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Posts tagged ‘new years eve’

New Year’s Eve with Ariane

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.

Fantastic Four!

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.

Mangalica Ham with DArtagnan Stand

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!



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.

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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.

porcini eggs

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.


Have a Happy New Year with 15% OFF!

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).


Bonne Année! Happy New Year!

Wishing you a happy new year filling with delicious adventures – both sweet and savory.

Here are some some vintage New Year’s greetings from the turn of the last century for you to enjoy. Our penchant for all things French will be obvious, but there are several interesting cards in English as well. We were delighted to find so many images of lucky pigs – yes, it turns out they are more than just tasty!  There were so many ways to express your best wishes during the golden age of the postcard.

The postcard was the text message of the early 20th century. To give you a sense of how prevalent it was, in 1907 over 577 million postcards were mailed, at a time when the US population was only 88 million. And the postal service delivered mail to homes several times a day!  Often a postcard arriving in the morning would confirm the arrival time of a train that very evening.

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Words to drink by…

Happy New Year!

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Time to Plan for New Year’s Eve

Our gift to you this season is 15% off your New Year’s Eve order! Enter code: NEWYEAR14 at checkout to receive 15% off your order of $100 or more. Order by 12 PM EST on December 30 to take advantage of this savings and for delivery on December 31, 2013. SHOP NOW!

*Order cut-off times are subject to change.



Our New Year’s Eve Party Tips

At a good New Year’s Eve Party, the star is the champagne. When planning the menu for your party, consider flavors that pair will with bubbly. So that you can be a guest at your own party, select dishes that require little work, can be made ahead of time, and will taste delicious at room temperature; not having to keep foods hot or cold is one less thing to worry about. Serving finger food is a win-win! It means fewer dishes at the end of the party, and it also keeps guests’ hands free, allowing them more freedom to mingle and munch their way through the evening.

For an elegant affair with your foodie friends, try the following ideas:

Getting the Party Started

To get the party going with a little fun and whimsy, serve popcorn drizzled with melted truffle butter and sprinkled with a fine grating of good parmesan.
Also, ease your guests into the party with an inviting charcuterie platter. Include a variety of offerings such as peppery Dry-Cured Saucisson Sec or Wild Boar Saucisson Sec and Jambon de Bayonne (French Prosciutto). Pâté is always welcome on a charcuterie platter. If you can’t decide which one to serve, try The French Pâté Collection, which allows you to sample three different kinds. Include water crackers or thin bread sticks with your charcuterie platter.

Leading Up to the Countdown
Serve an understated beef carpaccio. (Freeze a beef tenderloin until firm. Slice as thinly as possible. You might even gently flatten the slices with a meat mallet to ensure ultimate thinness. Arrange the slices of meat beautifully on a plate. Drizzle with extra-virgin olive oil and sprinkle with big grains of salt and black pepper.)

For a spin on a classic party appetizer, try Duck and Scallop Rumaki.

Make D’Artagnan’s Mousse of Foie Gras with Candied Hazelnuts, and the foie gras and hazelnuts will both sing in harmony with champagne.

For a savory bite, serve canapés with mushrooms – tiny toasts topped with creamy goat cheese and wild mushrooms sautéed with garlic, shallots, and a splash of sherry or Madeira.

Just after Midnight
After the clock strikes midnight and your guests have celebrated with a toast and a New Year’s kiss, continue the party by bringing out a platter of French Kisses, prunes marinated in French Brandy and stuffed with foie gras mousse.

Late into the Night
For a sweet ending to the party, you can’t get much easier than strawberries with mascarpone and chocolate. (Slice strawberries in half, leaving the tops on for garnish. Pipe a little mascarpone cheese on the cut side of each berry and top with shaved chocolate.)

Quick Tip

With your perfect over-the-top menu all set, you might not know how to respond if a guest asks what they can bring to the party. Remember that you can never have too much champagne. Also, a lovely wedge of soft, rind-ripened cheese will complement the charcuterie platter perfectly.