New York's French Invasion

Posted February 11, 2010

The pioneering artisanal-foods company D’Artagnan was founded 25 years ago this month, when founder Ariane Daguin brought the first fresh foie gras made in the U.S. to chef David Waltuck at NYC's now-defunct Chanterelle. Today, Daguin's company sources every manner of French and American artisanal products, from terrines to truffles to breakfast sausages. Next week, they’ll celebrate their triumphs with events throughout NYC. The 32-Michelin-star food crawl is sold out, but anyone can come watch next Thursday at noon as they try to set the world record for most berets tossed in the air. 

And the reservation lines are still open as some of D’Artagnan’s most loyal customers host some phenomenal Gascon chefs, including Hélène Darroze at Per Se Friday the 19th and molecular gastronomist Thierry Marx at Le Bernardin Saturday the 20th. For more details, click here.

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