Cassoulet War: From the Eyes of a D’Artagnan Customer

Julia Child said: “People who love to eat are always the best people,” and we definitely find that to be the case. At D’Artagnan, our customers are more like family, and our events like reunions, where chefs mingle with customers and D’Artagnan staff. For those of you who weren’t able to attend our 4th Annual Cassoulet…

Don’t Know Much About Squab? Start Here

We were delighted to see this illustrated primer on squab in the NY Times by Tony Wolf, tracing it from Ancient Egypt to Delmonico’s. In our opinion, we all need to eat more squab. Did you know that for thousands of years squab has been the favorite meal for every stratum of society throughout the world?…

Hot Stuff! Are You Missing This Pantry Staple?

The chile pepper you’ve never heard of – piment d’Espelette – is a D’Artagnan pantry staple. Often called for in our recipes and other specialties of Southwest France, piment d’Espelette is the French name for a specific type of chile pepper, known as Capsicum annuum in Latin and Ezpeletako biperra in the Basque language. But can you get this…

Ready for Mardi Gras? With This Recipe You Are

Mardi Gras – the final day of revelry before Lent – is on February 13 this year. How will you celebrate Fat Tuesday? We usually like to do it with foie gras! Another way to get in the spirit is by cooking traditional dishes from New Orleans, where Mardi Gras is celebrated with gusto. From po’ boys…

Dinner for Two: Valentine’s Day at Home

There’s nothing more romantic than a home-cooked meal. So if your plans for Valentine’s Day involve staying cozy at home, we’ve got some recipes that will win over your sweetheart. A simple 3-course meal that is still impressive – and comes together quickly – is what the night requires. We’ve got your dinner plans below….

Best Foie Gras Recipes for Valentine’s Day Dinner

Channel your inner chef and make something special for Valentine’s dinner with one of our top five foie gras recipes. There are few ingredients so rarified as foie gras, and any meal that includes it is guaranteed to be a memorable one. We’ve gathered some of our most impressive foie gras recipes so you can…

You Could Win a Trip to France!

There are still a few tickets left for our 4th Annual Cassoulet War in New  York City – the tastiest event of the season! This Monday night, January 29th, 2018, join our celebrity chefs at the battle for cassoulet supremacy! Plus a raffle! All ticket holders are entered to win a round-trip ticket to France, courtesy…

A Sous Vide Recipe: Venison Osso Buco

The perfect winter meal, venison osso buco is most often braised until fall-off-the-bone tender. But our friends at ChefSteps suggest you sous vide this tasty cut. They asked wild game expert David Draper to develop this recipe with our venison osso buco, which yields flavorful results. Layered with sinew and covered in silverskin, deer forelegs (or…

Remembering Paul Bocuse

On Saturday, January 20, Paul Bocuse, the “pope” of chefs and founding father of nouvelle cuisine passed away in his sleep at the age of 91. We at D’Artagnan join the rest of the culinary world to honor his life and mourn his passing. As the undisputed master of modern French cuisine, Bocuse is revered…

Deconstructing Daniel Boulud’s Famous DB Burger

We are proud of the reputation that D’Artagnan holds in the best kitchens across the country. We’re not talking in superlatives; our chef clients are some of the biggest names on the culinary scene. One of them, Daniel Boulud, is known around here by his first name only. Daniel was an early supporter of D’Artagnan,…

You’re Invited: 4th Annual Cassoulet War in NYC

Join us for our 4th Annual Cassoulet War in New  York City – the tastiest event of the season! On January 29th, 2018, chefs will battle for cassoulet supremacy at The Eventi Hotel. Join us to eat, drink and argue over which cassoulet is best. Our esteemed judges will choose the Most Authentic and Most…

Venison is What’s On the Menu

Venison – the other red meat – is getting some attention this season. And venison deserves it. This lean and flavorful meat makes a great alternative to beef any time of the year but seems to get noticed most during game season. This week NPR ran a piece about venison being in both top restaurants and…