D'Artagnan's venison tenderloin is spectacular with a Cumberland Sauce. Currant jelly, orange and port are divine together -- a special ingredient makes it the best version EVER!
D'Artagnan's strip sirloin with Heston Blumenthal's mushroom ketchup. Rich as could be with no fat and umami to spare. You will love it on any meat.
D'Artagnan's pork tenderloin with a 300 year old onion and mustard wonder of a sauce –– Sauce Robert. Easy to make and terribly good!
Blanquette de Veau using D'Artagnan's gorgeous veal tenderloin makes a voluptuous version of a French classic bathed in a mushroom and pearl onion cream sauce.
Fava bean cassoulet with duck confit and pork belly is a grand alternative to summer baked beans... inspired by Paula Wolfert and André Daguin.
Toulouse-Lautrec's recipe for pigeon with olives, stuffed with sausage... a delicious work of art (with a little help from D'Artagnan).
Squab from D'Artagnan with an insanely good Port Currant sauce -- part of a recreation of a 1906 dinner for Mark Twain.
Wood Pigeon and Poussin from D'Artagnan in a circa 1684 recipe that seems as new as today with a delicious orange sauce.
Butchers from Team Green Grape strike a pose with pig heads. Yes, real ones. It's all part of the wacky NY chefs competition, Duckathlon, hosted by D'Artagnan.