Venison Recipes

Our venison is unlike the venison you may have tried in the past.  Hunted venison is the most common stuff we come across, and there is a lot of uncertainty in the wild. Stress, age and diet all play roles in the taste and texture of the meat. The venison we sell is farmed in…

Gift Guide for the Food Lover

There is likely someone you know who is completely obsessed with food. You don’t know how they can talk about food for so long and in such detail. But they do. We exist for these folks. Variously called “foodies” (a term many dislike) or “foodists” (sounds a little more serious), these are our people. If…

Tournedos Rossini, A Legendary Recipe

The origins of this dish can be traced back to the relationship between legendary chef Marie-Antoine Carême and the composer Rossini, a known gourmand. Evidently Rossini insisted on the dish being prepared tableside so he could micromanage its creation, and when the chef objected to the interference, Rossini said, “So, turn your back.”  Whether that…

Recipe: Alsatian Roast Goose with Foie Gras and Chestnuts

This luxurious Alsatian-style goose is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for dinner on Christmas Eve. And in true Alsatian style, is served on a bed of cabbage. Ingredients For the cabbage: 1 large head red cabbage 1 cup red wine 2 teaspoons red…

Thanksgivukkah Comes But Once Every 79,000 Years

You’ve surely heard. It’s being touted by the media as a once-in-a-lifetime event. The convergence of the Jewish and Gregorian calendars brings us a hybrid holiday this year: Thanksgivukkah. Hanukkah falls early this year, with the first night of the Festival of Lights on Wednesday, November 27. And Thanksgiving is later than normal on Thursday, November…

Duck Fat Potato Pancakes AKA Latkes with Foie Gras

These golden potato pancakes are crisped in duck fat before being crowned with silky foie gras and tart apple. Delicious. And appropriate for Hanukkah. Or Thanksgivukkah. After all, the history of foie gras in Europe can be traced back to Jewish immigrants, who brought the technique of fattening ducks and geese from Egypt. Schmaltz, anyone?…

Four Prunes Day

A message from Ariane Today is a strange food holiday: Four Prunes Day. I believe it refers to the idea that four prunes a day will keep the doctor away. But I am happy to take the opportunity on this official holiday to share my affection for this little wrinkly fruit with you. Sadly, prunes seem…

Duckspotting @ Tuyo Restaurant, Miami, FL

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: Tuyo Restaurant What: Chef Norman Van Aken‘s  My Down Island French Toast with foie gras How:…

Armchair Traveler: Gascony

We love Michael Ruhlman’s writing, whether it’s in a cookbook, his blog or even twitter. But this article in the July issue of Conde Nast Traveler about his culinary pilgrimage to Gascony is enough to make the stomach rumble. It’s possible that we are a little biased; Ariane is quoted in the article, and of…

Duckspotting @ MyMoon, Brooklyn, NY

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! That’s our foie gras and Wagyu oxtail balanced with tart fruits in this decadent dish. …

Duckspotting @ Parc Bistro, Skippack, PA

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: Parc Bistro What: Chef William Tschoepe’s Foie Gras Torchon with Quince Paste, Makers Mark Puréed Chestnuts,…

Our Gift Picks for Food Lovers

1. Grande Charcuterie Basket  For that cured meat fanatic who makes their own cornichons. 2. Cassoulet Recipe Kit with Authentic Cassole  For the Francophile who loves to throw dinner parties. 3. Medallion of Foie Gras with Black Truffles  For your foodie sister – who likes to spread it on thick. 4. French Ossetra Caviar with Mother of Pearl…