The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
The Haricot Tarbais is a big, flat, white heirloom bean with unique properties. The thin skin allows it to cook quickly, yet it also holds its shape when slow cooked. With beautiful creamy texture and milky color, the Tarbais bean is perfect for chili, cassoulet, or to braise with pork and greens.
Our exclusive haricot Tarbais, or Tarbais beans, are imported directly from the Tarbais region of South West France where they are grown and hand-harvested in the traditional manner. For many generations, the people around the village Tarbes have grown the beans alongside corn, the stalks of which serve as bean poles. They are planted in May and harvested in September after drying naturally on the stalk.
These beautiful white beans were the first in France to be given "Red Label" status, which guarantees that they are grown in the region, in a specific way, and come from heirloom seeds. Tarbais beans also carry a "Protected Geographical Indication," or PGI, similar to the "Appellation d'Origine Contrôlée" (AOC) of the French wine industry, which further guarantees their authenticity.
Tarbais beans have a sweet, milky flesh and, even when they are cooked over long periods of time, most will remain whole, with just enough of them bursting to provide a creamy texture to your dish. These distinctive characteristics make them the ideal choice (we at D’Artagnan would say the only choice!) for a hearty cassoulet. But they are also suitable for any of your favorite recipes that call for dried white beans, from chili to braised greens. And we find them the perfect partner for pork, from bacon to pork chops. We also love to serve them puréed with our black truffle butter for an easy appetizer.
"The buffalo in this hearty chili adds rich flavor without much fat. "
"This hearty casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking."
"Garbure is a rustic, peasant-style duck and cabbage soup from Gascony. Enjoy it on a chilly evening, with thick slices of country bread. "
"Dried navy beans cook for up to four hours in a sweet and saucy bath of ketchup, molasses, mustard and vinegar. The flavors melt together and the beans never lose their shape."
"Chef Amanda Freitag makes a carnivore's dreams come true with her recipe for juicy, pork chops topped with a golden, pancetta crust, drizzled with bubbly pan-drippings. "