This antique culinary tool made quite a splash some years ago when restaurants began serving the elaborate pressed duck dish of French fame. It seems to be having another moment in the sun these days. If you’re wondering what a duck press is, then read on.
Tag: culinary history
It’s Official: Ariane Wins Trailblazer Award at IACP
The International Association of Culinary Professionals met this past weekend for their 40th conference, which included their prestigious annual awards. We are proud to announce that Ariane Daguin, the founder, and owner of D’Artagnan, was recognized with the IACP Trailblazer Award! Ariane was honored to receive the award and joins us in congratulating all the…
Don’t Know Much About Squab? Start Here
We were delighted to see this illustrated primer on squab in the NY Times by Tony Wolf, tracing it from Ancient Egypt to Delmonico’s. In our opinion, we all need to eat more squab. Did you know that for thousands of years squab has been the favorite meal for every stratum of society throughout the world?…
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…
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…
Rediscover a Culinary Classic: What is Tournedos Rossini?
The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series, we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….
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…
Rediscover a Culinary Classic: What is Coq au Vin?
The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are good reasons that these recipes became classics. In this post, we will share the story of the ultimate one-pot comfort food dish: coq au vin. You will also get some recipes…
Rediscover a Culinary Classic: What is Beef Wellington?
The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series, we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….
Rediscover a Culinary Classic: What Are Hasselback Potatoes?
The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series, we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….
Why Duck & Orange?
According to no less an authority that Julia Child, roast duck with orange sauce (Caneton à l’Orange in her iconic book) is “one of the most well known of all the duck dishes.” That ubiquity also makes it one of the most derided. Duck à l’orange had its heyday in the 1960s, when every French restaurant…
Seeing Stars: What is the Michelin Guide?
Have you ever wondered about the Michelin Guide and its stars? The Guide (pronounced geed in French) gives out stars from 1 to 3 when it reviews restaurants; this is the most prestigious rating that a restaurant can get. The acquisition or loss of a star can have dramatic effects on the success of a restaurant. See the…