Our friends at Tasting Table recently posted a fantastic article on cassoulet. In it, they explore the history of this French classic, teach you how to make duck confit at home, and interview our own Ariane, and chefs Ludo Lefebvre, Dominique Ansel, and Laetitia Rouabah, a formidable competitor at the recent Cassoulet War. Topics include…
Month: March 2017
More Mushrooms, Please
If you’re wild about mushrooms like we are, here’s a polenta recipe to try. It’s simple to make, offers a satisfying umami flavor, and is a perfect dish for the transition to spring. Make sure you get our Organic Chef’s Mix Mushrooms, which offers a variety of our top-selling mushrooms in a convenient 1 lb….
What Are the Top Meat Trends for 2017?
Ariane has the answers! She was on Lunch Break with Tanya Rivero of The Wall Street Journal, and outlined the top four changes and trends in the food industry. Watch the video here. These trends are things D’Artagnan has been doing for over 30 years, and the world has begun to catch up. Consumer interest in…
The Cassoulet War Champions
The Third Annual Cassoulet War was held in New York City last week. Over 200 people attended and 21 chefs battled for cassoulet supremacy. All the eating and competing were for a cause: ticket proceeds benefited Action Against Hunger. There were cassoulets of all kinds – Moroccan, lamb-filled, baked into a crust and served cold,…
Center of the Plate | D'Artagnan Blog 