Enter our Heritage Ham Giveaway!

We’re planning ahead for Easter, and giving away three heritage hams. Feeling lucky? You could win a ham in our giveaway, and set the perfect holiday table. ENTER HERE. You can serve anything at Easter, but the easy solution is a ham. Already smoked and fully cooked, all it needs is time in the oven…

Enter our Mountain of Morels Giveaway

The first morel mushrooms herald the arrival of spring, usually sometime in March. Morel season lasts, with diminishing quantities, throughout the summer. As with all wild mushrooms, much depends on the weather. Will it be a good morel season?  We hope so! Morel mushrooms are a source of passion and culinary wonder, inspiring recipes and annual spring…

Share the Cassoulet Love

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…

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 was 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,…

Ariane’s Oscar Party Recipes

The Academy Awards is just two weeks away… what will you be eating for the big show? Ariane has some ideas for you, and if you are in the greater New York area, tune into CBS News on Sunday morning, February 26, at about 8:45 AM. Ariane will be on live, demonstrating how to make a…

Cassoulet War: Participating Chefs

Our third annual Cassoulet War at the Kimpton Hotel Eventi in NYC will feature a record number of cassoulets to try! On the 20th of February, 20+ chefs will assemble, armed with only pots of cassoulet, and do battle against each other. The awards go to the Most Authentic, Most Daring and the Most Popular Cassoulets. Our panel…

Team USA Wins Bocuse d’Or!

For the first time in 30 years of stiff culinary competition, Team USA has won the gold medal at the Bocuse d’Or!  Congratulations to every member of the team! The New York Times reported the win. Social media went wild, and Ariane was in Lyon to support Team USA. In fact, D’Artagnan has supported the…

Cassoulet War for Home Cooks!

Our Cassoulet War is coming home! For those who cannot make it to the New York event on February 20th, there is another way to get in on the action. Now you can participate in your own kitchen, and feel the love on social media. How does it work? Cook and share your best cassoulet…

That’s A Lot of Chicken!

Find out what a day in the life of a chef looks like in this Wall Street Journal article, which follows Chef Andrew Carmellini, a long-time friend and client of D’Artagnan, through a busy day. Carmellini is at the center of a growing restaurant empire, as the Wall Street Journal explains. Look for his next restaurant…

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

Cassoulet season has officially begun! With cold weather comes the irresistible urge to  enjoy a hot bowl of this ultimate comfort food. 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…