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,…
Tag: chef daniel boulud
When You Give a Fig …
…about eating truly ripe fruit, you need to buy it seasonally and locally. So hit the farmer’s market and bring home a little basket of figs. It’s fig season and they are perfect now, whether eaten out of hand or paired with charcuterie like Jambon de Bayonne, smoked duck breast, duck prosciutto or bacon. Mmm…bacon-wrapped figs. And then…
The Duck Press: A French Classic
In the history of world cuisine, French chefs have been accused of being many things, but rarely ever “shy.” The French tradition holds dear the notion of not only using every part of an animal, leaving nothing edible to waste, but also of celebrating certain dishes that that often make more squeamish diners fold their…