The Marvels of the Morel Mushroom

It’s spring and that means it’s time for morels! The first shipments are arriving at the D’Artagnan warehouse and being snapped up by chefs for their spring menus. Morel mushrooms are a source of passion and culinary wonder, inspiring recipes, and annual spring festivals across the United States. They are known as a chef’s mushroom…

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…

Mad About Mushrooms

We’re more than just meat … did you know that D’Artagnan is also a purveyor of mushrooms?  We follow the seasons around the globe to bring wild mushrooms to our chef clients.  The fragrant and delicate truffles and porcinis, morels, chanterelles, mousserons, hedgehogs, matsutakes, chicken of the woods and many more, come by truck and…

Turkey Breast Recipes

The question of whether you prefer white or dark meat is a crucial one at Thanksgiving. But how can one turkey yield enough of the preferred meat for each diner? The simple answer is to augment the whole roasted turkey with a turkey breast.  And the overwhelming majority of people prefer the pale, juicy meat…

Duckspotting @ Destination Dogs, New Brunswick, NJ

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in! Where: Destination Dogs What: Chef John Durna’s Quail and Roasted Wild Mushroom Sausage Topped with Baby…

All About Porcini Mushrooms

The porcini is a native mushroom almost everywhere in the Northern Hemisphere, throughout North American, European and Asian forests, though it has been introduced in parts of the Southern Hemisphere, including Australia and South America. The universally popular boletus mushroom grows under specific trees, including pine, but most commonly under chestnut trees, during the summer and…

The Chanterelle Mushroom

Cantherellus cibarius, the golden chanterelle, grows on forest floors, often near conifers, deciduous trees, but also in fields, beginning in July and ending as late as January. The genus Cantharellus, named for the Greek kantharos, meaning cup, is a mushroom found growing wild throughout the world. Efforts to cultivate these mycorrhizal fungi have failed, because it is impossible to recreate…

More mushroom love!

Chantal Martineau from (one of our favorite sites) Food Republic, interviewed Ariane during the wild mushroom harvest dinner at North Square Restaurant. Here’s what she learned…   In Season Right Now: Wild Mushrooms Nov 29, 2011 9:01 am Fungi and games with D’Artagnan’s Ariane Daguin   Hedgehog, fried chicken, cauliflower, canary, lobster. An odd menu,…

Mushroom Mania!

vibrant bluefoot mushrooms, like otherworldly delights There are hundreds of products that come in and out of D’Artagnan that the general public never gets the chance to see. Our catalogue of chef-only items is expansive and runs the gamut, from specialty game like ostrich and goat to large primal cuts of beef, exotic eggs and…