There’s an old saying – when you want something done, ask a busy mother.
Ariane Daguin founded D’Artagnan in 1985, and treated it like her own child. Along the way, she became a mother. Her daughter Alix grew up at D’Artagnan – offering extra hands in the office and at our events; learning, playing, staying up too late, and eating a lot of good food. Their mother-daughter relationship is part of D’Artagnan history.
D’Artagnan is often called a woman-owned company, but it’s also a mother-owned company.
While building her business, Ariane nurtured her staff, her chef friends, and a whole community of food lovers – along with her daughter. Somehow, she managed to do it all. Because that’s what mothers do.
Today we thank and honor all mothers for working hard, with love in their hearts. For holding our hands and encouraging us. For always being there. We are inspired by each of you.
Happy Mother’s Day!
Ariane and Alix in the early days of D’Artagnan
Are you doing brunch for Mother’s Day? Mix up a Mimosa, Bloody Mary, or maybe pop the cork on a bottle of bubbly… this brunch is about to get interesting.
If you are cooking at home for the mom in your life (or moms – hey, multi-generational brunch sounds great!), try one of our exclusive recipes. Developed and tested by our expert staff, these recipes include the sweet and the savory, so there’s something for every taste. You could call it the recipe for a memorable Mother’s Day brunch.
1. Dutch Baby Pancake with Candied Bacon
The Dutch baby is having a moment right now. Part pancake, part custard, part soufflé, and totally delicious, the Dutch baby is simple and fun to make. Which is why it’s the perfect choice for Mother’s Day brunch. Our recipe has candied bacon, because, well … we love bacon. This bacon-rich Dutch baby is what brunch dreams are made of. Best part? It’s ridiculously easy to make and comes together quickly. Mom will be impressed. Read more
Are you are staying in for Mother’s Day and cooking a special meal? We think it’s a lovely way to spend time with Mom and the family. The extra effort will certainly be appreciated. And there will be no waiting in line at the brunch place, where everyone and their mother will be…
But what to cook? Her favorites? Or something new and exciting? Here are a few recipes we like for a Mother’s Day meal.
1. Parmesan-Crusted Veal Chops with Creamy Lemon-Herb Sauce
Double or triple this veal recipe, depending on how many are coming to dinner. That’s easy to do, because this simple veal dish comes together quickly. Packed with flavor, and finished with a lovely Parmesan crust, it’s sure to be a hit with the family. Fines herbes and lemon zest keep the creamy pan sauce fresh and light. Read more
Everyone likes baking with butter, but when you have truffle butter in the fridge, you can take it to a whole new level. Why? Well, truffles are one of the supreme luxuries in nature and the kitchen. Earthy and intoxicating, their distinctive fragrance has inspired culinary brilliance for centuries. D’Artagnan truffle butter captures the essence of the truffle, and makes it an affordable luxury that you can enjoy year-round. Our beautifully-balanced black truffle butter is made with real truffle bits and will change the way you cook…and bake.
Read on for inspiration … and click the titles to get the recipes.
Soft, squishy, golden yeast rolls are a holiday favorite but when our black truffle butter is baked right into the dough, they’re downright irresistible. But why wait for a holiday to make these tasty rolls? Dinner just got a whole lot more interesting.
Wishing you a joyous Easter!
l-r: Ostrich, emu, duck, chicken, pheasant, quail eggs … exotic eggs are seasonally available to our chef and retail clients.
With all the talk about eggs, it got us wondering about their significance in spring. Eggs are traditionally connected with rebirth, rejuvenation and immortality. That’s why they are often associated with Easter. On a more practical level? In the early Christian calendar eggs were forbidden during Lent, so after forty days of deprivation everyone wanted to eat eggs!
“Because eggs embody the essence of life, people from ancient times to the modern day have surrounded them with magical beliefs, endowing them with the power not only to create life but to prophesy the future. Eggs symbolize birth and are believed to ensure fertility. They also symbolize rebirth, and thus long life and even immortality. Eggs represent life in its various stages of development, encompassing the mystery and magic of creation…The concept of eggs as life symbols went hand in hand with the concept of eggs as emblems of immortality. Easter eggs, in fact, symbolize immortality, and particularly the resurrection of Christ, who rose from a sealed tomb just as a bird breaks through an eggshell.”
-Nectar and Ambrosia: An Encyclopedia of Food in World Mythology, Tamra Andrews [ABC-CLIO:Santa Barbara CA] 2000 (p. 85-6)
We think eggs are pretty magical, too. That’s why we deviled six different types. Some were easier to eat than others! Did you know an ostrich egg is the equivalent of two dozen chicken eggs? And the shell is so thick that you need a hammer or saw to open it.
At the other extreme, it would take four quail eggs to equal one chicken egg. You can learn more about these tiny eggs on our website, including ideas on how to cook them. And check out our egg recipes while you’re there!
Deviled ostrich, emu, duck, chicken, pheasant and quail eggs.
Are you hosting Easter brunch and looking for some fun ideas … perhaps with more bacon? We have some recipes to inspire a very tasty brunch this year, with seasonal ingredients and quite a lot of bacon.
1. Bacon and cheddar scones are perfect for brunch, paired with scrambled eggs. Also tea time, snack time, or any time. These easy-to-make scones have crispy edges, a flaky yet tender interior, and are packed with flavor from our applewood smoked bacon, sharp cheddar cheese, and fresh chives. Try one fresh from the oven. Thank us later.
Bacon cheddar scones
Just in time for the gift-giving season, here are three new ways to share your love of steak. Each collection is offered at a special price for the holiday season. Click through the links to get more details.
Our marbled and flavorful beef comes from cattle raised exclusively for us by a cooperative of ranchers committed to strict protocols of humane animal husbandry. No antibiotics, hormones or steroids are ever used, which means the cattle take a little longer to come to market, but that’s fine with us. A stress-free lifestyle produces tasty results.
The Triple Play – 4 Boneless Ribeye Steaks. 4 NY Strip Steaks. 4 Filets Mignons. That’s 12 pieces of extraordinary steak that you can enjoy at home, share at a dinner party, or give as a gift to some lucky carnivore.
Then there is the Filet Mignon Special – for those special occasion dinners – with 8 tender petite steaks.
For those with a fondness for the ribeye steak, meet the Ribeye Lover’s Collection. With 4 each of our boneless and bone-in ribeye steaks, the only question is: what will you do with 8 juicy ribeyes steaks?
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.
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.