Compound butters are simple to make and pack a lot of flavor. Especially true of our ramp compound butter, which is one of our favorite ways to preserve the fresh flavor of spring ramps all year long. This is the time – and it’s a brief moment – when you can get fresh wild ramps to make…
Author: D'Artagnan
Founded in 1985, D’Artagnan is the leading purveyor of all-natural gourmet meat, game, foie gras, pâtés, sausages, smoked delicacies, mushrooms and organic poultry in America.
We are a team passionate foodies, many of whom are former Chefs and restaurant professionals, immersed in every aspect of food culture, committed to top quality ingredients, and dedicated to the value of sustainable, responsible farming. We work together, cook together and eat together while striving to put the finest foie gras, meat, game, truffles, and mushrooms on the tables of American gastronomes whether at home or in restaurants.
Established on the principles of procuring the freshest, cleanest and most natural products, D’Artagnan currently provides a range of over 300 items to the world’s top restaurants, hotels, retailers, and consumers. From free-range organic and heritage meats to preservative free charcuterie, D’Artagnan continues to set the trend.
He’s Crusty & Cheesy, But You Will Love Croque Monsieur
Let’s talk about Croque Monsieur, essentially a grilled cheese sandwich with the addition of ham, and a very French name. Oh, and a blanket of creamy béchamel sauce with melted cheese. Sound intriguing? It’s easy to make a great version of this classic sandwich at home. Beloved by brunchers all over the world, this sandwich…
Limited Offer: Aussie Wagyu Steaks
Outside of Japan, most agree that Australia has the best Wagyu beef. In fact, even experts have a hard time telling the two apart. That’s because Japan allowed Australian import of that rare animal: pure Kuroge cattle. Since 1990, Australian breeders and ranchers have been perfecting their strict protocols to create beef equal to that…
What’s for Supper? Thai-Style Steak Salad
A salad is often a healthy part of a meal, or a meal in itself. And that’s how we like salad: with meat on top. With spring in the air, we’re looking for quick, fresh meals. Well-composed salads with protein are the perfect solution. This colorful, crunchy salad hits all the right notes – sweet,…
What to Do With Ventrèche
What is ventrèche? Very simply, it is an unsmoked, salt-cured bacon from Southwest France, where it is a staple. Pronounced vohn-tresh, it is often referred to as “French pancetta.” Ventrèche is made from pork belly (ventre means belly in French) that has been rubbed with salt, spices and garlic before hanging to dry. It can be kept in…
Top Tips for Making Gorgeous, Gooey Gratin
If words like “creamy,” “cheesy,” “crunchy,” and “bubbly” make your mouth water, then you are most likely a gratin lover. Simply put, a “gratin” is any food with a golden brown crust on top, usually involving cheese and breadcrumbs. The word comes from the French, gratter, “to grate.” This is serious comfort food. Read our…
The Gorgeous, Gooey Gratin
If words like “creamy,” “cheesy,” “crunchy,” and “bubbly” make your mouth water, than you are most likely a gratin lover. Simply put, a “gratin” is any food with a golden brown crust on top, usually involving cheese and breadcrumbs. The word comes from the French, gratter, “to grate.” This is serious comfort food. Read our…
Duck Wing Cravings
Florence Fabricant is all about duck wings! In today’s New York Times she dishes about her obsession, and shares tips from our friend Chef Justin Smillie, who has perfected the duck wing at Upland in NYC (yes, those are D’Artagnan duck wings). With chicken, I covet the wings. With duck, not really; they tend to be…
6 Ways to Serve Sausage
At D’Artagnan we love all things sausage. This humble food, often made from trimmings and offal, is one of the most beloved bits of charcuterie, and perhaps the oldest. The first sausage recipes date to before the golden age of ancient Greece, and traditional sausages have been made for over 2000 years in both Rome…
Easter Greetings
We wish you a Happy Easter! The egg, an ancient and pagan symbol of new life, has become one of the most beloved traditions of Easter. Dyed, painted, carved or chocolate, eggs of all kinds have a place in the spring celebration. Our eggs aren’t decorated, but they are edible … and they come from…
5 Ramp Recipes to Try Now
Ramp season is so brief – late March to sometime in May – that we really mean it when we say “now.” Ramps are wild onions native to North America and are sometimes known as spring onions, wild leeks, or wild garlic. These fragrant, garlicky sheaves of green are a sign that spring has arrived….
Instagram? More Like Insta-Lamb
Are you following us on Instagram? We love to see what’s cooking – in both pro and home kitchens. Since lamb is top of mind this week, we wanted to share some of our favorite posts from chefs who are showing off our lamb. Find us on Instagram and follow us to see fresh cuts like…
Center of the Plate | D'Artagnan Blog 