Behind every great chef is a resourceful and tireless purveyor, and many of America's best kitchens rely on D'Artagnan founder Ariane Daguin, whose valuable stock of foie gras, terrines, and other fine meat products is without peer. To celebrate her company's 25th anniversary, we've invited Daguin and a cadre of Gascon chefs to prepare a decadent Beard House tasting inspired by the D'Artagnan catalog, complete with regional wines and fine Armagnacs. Take a gander at the menu below:
Hors d’Oeuvre
Foie Gras and Black Truffle Tartine
Chestnut Soup
Laguiole Cheese Rolls with Salsify and Duck Prosciutto
Wild Boar Bacon–Wrapped Prunes
Dinner
Creamy Tarbais Bean Soup with Black Truffles
Pan-Seared Foie Gras with Caramelized Apples and Sweet-and-Sour Sauce
Pigs’ Foot and Porcini Stew
Hazelnut-Crusted Venison Medallion with Truffle Buttered Gascon-Style Grits
Traditional Gascon-Style Dessert with Prunes and Hazelnuts
Click here to view the complete menu.
Behind every great chef is a resourceful and tireless purveyor, and many of America's best kitchens rely on D'Artagnan founder Ariane Daguin, whose valuable stock of foie gras, terrines, and other fine meat products is without peer. To celebrate her company's 25th anniversary, we've invited Daguin and a cadre of Gascon chefs to prepare a decadent Beard House tasting inspired by the D'Artagnan catalog, complete with regional wines and fine Armagnacs. Take a gander at the menu below:
Hors d’Oeuvre
Foie Gras and Black Truffle Tartine
Chestnut Soup
Laguiole Cheese Rolls with Salsify and Duck Prosciutto
Wild Boar Bacon–Wrapped Prunes
Dinner
Creamy Tarbais Bean Soup with Black Truffles
Pan-Seared Foie Gras with Caramelized Apples and Sweet-and-Sour Sauce
Pigs’ Foot and Porcini Stew
Hazelnut-Crusted Venison Medallion with Truffle Buttered Gascon-Style Grits
Traditional Gascon-Style Dessert with Prunes and Hazelnuts
Click here to view the complete menu.
