Recently Amazon made news with their first semi-public delivery by drone. It went to a lawn in southern California, where the MARS 2017 conference was taking place. Amazon Prime Air will eventually be able to deliver small packages in 30 minutes or less, using drones that can travel up to 50 mph, within a 10 mile…
Category: Culture
A Pressing Issue: Duck
This week Bloomberg wrote about the duck press as an old trend being rediscovered, and Chef Laurent Gras showed them how to use the device. What is the duck press? The antique kitchen tool has been fascinating people for ages, from its origin in Paris during the 1800s – the days of opulent meals, when the…
French Lessons with Ariane & Alix
Traditional Home did a wonderful piece with Ariane and her daughter Alix years ago. For the article, Ariane and Alix cooked a typical Gascon Sunday meal at home, to show how the traditions continue across generations and oceans. As you would expect, Ariane used D’Artagnan products like duck breast, jambon de Bayonne, truffle butter, and chicken….
Happy Birthday, Chef Daniel Boulud!
Today is Daniel Boulud’s birthday, and we wish him many happy returns of the day. Daniel – he goes by one name, like all the greats – is a longtime friend of D’Artagnan. To read his bio, and try one of his recipes, check our website right here. Read on for a few fun facts about…
Poutine: The New Nachos?
Are you a poutine eater? If you’re from Canada, you almost certainly are. But poutine is spreading across the States, one plate at a time. What is poutine? Poutine is simply french fries, served with melting cheese curds and gravy on top. It’s a fast food favorite, and we compared it to disco fries (a diner…
Happy Spring! Let’s Eat
Yesterday – as of 6:28 AM – was the first official day of spring. Each year, we get so excited to see the first ramps, fiddlehead ferns and morel mushrooms arrive in the warehouse. These green and fragrant products are definite signs that spring is here. This week, the few cases to arrive have all…
Even the French are Irish Today
Happy St. Patrick’s Day! They say everyone is Irish today – even the French, although they would say Irlandais. In America it’s almost true, because about 33.3 million people report Irish ancestry. So let’s all wear the green today, and celebrate all things Irish. We have a few Irish recipes to inspire you, and an Irish toast: Every food…
Gascony: The Most Delicious Part of France
In a recent New York Times article, David McAninch asks the question “Is Gascony the most delicious part of France?” To which Ariane answers, “Of course it is!” For Gascon food is richer than the sunny cuisine of Provence. It is unabashedly, defiantly rich. Duck fat, not olive oil, is the local currency. Everything gets cooked…
Rabbit: The Other White Meat
The big question: why don’t Americans eat more rabbit? Is it because they are cute and fuzzy? Or because some people keep them as pets? In fact, we are eating more rabbit now than at any other time since World War II. But that’s still not a lot, compared to European countries, and it’s a…
For the Love of Waffles
Waffles seem to be everywhere these days. They are trending in a big way, from food trucks to fine dining. And they’ve earned a spot in culinary history. Who made the first waffles? The ancient Greeks cooked cakes between two hot metal plates and served them savory, which is how we like waffles, too. Though…
You’ll Never Believe What’s in These Vending Machines
Now trending: meat at your fingertips. Simply insert your credit card into one of these vending machines and receive the butcher’s bounty. Vending machines are associated with junk foods and a hint of desperation, but all that could change with this idea. In Paris, just outside of a Basque butcher shop, you can buy their…
Quail is the New Chicken
In recent years the noble chicken has been making more backyard appearances, as the interest in well-raised food grows. With websites full of how-to advice, including the inspirational 2,500+ photos of coops at Backyard Chickens, it has never been easier to become an urban farmer and eat fresh eggs for breakfast. But there is a…
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