The Whole Foie Gras Duck

Ariane was honored to be a guest lecturer at the Institute of Culinary Education in NYC last week. Ariane is committed to educating and supporting the next generation of chefs, and she enjoys going to culinary schools to share her experience and wisdom. This time she demonstrated breaking down a whole duck – with the foie…

Best Food Photo of the Year

The Pink Lady® Food Photographer of the Year for 2016 has been announced. There were 7,000 images from around the world competing for top honors. It must be hungry work judging all those photos! This is the first place winner – an action photo of a baker in a flour explosion. Do you love food…

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…