Wishing all the fathers a very happy day. We hope you spend it with family, friends and food! We wanted to share this old photo of D’Artagnan founder Ariane with her dad at a farm back in France. Ariane’s father, Chef André Daguin, is famous throughout France for his artistry with foie gras and other Gascon…
Tag: Ariane Daguin
Food Tank Talks with Ariane About Green Circle Chicken
Our Green Circle Chicken recently caught the attention of Food Tank, The Think Tank for Food. Their discussion with Ariane explores the Green Circle Chicken program, the farmers who raise them, and the chefs who serve them. Read the interview here. Each week, D’Artagnan’s Green Circle Chickens consume more than three pickup truck loads of…
Watch: Making Duck Breast with Ariane
The Daily Meal visited Ariane in her home kitchen to film her cooking duck breast, and to learn about D’Artagnan’s proprietary Rohan duck. Because she is so knowledgeable, any conversation with Ariane is likely to turn into a fascinating discussion, with facts about food and farming. In this video she shows how to sear a duck breast,…
Your New Favorite Lamb Rack Recipe
If you like rack of lamb, try this variation on the theme. It’s one of our favorite ways to enjoy this tasty cut. Fresh herbs, salty pecorino, and crunchy panko breadcrumbs make a tasty crust for our grass-fed rack of lamb in this easy recipe. This recipe should serve two for dinner. Dijon &…
Well Done, Chef Barbara Lynch!
Congratulations to our friend Barbara Lynch on being named one of TIME’s 100 Most Influential People! It’s a big list, and she is the only chef on it. She is in the pioneer category, for changing the Boston restaurant scene. Click through to read Padma Lakshmi’s very touching essay about Chef Barbara. Barbara Lynch is…
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…
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…
Share the Cassoulet Love
Our friends at Tasting Table recently posted a fantastic article on cassoulet. In it, they explore the history of this French classic, teach you how to make duck confit at home, and interview our own Ariane, and chefs Ludo Lefebvre, Dominique Ansel, and Laetitia Rouabah, a formidable competitor at the recent Cassoulet War. Topics include…
What Are the Top Meat Trends for 2017?
Ariane has the answers! She was on Lunch Break with Tanya Rivero of The Wall Street Journal, and outlined the top four changes and trends in the food industry. Watch the video here. These trends are things D’Artagnan has been doing for over 30 years, and the world has begun to catch up. Consumer interest in…
Ariane’s Oscar Party Recipes
Are you having an Academy Awards viewing party? Ariane’s easy recipes for finger foods will bring a swanky element to your gathering. Even if you’re going to enjoy the big show in your pajamas at home, you can enjoy these simple snacks. Tiara and black tie optional.
Team USA Wins Bocuse d’Or!
For the first time in 30 years of stiff culinary competition, Team USA has won the gold medal at the Bocuse d’Or! Congratulations to every member of the team! The New York Times reported the win. Social media went wild, and Ariane was in Lyon to support Team USA. In fact, D’Artagnan has supported the…
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