Chefs of Betony Come to Visit

We are always happy to have visitors at our Union, NJ office. When Chef Bryce Shuman of Betony in NYC made the trip, along with two chefs from his kitchen, he came bearing gifts. The first was an autographed dish for the wall of plates in our dining hall. The message reads: “Dear Ariane, Thank…

The Whole Foie Gras Duck

Ariane was honored to be a guest lecturer at the Institute of Culinary Education in NYC last week. Ariane is committed to educating and supporting the next generation of chefs, and she enjoys going to culinary schools to share her experience and wisdom. This time she demonstrated breaking down a whole duck – with the foie…

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…

Perfect Mother’s Day Brunch: Waffles … or Foie-ffles

What’s better than chicken & waffles? Foie gras & waffles, bien sûr! Our recipe for foie-ffles (yeah, we made up that word) combines seared foie gras with fresh strawberry waffles, strawberry sauce, and tart balsamic syrup. They’re perfect for a special occasion brunch … let’s say for Mother’s Day. Don’t be nervous about searing foie gras…

Why You Should Eat More Duck Fat

There’s an old saying, “When life gives you ducks, make duck fat.” This liquid gold is the preferred cooking medium at D’Artagnan, as it is in Southwest France. Way back in 1985, when Ariane founded the company, she knew that duck fat was a product that Americans needed. Even if they didn’t know it themselves…

What is Foie Gras Terrine?

Like many other recipes, the foie gras terrine is named for the vessel in which it is cooked.  Other examples include the iconic cassoulet, named after the cassole (a tapered clay pot) it is cooked in. And the word casserole is from the French for sauce pan, in which a casserole is assembled and cooked. Much…

What is Foie Gras Torchon?

For a fancy dish, foie gras torchon has a humble name. This sister to foie gras terrine is similarly named for the vessel in which it is cooked. “Torchon” means “dish towel” in French, since the foie gras was traditionally wrapped tightly in a towel for cooking. You may see torchon wrapped in a towel, or…

Foie Gras Cream Puffs with Black Truffle

Looking for a show-stopping appetizer for your Valentine’s Day dinner? Or perhaps the perfect hors d’oeuvre for a party? Amuse your bouche with these crispy choux puffs  – the silky, creamy, truffle-studded foie gras center makes a satisfying contrast of textures. Ingredients 4 tablespoons unsalted butter 2 eggs ½ cup water Pinch of salt ½ cup all-purpose…

Bonus Burgers for Memorial Day

Our celebration of National Burger Month brings us to our final burger: the Breakfast Burger. Now, we all know that the burger is a perfect meal. It may contain all the food groups depending on how you dress it. So why not eat it for breakfast or brunch? A buffalo burger is topped with cheddar cheese,…

Victory! CA Foie Gras Ban Lifted!

A judge today ruled that the ban on foie gras in California goes too far. And so the ban is lifted! It’s now legal to enjoy foie gras again! To celebrate we are offering 20% off all foie gras at dartagnan.com. Break out the Champagne and the Sauternes, because it’s going to be a wild party.

New Year’s Eve with Ariane

The Epoch Times has reported Ariane’s official New Year’s Eve plans. She’s going to ring in 2015 quietly, at home with a few friends. Those friends include Chef Hélène Darroze and Chef Bernard Liberatore, so the food needs to be great. You know it will be.  Ariane is  going to provide the best ingredients from D’Artagnan:…

New Year’s Eve Party

We think every party needs a charcuterie board on the table. With that strong beginning, you can serve all manner of tasty nibbles and host a New Year’s Eve party that everyone will talk about well into next year. If you take our suggestion and serve charcuterie – duck rillettes, pâté, saucisson sec – these…