We will start with a tour of the facilities and return to the kitchen for a menu that will include:
1st - Various Charcuteries
2nd: Foie Gras Terrine
3rd: Traditional Casoulet
4th: Duck Egg Creme Brulee
We arrived at D'Artagnan's offices where we were introduced to their new Cassoulet Kit.
Ariane gave us a warm welcome.
The table was set and we are ready to go!
Ariane took us for a comprehensive tour of their vey impressive facilities.
How about those truffles!
They lose 3% of their weight every day, so they are sold quickly!!
We are still in the mushroom room.
Beautiful mushroom are these!
There are many exoctic mushroom in this room.
Hen of the woods.
Next we were on to the meats area.
Wagyu at it's best.
Grade A foie gras is their specialty.
This is a class A facility throughout.
They work 24 hours a day to keep the freshest possible goods on their trucks to the clients.
Ariane explained the shipping process.
One for all and all for one!
All this from delivering foie gras from her car trunk 30 years ago. What an outstanding achievement! Congratulations Ariane!
This is space for future expansion. Everything in this facility is well thought out and prefessionally done.
Efrain introduced Lily, D'Artagnan's Marketing Director.
Have some foie gras guys.
A few cured meats to go with it.
Ariane gave us a comprehensive overview of foie gras and how to make a foie gras terrine.
She demonstrated how to remove the veins where the two lobes meet.
Salt sprinkled from high up results in better distrubution. And it looks cool too!
Gently press the lobes into the dish.
A little Port adds flavor.
Just a little goes a long way.
Ready to go into a 200 F oven with water in the pan. The napkins underneath the dish keep the bottom from getting too hot in the bain marie.
Ariane sliced up some that had been prepared earlier.
This looks like a happy crowd.
Next came the Cassoulet Kit. It has everything you need to make an real French Cassoulet (at least in Arianne's town).
You've gotta have the right beans.
You cook them until they just pop, with some still firm.
Slice up the bacon.
And dice it.
The duck leg confit is done well ahead.
The sausage was browned up.
The meats were layered with the beans.
A few dollpos of duck fat never hurt.
The cassoulet was baked at 325F for a few hours and then raised to 400F for 45 minutes to brown the top.
Talk about an enthusiastic bunch of eaters!
Even Eddie couldn't resist hamming it up. That's duck, Edward, not ham!!
Chef Christophe demonstrated his Creme Brulle.
He used turbinado sugar for the topping.
Chris sprinkled while chef torched the sugar.
Steve took a turn at the torch also.
Add a few edible flowers and you have a neat presentation.
Simple but elegant.
Efrain presented Ariane with our certificate pronouncing her une Amis de Les Marmitons.
Thank you very much Ariane for this extraordinary experience.
Of course she couldn't resist breaking out the Armagnac. A wonderful end to a fabulous evening.