In the December issue, Bon Appétit magazine “effusively recommends” our bone-in heritage ham for your holiday dinner. Obviously, we couldn’t agree more. There is nothing so satisfying (and impressive) as a gleaming, glazed ham on the table. Click over to the Bon Appétit site and start planning your own path to ham nirvana (step one, buy it from dartagnan.com)….
Category: Bits & Bites
How to Make Chabrot
A message from Ariane … Faire chabrot… it’s a rustic tradition from rural France that continues to this day in the Southwest, my region. It’s an expression of conviviality and continuity, of simple pleasures at the table. So what is chabrot? It’s a fun way to finish a bowl of soup. When in Gascony, it…
Armchair Traveler: Gascony
We love Michael Ruhlman’s writing, whether it’s in a cookbook, his blog or even twitter. But this article in the July issue of Conde Nast Traveler about his culinary pilgrimage to Gascony is enough to make the stomach rumble. It’s possible that we are a little biased; Ariane is quoted in the article, and of…
D’Artagnan Tastemakers: Chef Jean Joho
One of the great perks of working with the country’s best restaurants is, of course, meeting the country’s best chefs! We’ve had the privilege of supplying chefs from New York to Los Angeles and everywhere in between for nearly three decades. As you can imagine, we’ve met a lot of interesting, talented and inspiring characters…