For our west coast friends, we are pleased to announce The Royce at The Langham in Pasadena is hosting two foie gras dinners, with special guest, our own Ariane Daguin. Join Ariane, Chef David Féau and Manager/Wine Director Eric Espuny for an exceptional dinner in the elegant Royce dining room. Together they will present a unique 5 course…
Tag: Ariane Daguin
Take a listen!
Sunday, Ariane was a guest on Jason Colucci’s Heritage Radio Show, The Morning After. Check out her clip below and if you’d like to hear the rest, this and every other episode is available as a free podcast on iTunes.
It’s National Bean Day!
We LOVE obscure food holidays. Surprisingly, there’s one for just about every day on the calendar. Our friends over at The Nibble put together a list and what do you know?! Today is National Bean Day – the perfect day to enjoy our versatile French Coco Tarbais Beans. The Coco Tarbais bean is one of the great exports of…
Take a Food Lover’s Dream Trip
“In the depth of winter, I finally learned that within me there lay an invincible summer.” So said Albert Camus. If you’re whiling away the long dark days of winter imagining how to spend the next gorious summer, we have an inspiring idea for you. This July, join Ariane Daguin for an enchanting week of…
Cassoulet 101
Perhaps there is no dish in Southwest France more iconic, cherished, and controversial than the cassoulet. The name cassoulet comes from the word cassole, referring to the traditional, conical clay pot in which it is cooked (and which the potters of the village of Issel perfected).
frère et soeur
We were very lucky this December to have three generations of Daguins in New York for the holidays; Ariane’s parents, her daughter Alix and for the first time in several years, her brother, Arnaud. Now and then… deux of a kind! Arnaud is a Michelin-starred chef and proprietor of an upscale auberge called, Hegia. Located in…
Our New Year’s Eve Party Tips
At a good New Year’s Eve Party, the star is the champagne. When planning the menu for your party, consider flavors that pair will with bubbly. So that you can be a guest at your own party, select dishes that require little work, can be made ahead of time, and will taste delicious at room temperature;…
Christmas Cookies D’Artagnan Style! Duck Fat Biscochitos
Duck fat is not only an indispensable cooking fat, it’s also excellent for baking. It can be substituted 1:1 for lard in any old fashioned recipe, you just need to keep it well-chilled while you work with it. Duck fat adds depth of flavor to baked goods, makes an especially tender pie crust, lofty Viennoiseries, and flaky cookies….
Celebrating Hanukkah D’Artagnan Style
For eight days and nights, in the dark of winter, Jewish families around the world will celebrate the Festival of Lights, better known as Hanukkah. And each of those nights will be filled with traditional rituals and foods. For those of you looking for something beyond matzoh ball soup, potato latkes and brisket, we have a few…
Good Cause: City Harvest Mobile Holiday Market
We are pleased to participate in the 2011 City Harvest Brooklyn Mobile Holiday Market. The Mobile Market is City Harvest’s direct distribution initiative to fight hunger in New York City’s most underserved communities through the distribution of free produce at farmers’ market-style events in the South Bronx, North Shore of Staten Island, and Central Brooklyn….
Featured Recipe: Truffled Hasselback Potatoes with Ham Crisps
Here’s an easy recipe for those chilly nights when cravings run carb heavy. While tasty on their own, Swedish-style Hasselback potatoes are equally delicious alongside roasted meats, such as rack of lamb, venison medallions or beef tenderloin. Of course our version is slathered in black truffle butter before baking, which lends a subtle earthiness and…
More mushroom love!
Chantal Martineau from (one of our favorite sites) Food Republic, interviewed Ariane during the wild mushroom harvest dinner at North Square Restaurant. Here’s what she learned… In Season Right Now: Wild Mushrooms Nov 29, 2011 9:01 am Fungi and games with D’Artagnan’s Ariane Daguin Hedgehog, fried chicken, cauliflower, canary, lobster. An odd menu,…
Center of the Plate | D'Artagnan Blog 