How-To: Duck Fat Fries

The humble Idaho spud gets a decadent upgrade when cut fresh and plunged into bubbly duck fat. The resulting frites are golden and crispy with tender, creamy interiors and a hint of delicious duckiness. Obtain the Duck Fat You might already have some rendered duck fat in your refrigerator or freezer from the last time…

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Dinner Fit For A Prince & A Princely Chef

On October 1st, Ariane participated in a very special evening honoring HRH Prince Robert of Luxembourg and legendary chef, Jacques Pepin, hosted by Les Dames d’Escoffier New York in conjunction with the New York Wine & Food Festival. Martha Stewart was Mistress of Ceremonies for the festivities, which included a fabulous cocktail reception, star-studded dinner with…

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Must-have Cookbook: Anita Lo | Cooking Without Borders

On Monday, we were thrilled to attend a book release for the long-awaited, first cookbook of Michelin-starred chef (and D’Artagnan friend), Anita Lo, Chef/owner of annisa in New York City. Cooking Without Borders was co-written with Charlotte Druckman and published by Stewart, Tabori & Chang. Snap impression? This book is really good-looking. You can tell…

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Charcuterie 101: A Tasty Recap

On Saturday, we were pleased to host Charcuterie 101 for the Food Network’s New York Wine & Food Festival. Held in the intimate, cavernous wine cellar at Macelleria in the Meatpacking District, Charcuterie 101 brought together les deux Pierres – our own, Pierre Moreira and one of our favorite NY chefs, Pierre Landet, of Cercle Rouge, for…

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Gives new meaning to Ladies Who Lunch…

Here’s another write-up about the Women in the Kitchen Luncheon that Ariane participated in June, this time from industry favorite, Food Arts magazine. Looking good ladies!

Chicago! Here we come…

Exciting news – we’ve expanded our hotel & restaurant division into Chicago, with a shiny new sales force. To celebrate, we’re hosting a special industry event, like no other. It’s our carnivorous coming-out where da bears will meet da ducks! This Monday night, Chi-town chefs, food & bev professionals, farmers, ranchers and local press will…

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In the Kitsch-en with Phyllis Diller

Here’s some food-lover’s fashion inspiration from a 1977 issue of Bon Appetit. This spread features comedienne, Phyllis Diller, cooking up some meaty goodness in her own retro kitchen. We are loving the dress – it’s meat-chic! We’re sure Ms. Diller’s shift is one-of-a-kind but if you’re in the market for your own carnivorous clothing, etsy…

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Charcuterie 101 with les deux Pierres!

D’Artagnan is presenting a Charcuterie class at the New York Food & Wine Festival, hosted by our own Pierre Moreira and one of our absolute favorite chefs, Pierre Landet. This class should not be missed! You’ll learn cured & smoked basics, how to put together a proper charcuterie board, watch as Chef Landet demonstrates some…

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Simple Pleasures: Quail Egg Toast

This is one of Ariane’s go-to dishes for easy entertaining and a favorite among D’Artagnan staff. Whether you call it toad-in-a-hole, sunshine toast, egg-in-a-basket, eggs in a frame, or cowboy toast – when made with brioche, black truffle butter, and diminutive quail eggs, we call it ridiculously delicious! 

Back of the House/Episode 5: Duck Breast with Sara Moulton

In the latest episode of Back of the House, Ariane and food-world-superstar, Sara Moulton, are searing & saucing duck breast. Follow along and see just how easy it is to get a fabulous, restaurant worthy duck dish on the table in less than 30 minutes with just a few ingredients. Beautiful!

Braising Essentials

At D’Artagnan, fall= braising. Braising is comfort cooking at its finest. The long gentle braising process transforms modest cuts from tough, sinewy chunks to meltingly tender, luxurious bites swathed in velveteen sauce. It’s the food equivalent to being wrapped in a warm blanket on a cold day and it’s surprisingly easy. And while you may…

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