing: exceedingly hard-to-find Wagyu beef from Japan. Just like our ribeye, it is…
New Arrival: A5 Japanese Wagyu Beef Striploin
Our Japanese Wagyu A5 Ribeye has been a hit at dartagnan.com. And now it has a friend: Japanese Wagyu A5 Boneless Striploin. It’s eleven pounds of pure beef fantasy, the stuff of legend, with marbling like you’ve never seen. A5 Wagyu beef is the real thing: exceedingly hard-to-find Wagyu beef from Japan. Just like our ribeye,…
Happy Spring! Let’s Eat
Yesterday – as of 6:28 AM – was the first official day of spring. Each year, we get so excited to see the first ramps, fiddlehead ferns and morel mushrooms arrive in the warehouse. These green and fragrant products are definite signs that spring is here. This week, the few cases to arrive have all…
Center of the Plate | D'Artagnan Blog 