Perfect for your New Year’s Eve fete, this easy recipe for blini uses all-purpose flour instead of buckwheat for a light texture and delicate flavor that lets our French caviar shine! Give it a try! Ingredients 2 1/4 teaspoons active dry yeast, (one 1/4 ounce envelope) 1/2 cup warm water, (about 110 degrees) 1 cup…
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.
Ideas for Edible Holiday Gifts
Edible holiday gifts, made lovingly by hand, are often times the most appreciated. Not only a delightful gesture, rolling up your sleeves and getting messy in the kitchen can be a lot of fun. Plus, it’s a great way to check multiple people off of your gift list in one fell swoop. Here are our…
Our Gift Picks for Food Lovers
1. Grande Charcuterie Basket For that cured meat fanatic who makes their own cornichons. 2. Cassoulet Recipe Kit with Authentic Cassole For the Francophile who loves to throw dinner parties. 3. Medallion of Foie Gras with Black Truffles For your foodie sister – who likes to spread it on thick. 4. French Ossetra Caviar with Mother of Pearl…
About the Goose
If your goose is well cooked, it has a succulent, tender dark meat that is rich tasting but free of fat. A fine roasted goose can be a feast for king and peasant alike, suggested the French writer Honoré de Balzac. Although plentiful and relatively inexpensive for the common man throughout history, these long-necked, web-footed birds are a rich…
All About Capon
A capon is a male chicken that is gelded, or castrated, at a young age, and then fed a rich diet of milk or porridge until it reaches 6 to 12 pounds, between the age of 5 and 6 months. The flesh is very white and, unlike that of other chickens, marbled with fat. Larger…
A message from Ariane
Dear customers, chefs and friends, We are happy to report that D’Artagnan headquarters, in Newark NJ, has now returned to normal activities as power was restored. While several of our team members have incurred damage to their homes, and are still without electricity, they are all here to resume work. Our hearts go out to…
Featured Recipe: Chicken with Autumn Vegetables and Madeira
This wonderful recipe is adapted from Chef Frank Stitt’s excellent cookbook, Southern Table. The warming dish is Chef Stitt’s version of coq au vin, made with Madeira instead of red wine, served over puréed root vegetables and topped with crispy bits of country ham. We think it’s the perfect dish for rainy fall weather. Chicken with…
All About Wild Hare
This small, common game animal has been a part of the human diet since early history, and bone remains have been discovered in ancient caves in Greece dating back to 15,000 BC. While rabbit boasts a mild flavor, wild hare appeals mostly to ardent game lovers, as its red meat is distinctly gamey in flavor. Although both…
Featured Recipe: Rabbit Stew with Olives
It’s grey and a bit chilly in the Northeast, so we’re thinking stew for dinner. Here’s a warming recipe for rabbit stew from our friend, Chef Marco Canora of Hearth Restaurant in New York City. Marco’s classic Tuscan stew is just right for fall – hearty and satisfying but not too heavy. And it just…
Save the Date: Game Dinner at Daniel
For more information, and to buy tickets, email Julia Murphy. jmurphy@danielnyc.com
All About Partridge
The partridge is a medium-size, plump-bodied Old World game bird with tender white flesh. Of the four major species, all in the pheasant family, the two most common are the red-legged partridge, a bird that originated in Spain and southern France, and nests in woodland trees; and the gray-legged partridge, from Great Britain, which is about…
Join in the Fun at Le Taste of France
Le Taste of France is a national celebration of French culture that culminates with a big weekend event (Le Show) in NYC on September 29 & 30. D’Artagnan is proud to participate as a sponsor, and will be serving savory treats at Le Show. We invite you to come out, meet and mingle, sample dishes…
Center of the Plate | D'Artagnan Blog 