Saveur, one of our favorite food magazines, has an entire French issue out now. Plan your trip to France, or simply armchair travel … either way, there are recipes to try! The issue has many articles and recipes that we love. Check out the profile of the revolutionary Chef Michel Bras, written by Chef Wylie Dufresne, to…
Tag: french food
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…
It’s International Women’s Day
And we are celebrating the day! As you may know, D’Artagnan is founded and owned by a woman, the inimitable Ariane Daguin. Ariane was born into a world of great food. Her father, Chef André Daguin, is famous throughout France for his artistry with foie gras and other Gascon specialties. Ariane was expert at deboning…
March 8 is International Women’s Day
And we are celebrating the day! As you may know, D’Artagnan is founded and owned by a woman, the inimitable Ariane Daguin. Ariane was born into a world of great food. Her father, Chef André Daguin, is famous throughout France for his artistry with foie gras and other Gascon specialties. Ariane was expert at deboning…
Reasons to Eat Rabbit
Before you get all weak in the knees and start humming a Disney tune, let’s examine the facts about eating rabbit meat. Rabbit meat is tender, lean, delicious and as versatile as chicken, to which it can also be compared in taste. The Italians and French eat rabbit the way Americans eat chicken, which is…
Gifts for Foodies
When it comes to gifts, is there anything better than food? Not for those of us who are obsessed with all things culinary! Is there someone like that on your list? We’ve got you covered. From gift baskets and foie gras to our signature cassoulet kit, there is something for everyone at dartagnan.com.
Pardon My Foie Gras: Between the Covers
Pardon My Foie Gras was written by the prolific cookbook author Ruth Chier Rosen, and published in 1956. You can see her astounding collection of vintage cookbooks that span decades and cuisines at her blog Food of the Fifties. She even has an app! Though a far cry from the comprehensive volumes Julia Child penned on French…
Celebrate Bastille Day
Feasts, fêtes and fireworks are the traditional ways to celebrate Bastille Day in France. But before the partying, a brief explanation is in order. Variously called la Fête Nationale or 14 juillet, the holiday is commemorated on July 14, the day that the people of Paris stormed the Bastille prison in 1789 and effectively began the violent overthrow…
A Saucy Series, Part III: Sauce Chasseur
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 Chasseur When the Kennedys came into the White House the quality of the food served there went…
A Saucy Series, Part I: Espagnole
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. Holy Mother of Sauces Lots of people are a bit afraid of French sauces because they think they…
About the Goose
If your goose is well cooked, it has a succulent, tender dark meat that is rich tasting but free of fat. A fine roasted goose can be a feast for king and peasant alike, suggested the French writer Honoré de Balzac. Although plentiful and relatively inexpensive for the common man throughout history, these long-necked, web-footed birds are a rich…
Take a listen!
Sunday, Ariane was a guest on Jason Colucci’s Heritage Radio Show, The Morning After. Check out her clip below and if you’d like to hear the rest, this and every other episode is available as a free podcast on iTunes.
Center of the Plate | D'Artagnan Blog 