Skip to content

Posts tagged ‘french’

Taste of France

For those who attended Taste of France in Bryant Park last weekend, you already know what a blast the event was. Any of you who missed it should join us next year!

This short video interview with Ariane posted at The Daily Meal gives a good overview of the event, as does our highlights album below (full album can be seen on our Facebook page).  Vive la France!

This slideshow requires JavaScript.

Second Annual Taste of France in NYC

379173_470048666384082_1335206131_n

The world’s largest event dedicated to France will be taking place at Bryant Park in New York City on Saturday, Sept. 28 – Sunday, Sept. 29. Of course D’Artagnan will be there serving food and working with the cadre of chefs involved.

There will be food, wine, music, fashion, chef demos, literary figures, a French bulldog contest, fun for the kids, prizes and much, much more…we hope to see you there!

Learn about Taste of France here and visit the Facebook page for details about specific events. Follow the Twitter hashtag #TasteofFrance.

Taste of France at NASDAQ

Ariane and others involved in Taste of France rang the opening bell at NASDAQ on 9/19. Click photo to watch the video.

Join in the Fun at Le Taste of France

Le Taste of France is a national celebration of French culture that culminates with a big weekend event (Le Show) in NYC on September 29 & 30. D’Artagnan is proud to participate as a sponsor, and will be serving savory treats at Le Show. We invite you to come out, meet and mingle, sample dishes from some great chefs, sip French wines, buy French wares, learn to play pétanque and join in the general joie de vivre.

But never fear, if you are not in NYC and want a taste of France, many of our restaurant clients around the country will be playing along.  They will offer a special D’Artagnan duck dish on the menu from September 20-30, and will show their French spirit in unique ways. So put on your beret and find a restaurant near you to join in the fun. Check our map for participating restaurants. And please take photos of the duck dishes and share them on our Facebook page. We’ll be doing the same!

Meet your Meat: French vs. American Butchery

Last fall, D’Artagnan hosted a knife-to-knife battle of international butchery at the Meat Hook in Brooklyn. Rock star Brooklyn butcher, Tom Mylan, held it down for the states while legendary French butcher Yves-Marie Le Bourdonnec represented les bleus. Check it out…..

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Here are some groovy diagrams showing basic beef cuts from both France and the US. Images courtesy of Larousse Gastronomique.

1, 2. collier (neck); 3. basses-cotes; 4. jumeau for grilling or frying; 5. jumeau for stewing; 6. macreuse; 7. plat de cotes decouvert (uncovered rib); 8. plat de cotes couvert (covered rib); 9. gite de derriere; 11. entre-cote; 12. hampe; 13. poitrine; 14. faux-filet; 15. filet; 16. bavette for grilling or frying; 17. bavette for stewing; 18. flanchet; 19. romsteck (rump steak); 20. aiguillette baronne; 21. rond de tranche basse; 22. tranche; 23. gite a la noix; 24. queue (tail)

1. chuck; 2. flanken-style ribs; 3. rib; 4. back ribs; 5. short loin; 6. Porterhouse steak; 7. tenderloin; 8. sirloin; 9. round; 10. boneless rump roast; 11. round steak; 12. hind shank; 13. flank; 14. flank steak rolls; 15. short plate; 16. brisket; 17. fore shank

Follow

Get every new post delivered to your Inbox.

Join 5,257 other followers