Heirloom Flavor: Cooking with Tarbais Beans

What’s so special about Tarbais beans? Brought from the New World, the Haricot Tarbais flourished at the foot of the Pyrénées in Southwest France, and its cultivation secrets were passed down from generation to generation. Today the farmers that carry the tradition forward produce beautiful white heirloom beans of outstanding quality. These distinctly French beans are…

You Can’t Win Without These Game Day Recipes

When everyone gets together to watch the game the party is fueled by fan excitement. But everyone knows that the snacks are almost as important as the drama playing out on TV. Score extra points with your spread at the Big Game this year. We’ve collected 5 of our favorite finger foods for sports watching,…

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…

5 of Our Best Roasted Bird Recipes

There’s something so satisfying about a well-roasted chicken for dinner, and if you’re lucky, the leftovers for lunch the next day. But there are other birds worthy of your culinary attention, like duck, guinea hen, quail, and poussin. If you can roast a chicken, you can master any of the recipes below. And during the winter months,…

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,…

People Are Talking About Wild Boar

Are you a fan of Game of Thrones? If so, you might get a hankering for wild boar. And we have what you’re craving at dartagnan.com. New to wild boar? There’s nothing to fear. One of the easiest cuts to cook is our Wild Boar Mini Roast. Not quite 2 lbs in weight, the roast…

What Makes Leftovers Better the Next Day?

We all know that leftovers are often better than the original dish. But what kind of kitchen alchemy makes this happen? Chemical reactions continue to take place even after food is done cooking, as flavors mellow and textures change. Gastro Obscura tackles the age-old question in this important post. Here are our favorite recipes that taste…

Enter to Win Our Cassoulet Day Giveaway

January 9th is Cassoulet Day  … and it’s our annual tradition to celebrate by giving away Cassoulet Recipe Kits! We are partnering with our friends at Languedoc Wines to give one lucky winner the chance to enjoy a cassoulet this month because nothing pairs with cassoulet like good wine from the region where cassoulet was born! Click here for details…

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…

The Best Bean You’re Not Eating

Not your average legume, Tarbais beans are an edible tour de force. Today, on National Bean Day, we’d like to take a moment and honor these haricots. These ultra-creamy French beans are the quintessential ingredient in cassoulet – but they’re good for much more. From their unique growing conditions to their distinctive texture and luminous white color,…