Waiter, There’s Foie Gras in My Drink

What’s on the drinks menu at the newly-renovated Eleven Madison Park? Vogue magazine shared some of the new cocktails and this one caught our attention … because there’s foie gras involved! This is something a few restaurants across the country have done, including the late, great Betony in New York City, whose outrageous Foie Gras Flip…

NY Dining: Sneak Peek at the New Eleven Madison Park

It’s been a big week for Eleven Madison Park in New York City. Owners Daniel Humm and Will Guidara closed the iconic restaurant for renovations this past June, and have finally opened the beautiful new space this week. In case you were unaware, EMP was ranked number one on The World’s 50 Best Restaurants list for…

Pumpkin Spice Like You’ve Never Seen It Before!

Every autumn brings with it an onslaught of pumpkin spice flavored products, some edible, others not so much. Pumpkin spice shows up in stores, online and in the news; the first appearance of the PSL (as the pumpkin spice latte is known) is documented gleefully on social media. And just when you thought it was…

Cook Like a Chef: How to Sear Foie Gras

Foie gras. Two short words, one long culinary history. Foie gras (fwah grah) is French for “fatty liver,” and refers to the fattened liver of a duck (or goose), considered a delicacy around the world. Made famous in France, foie gras is a traditional food known to mankind since at least Ancient Egypt. Foie gras is…

You’ve Got to See this Foie Gras Flower

Something beautiful is blooming at The Pool in NYC. This newly-opened restaurant is in the famous space that the Four Seasons occupied from 1959 to 2016. The other restaurant in the Seagram Building, The Grill riffs on the mid-century theme with a more meat-centric menu. Although The Pool is a seafood restaurant, they are causing a scene with their…

What’s Cooking on Instagram?

We’re always looking at food. If you like to see beautiful plates that inspire to you either cook, or head for your favorite restaurant, Instagram is the place to be. Below are some highlights from chef posts to Instagram – using our products, of course – to whet your appetite. Join us on Instagram for a view…

The Foie-cicle: A Cold Summer Treat

You’re spoiling your dessert with all that dinner! Waiters at Michelin-starred Band of Bohemia in Chicago warn patrons to “save room for dessert” because that dessert could be a foie gras popsicle, AKA the foie-cicle. This unusual desert takes three days to prepare, contains 2 ounces of foie gras whipped with baked bananas, and is coated…

5 Pasta Recipes You Need to Make

Simple and satisfying, pasta dishes meet our need for speedy dinners. The ultimate blank slate, pasta also gives us a chance to play with flavors (hello, truffles). We just added some new pasta recipes to the recipe collection, and wanted to share them with you. Pasta with Sautéed Mushrooms and Truffle Butter Breadcrumbs This recipe…

Foie Gras, Oh, You Sweet Thing

Foie gras is usually seen at the dinner hour, and served as a savory dish. But there’s a sweet side to foie gras that you may be missing. D’Artagnan client Faun, a restaurant in Brooklyn, NY, has surprised the food literati with foie gras French toast, served at brunch with walnuts and maple syrup. Gothamist reports on…

Savory Dessert Ideas

If you are looking for a creative way to end a meal, look no further than the collection of D’Artagnan products. While most of the items may have obvious savory applications, dessert ideas abound if you open your eyes to them. With ingredients like duck fat, bacon, foie gras, truffles (plus truffle products like butter),…

Poutine: The New Nachos?

Are you a poutine eater? If you’re from Canada, you almost certainly are. But poutine is spreading across the States, one plate at a time. What is poutine? Poutine is simply french fries, served with melting cheese curds and gravy on top. It’s a fast food favorite, and we compared it to disco fries (a diner…

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…