Every year we get a limited number of turkeys. It’s just part of doing business with small farms. That’s why we encourage you to pre-order soon, to ensure best selection. We say pre-order because we won’t start shipping until just before Thanksgiving – on Friday Nov. 20th to be precise.
We offer organic turkeys in a wide range of sizes. This organic bird has been described as the “best turkey ever” by many of our customers. Once you go organic, you can never go back to commodity turkey again. You can learn more about these turkeys and pre-order here.
A very fine bird is the heritage turkey. This one is not available in large sizes, because the old breeds just can’t grow that big. Heritage breed turkeys have deeper flavor and darker meat; they taste like turkey used to. And if you are feeding a crowd that likes white breast meat, you may want to supplement with a turkey breast. The heritage breeds just don’t boast as large a breast as the modern broad-breasted white turkeys. Please note that we have even fewer of these rare birds. Learn more about how they are raised and reserve yours today.
And for the adventurous eater, we offer wild turkey. These are turkeys in their natural state – the largest size is only ten pounds. They do not feature a prominent breast. It will be a very authentic Thanksgiving with one of these birds on the table.
For those who don’t want turkey at all, we also offer capons and geese. These birds are more traditional in Europe and are ideal for smaller groups.
Read our guide on roasting your big bird for the holiday.
Check our recipes for the holiday table.
Just for fun, here are some terms the French use – both for food and for love. Each term of endearment can be cooed in a receptive ear, or ordered at a restaurant.
Wishing you a sweet – and savory – Valentine’s Day!
What’s for dinner on Valentine’s Day? For those who like eat in, here are a few inspirational recipes.
If you’re cooking to impress and are not intimidated by a classic dish, our Tournedos Rossini offers a trifecta of flavors: filet mignon, foie gras, black truffle. Surprisingly simple and totally decadent.
Named for the composer Rossini and created by one or another of the famous chefs of the nineteenth century. Was it Carême? Escoffier? Or Dugléré? Whoever was responsible, we thank him.
For many of us, cooking at home for (or with) someone we love is the ultimate way to spend Valentine’s Day. Why leave your cozy cocoon when all you need is right there? If you are a member of this romantic tribe, we have a few fun ideas for dinner à deux.
One way to make the evening special is to include luxurious ingredients. Caviar is the ultimate “special occasion” food, and it is reputed to be an aphrodisiac. Famed lover Casanova was known to enjoy it, and on the other end of the spectrum, Henry Kissinger said of it, “I’d do anything for caviar and probably did.” If you are sharing dinner with an avowed caviar fan, then by all means, pop open a tin.
D’Artagnan Ossetra-sized Malossol caviar
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.
L – R: Helene Darroze, Gabrielle Hamilton, Barbara Lynch, Ariane Daguin.
You know it will be. Ariane is going to provide the best ingredients from D’Artagnan: caviar, foie gras and mangalica ham. It’s shaping up to be a lavish feast. In a last-minute change Ariane decided to serve Wagyu striploin instead of lobster, because, hey, it’s Wagyu.
D’Artagnan bone-in mangalica ham on the carving stand
We’ll have to wait and see how this crowd of kitchen luminaries decides to cook it all up. You can bet we’ll be asking Ariane for photos!
Our recipe for caviar and creme-fraiche on baby potatoes
As for drinks, don’t worry about this crowd. Ariane will serve Pousse-Rapiere, which is the aperitif of choice in Gascony. This can be replicated at home with Armagnac, sparkling wine and a slice of orange. But the “push of the rapier” is quiet strong, as this amusing blog post attests. If you don’t have the special flute with a rapier on the side for measuring, no worries. Substitute a champagne flute. And check this site for more information about this delightful cocktail.
We wish you all a Happy New Year full of tasty adventures. And let us know how you spend the evening – and what you eat! Salut!
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 quick pickled mushrooms will complement the rich flavors and textures nicely.
Our chorizo croquettes are served with smoky paprika sauce and make a fabulous finger food for a New Year’s Eve party.
Get the best puff pastry you can find for these mushroom vol-au-vents. And let the vegetarians know that you will have tasty options for them.
New Year’s Eve calls for the fancy stuff. Our caviar pairs well with baby red potatoes and crème fraiche in this simple – yet elegant – recipe.
These dainty deviled quail eggs with porcini and parmesan will be a hit. Set them in a drift of parmesan cheese and watch them vanish fast.
And after the revelry is done, and you are looking for a fortifying New Year’s Day brunch, look to our recipes for inspiration. Because bacon helps make everything better. Your resolutions actually begin January 2.
It’s time to plan your New Year’s Eve festivities. In our experience, the party is always better with foie gras, caviar, or cassoulet on the table. Save 15% off a selection of our favorites from filet mignon to black winter truffles, and everything in between. Because New Year’s Eve is the time for something a bit luxurious, something with je ne sais quoi.
And don’t forget to plan a proper brunch on New Year’s Day! Along with that hair of the dog, we find bacon quite effective (and delicious).