The bacon martini, bacon bloody mary, bacon old fashioned … bacon has been showing up in cocktails for a while now. It seems that fat washing liquor with bacon mellows it a bit, creating a different mouth feel, as well as sustained flavor notes. A crispy slice of bacon makes the perfect salty and smoky…
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.
You’re Invited: 2017 Cassoulet War!
Our Cassoulet War has become something of a tradition in New York City. Local chefs create cassoulets of all kinds – from the traditional to the outlandish – and offer tastings to our guests and celebrity judges. In Southwest France each village has its own interpretation of this timeless comfort food dish, and they are…
In the Kitchen with Ariane: Cassoulet
With cold weather comes the irresistible urge to enjoy a hot bowl of the ultimate comfort food: cassoulet. Watch Ariane making cassoulet with Jake Cohen at the Tasting Table kitchen, and learn the principles (and rules) of cooking this classic dish. Once you understand the basics, it’s easy to improvise and create your own version of…
5 Chili Recipes to Try Now
This time of year there’s nothing better than a pot of bubbling chili on the stove – or in the slow cooker – scenting the house with its powerful aromas. When cooking for game day, chili is practically a requirement. It makes an easy weekend dinner for the family, and can provide leftovers for lunch or…
Rediscover a Culinary Classic: What is Beef Wellington?
The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series, we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….
Classic Dish: Beef Wellington
The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….
Views of the Butcher’s Chapel
In the old butchers’ district of Limoges, France, there stands a little chapel that is dedicated to the patron saint of butchers. Chapelle Saint-Aurélien was built in the 1470s and was eventually acquired by the guild of butchers, which became the Confrérie Saint Aurélien. This group has maintained it through the years, and venerated the relics of Saint Aurélien, who…
Eat More Wild Boar
Tap into your inner caveman and eat wild boar! What is wild boar? It’s a hybrid of Old World boar and escaped domestic pigs, and is termed by the USDA as “feral swine.” These wild boar number in the millions, running rampant in 39 states where they cause damage to agricultural crops, and gardens, destroy…
The Best Meat Dishes in NYC
This is the kind of meaty news we can use. Nick Solares at Eater New York did a 2016 roundup of the ten best new meat dishes in NYC, and we are proud to see chefs that are using our products make of half that list. Since it’s National Meat Month let us linger over photos…
A Cassoulet Day Giveaway
January 9th is Cassoulet Day … and we are partnering with our friends at Languedoc Wines to give away 2 Cassoulet Recipe Kits this month. Click here for details and to enter the giveaway. For those who simply cannot wait, cassoulet is 20% off right now at dartagnan.com in honor of Cassoulet Day! The Languedoc region (click here…
New Arrival: Veal Tomahawk Chop
Calling all veal aficionados! There’s a new cut of veal on our website. The tomahawk chop, sometimes called a lollipop chop, has a long rib bone that is frenched for elegant presentation. Look at this beauty… Twelve ounces of tender, velvety veal. Rosy pink and perfect for a special meal. The tomahawk chop is a favorite cut…
Rediscover a Culinary Classic: What Are Hasselback Potatoes?
The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series, we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….
Center of the Plate | D'Artagnan Blog 