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…
Category: Culture
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…
The Problematic Politics of Poutine
Poutine has been gaining popularity over the past few years, not just in Canada but in the United States, too. In Quebec, there are some poutine rumblings – and not of the stomach – that caught the attention of The New York Times, resulting in this recent article about the culturally charged dish. For years the Quebecois…
Good News from 2017: There are Fewer Antibiotics in Meat
We like to celebrate the victories – however small – in the food revolution. In early December a report from the Food and Drug Administration announced something unprecedented. For the very first time in its history of tracking antibiotics in animals used for food, fewer drugs were sold. Sales of medically important antibiotics declined by…
2017: Year of the Instant Pot
Are you using an Instant Pot yet? For several years this electronic kitchen gadget – the pressure cooker of the future – has been attracting a cult-like following by word-of-mouth alone. The internet has been awash with Instant Pot recipes, developed largely by bloggers, who are keen to share their enthusiasm for the device. If…
7 Party-Ready Hors d’Oeuvres Recipes
With New Year’s Eve approaching it’s time to plan your party! What small bites will you serve? Take our suggestion and choose one of these seven canapé recipes for your menu. Perfect for any gathering, but especially festive for New Year’s Eve, these are our picks for best appetizers of the year. Elegant without being fussy, simple…
New Year’s Eve: Time for Caviar!
There’s nothing better than caviar and Champagne on New Year’s Eve. Are you hosting a party or an intimate dinner for two? However you choose to ring in the new year, a tin of caviar will make it a special evening. Our Ossetra Malossol Caviar is raised on an aqua farm in France, exclusively for D’Artagnan. Aquitaine,…
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