Enter the French Table Giveaway: Le Creuset + D’Artagnan Foods!

We have partnered with Le Creuset to celebrate the release of their new cookbook and give away a monster prize package! Enter here by November 6 for a chance to win the Ultimate Cast Iron Set, the Le Creuset Cookbook: A Collection of Recipes from Our French Table, and a collection of D’Artagnan items (including duck, quail, mushrooms, sausage and…

Join Us: Le Creuset Cookbook Launch Event!

We’re excited to partner with Le Creuset and help launch their new cookbook on Saturday, October 21! After all, Le Creuset is a French icon. The brilliantly-colored, enameled cookware has been revered by chefs and home cooks since 1925. Both utilitarian and beautiful, Le Creuset is in the best kitchens around the world. If anyone…

Cooking the Classics: Blanquette de Veau

It’s back-to-school time – culinary school, that is! We will be covering some of the classic dishes this fall, and hope you will be inspired to get back in the kitchen for a tasty cooking project. A French family favorite, blanquette de veau is a velvety white veal stew with vegetables and mushrooms. Unlike other…

Happy Birthday Julia Child!

Today marks what would have been the 105th birthday of Julia Child, and the woman who brought French food to America is as relevant as ever. Here’s our blog post from the 100th anniversary of her birth, which shares Ariane’s memories of the culinary icon (and a fun photo of them together). Read on for…

People Are Talking About Duck Leg Confit

We love duck leg confit. There, we admitted it. We consider duck confit fast food at its best. Slow-cooked until tender, it is sold ready-to-eat, so you need very little prep. Find our recipes for duck leg confit, and also duck rillettes (shredded duck leg confit that is spreadable), a cousin to confit. What is…

7 Easy Ways to Celebrate Bastille Day

Every July 14th the French, already expert party-makers, throw a celebration so big that it’s heard around the world. Bastille Day is celebrated across the United States, from Chicago and New York City, to the more obvious New Orleans, and where ever expatriates live. At D’Artagnan we take la fête nationale pretty seriously. This Bastille Day…

French Lessons with Ariane & Alix

Traditional Home did a wonderful piece with Ariane and her daughter Alix a few years ago. It was recently made available on their website, so we thought it would be a nice Throwback Thursday post. For the article, Ariane and Alix cooked a typical Gascon Sunday meal at home, to show how the traditions continue…

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…

It’s Bastille Day!

Happy Bastille Day! Bonne fête! Joyeux Quatorze Juillet!  What is the holiday all about? It commemorates the storming of the Bastille prison on July 14 during the bloody revolution of 1789 – the one where all the aristocrats lost their heads. Get the history here – and see how the French celebrate their day of independence….

Tips for Making Steak Tartare at Home

Steak tartare is a true culinary classic, and a dining experience like no other. It is a melt-in-your-mouth delicacy made from the choicest high-quality beef steak – freshly chopped or minced, highly seasoned and enjoyed raw. The texture and mouth feel is beyond buttery, and the delicate flavor of the beef exquisite, with a balance…

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…