"Add this to your list of easy dinner party recipes--sauté mixed mushrooms, top them with lots of butter and broil the mushrooms to crispy perfection. "

"This recipe uses the best of what D'Artagnan has to offer--truffles, demi-glace, organic mixed mushrooms and, of course, foie gras, in a creamy sauce for pasta."

"Piment d'Espelette is a key ingredient in Chef Pascal Condomine's recipe for duck with pistachio. Piment, a relatively mild chile, comes from the Basque country in France."

"Bresse, a region of eastern France, is celebrated for raising some of the finest poultry in the world. The capon, a castrated chicken, is considered the “king of the table” by many locals, who like to pair it with Cognac and cream. The sauce is worthy of royalty."

"One of the greatest, most classic, partners for foie gras is Sauternes–the sweet, rich, fruity, golden wine produced in southwestern France, also home to foie gras. "