charcuterie - d'artagnan - market district

8/3/2019 Charcuterie - D'Artagnan - Market District

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CharcuterieThe A1" aS Fine lrllea*s


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The Charrrr oS Chqr c$+erielf yro've 1er ro ax?erievtce +he Jelilh+s ofcharcu*ariet we encoorqle f! +o co$e

in qnJ Jiscavar *he ,^ronJers oF +hese |r.ecisellcoce) anJ seosoae) 'Fraa*s. P0+6 Srr Tour nsxtgor-*71 copgo Ir Trur- nex* calabra+iavr1 salaui

So. q li++la sgice in your avzn1)ay rv,enu. These+rq)i+ionql Eurogaan meq+s onlolJ wi*h eqch

bi*e - c Jelicirus rertrin)sr +ha+ charcu+erieis *ru[ q c$e for tha coilrlon.


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French Chorcu+ erieThe .no.) ttchs.cu+eriett is Frenchl an) +hq+'s where i+ sllbe1an. The .ro.J far a garson wha gragaras charcu+arig isrrcharcu*ierltt ,.rLich ilaqns ttgork bufche..tt This !,as le) +o

*he ilris*qketr belias *hqt chsrcu+erie ca^ an[ involve gork.f'faw?vcr1 Franch clsrcu*erie incluJas 93+6s1 *errinasl

rrraussgel e+c.l which are af+en rtra)e wi+l" grul+.7 or 1oila.Tdol chorcvlerie (nore acctro+el1 relers *o fhe ort oSpegarirrl vqriour flrAq+e - in jar*iCularl gark - +o ?rgsent*hem in tha rrros+ )tuerse onJ Jelicirus ways.


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DtAt+aqnanlv'[ony ,f our au*henlic cl"alu+eria gro)'rc+s corvre

f.onn D'A.+a1,ran - *he leoJi"l prvelor a{pA+61 sausalesl s,",okd Jelicaciesl orlonic larne anJ9o,rl+ry i,r'+ha na+iarr. DsJica+al +a +La loaliqqnJ .raloa ol srrs{'ainaLlel rasgonribla larrtrinl

D'Ar+aqnan ?rocrres +he fres[tes*1 porastlrnos+ na+iral ruea'ts1 inclu)in1 +hese incre)iLlecharcu+erie i+eflrs we \rin1 *o yau each Jay'

ArianeDaguin,award-winningChefandownerofD'Artagnan'workscloselywithustobringyouauthenticFrenchorsanicmeatslikeherspecialtypAt6sandterrines. Founding president of Les Nouvelles Mbres cuisinibres (an internationalassociationofprestigiouswomenchefs),recipientofthe"LifetimeAchievementAward,fromBonAppltitmagazine'andtheFrenchL6giond.honneur,Ariane's,. farm-to*table ideology is evident in every product D'Artagnan crafts-According to Ariane, "Pat6"ground, carefullY seasonedpoultry" game or vegetables.container are called terrines'

is French for "pie" and refers to a variety of elegant'and textured meats, but can also be made from fish'Pdt6s that are cooked and served in a pork-fat-lined


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P6tds & TerrinesMost often presented as a first course or appetizer, pdt6s and terrines are bestserved at room temperature. Bemove them from the refrigerator approximatelyone-half hour before serving and pair simply with Market District crostini orpetite toasts, cornichons, sparkling wine or champagne.

?6+L )e Corvrgolne * a rd*+idl c*rn*ry*s\la Fre*eL pi*&1 LaurS*erq{*a* ;,,1 **rell b**e!"agSre*r sll*xc+ural gerkl xkiek ;s tr ':ru,rcuraly rei:*} 'ri*h*u* *!re use ES avrtibis*iel *r hEr$i**,&s"DuCk Tarine i{ouslue*airg * q !.a*rE., *aurr*r-1-r*1!e 6*scerr r*ei6e aS }ucky y*rk1g.onne* *r,.* &nr**1nrae bra*&y. 5***ry *i*"i. * *au*k "S rree+*ess-Pheosan+ Tar.ine Harbe++a * r, frr*gc*or yi+6 bl*.,all.n1 pleae**.+1 gnr-k **) Sexorell"rhietrr is *Le* eevers3 in $iq{l he;-!c.Vele+a\leTerriae* * soraiy s.1.+&ri6* *xJ o*o*Js.reltry Snll-{leorne} *ar-ri*re FraJewi*$. l*lers a *pixael-,1 '*!lJ rnorl"r"*rors s'1* re*s*c* .eJ gepga. ui*L cL!ekg** {l**r Sa }ehe;"t*iybial ;+ "ll +a1e*ker,

Mou55EMousse is French term meaning "frothr or "foam." It describes a rich, airydish loften a dessert), which may be served hot or cold. Hot mousses gettheir light texture from the addition of beaten egg whites and are generallybaked in a water bath to prevent the mixture from curdling. D'Artagnanmousses are uniquely pork free.

lv{rorre TmFFl.e - or-1*aic Lie'ke"r cx} +*rkey li**r ,*nrcsauri{-k a l**lxy *9x*er&1 !ke,r1k g+,r}Js* *ri*trt bleck +c'c$$lace"'\J Fer+ h,iYre.Yellerco.tr i{ooesa - c *ilky*s*a*a+tr cLieker, li*er e***Esg*i*L e :piey bi*'r* u$ btrank ?s.ffarcs{-4s.Duck lVlousse Eoloaise - s bien:* *$ *,rek !i*er*1 For+ t*iaesnj s*as+ ne"* Ualtr ps,rr*re:


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&trnr* Frenct', Seacial+iesi+:li:i i;l * r*i:ir''*;i riilii:i;!3:l'i *i i'ril*::r;::*-1t' ilti:::r:l- This dish comes from anancient method of salting and slowly cooking meat (usually goose' duck orpork) in its own fat to preserve it. The cookod rneat is then packed into acrock and covered with the fat, which seals and preserves it. confitmay be refrigerated up to six months'

*sr"}: l-s-re i*ur;* .-. Ariane'S version of the original Gascony c

charcuterie - d'artagnan - market district

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