A Simple & Tasty Way to Eat Like the French

Learn to make this classic dish and you’ll always be ready for a party. Quiche is a favorite for entertaining, serving at brunch, or for a light dinner with a salad – hot or cold. Valued for its versatility, quiche Lorraine is a must in your repertoire of French cuisine basics. Read on for the history and our recipe.

Meet the Chef: Nicolas Abello

At D’Artagnan we proudly work with chefs across the country, providing them with quality ingredients to express themselves in the kitchen. In our latest chef interview, we’re excited to introduce you to Nico Abello at L’Appart in NYC. Read on to learn about this amazing French chef. 

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 Saucy Series, Part II: Sauce Madame

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Madame As part of my series on sauces, this goes to the top of the pack as…