Garbure is a hearty rustic soup beloved throughout Gascony, that combines slow-cooked vegetables of all kinds and savory preserved meats like duck confit, ham, and salt-cured ventrèche. This is French country cooking at its best: deeply nourishing and satisfying. Watch Ariane make garbure with her daughter Alix and learn more about this tasty tradition.
Did you know that D’Artagnan is a woman-owned business? Ariane Daguin founded the company in 1985, as a 20-something who dropped out of college to follow her dream of providing quality foods from small farms to restaurants, retailers and home cooks across the nation. Today, she oversees a company of 280 employees with offices and warehouses in five states.
There’s a reason that Ariane Daguin chose the name D’Artagnan (pronounced dar-TAN-yan) when she founded her company in 1985. It may seem like an unusual choice for an American company that is known for high-quality proteins sourced from small farms. Read on for the story, which involves musketeers, ducks, and derring-do.
Our hearts are heavy at D’Artagnan … because André Daguin, the father of our founder, Ariane, has passed away at the age of 84. Known around the world for promoting the cuisine of Gascony – if you enjoy seared duck breast, you can thank him – André was a man of great character, strength, creativity, and loyalty. And to those of us at D’Artagnan, he was family.
This week Inc. magazine hit the stands with a cover story on female founders of American businesses. Among the 100 entrepreneurs profiled, D’Artagnan founder Ariane Daguin is featured as a food pioneer. Read on for the story of Ariane and D’Artagnan and a link to the full article.
August 15th has become an unofficial holiday for the food-obsessed, as it marks the birth of Julia Child, patron saint of cooks everywhere. With her TV show, Julia inspired us to return to the kitchen, be adventurous with food, and have fun with it all. In honor of her birthday, we asked some of the staff at D’Artagnan how Julia impacted their lives. Read on and please share your own Julia memories with us.
Looking to upgrade your everyday burger? Try our popular Angus ground beef between the buns for a top-quality and flavorful burger. Raised right to taste better, our beef will become your new go-to for summer grilling. Learn a little bit about Angus beef with Ariane in this video, then try our recipes below.
Are you ready to eat calf brains and pig snouts? A recent article from Bloomberg says you are! Read on and take the challenge.
Get two easy and tasty recipes from Arlyn Osborne, who recently visited D’Artagnan and got inspired to cook!
A recent article in Architectural Digest gives us 9 good reasons to visit Gascony, France, where Ariane grew up. Read on and start booking your flight!
Have you ever wanted to cook with a whole group of friends? If so, you might be interested in Les Marmitons. The members of this gentlemen’s social club share an interest in fine food, wine, and the culinary arts, and they gather monthly to cook multi-course meals under the tutelage of a professional chef. Of course, they eat…
Foie gras is among the most discussed and debated of food topics, and D’Artagnan has been at the center of that conversation for decades. That’s because Ariane Daguin founded the company in 1985 to market the first foie gras produced in the United States. She is one of the foremost experts and most visible proponents…