truffle 

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how-to-make-authentic-french-ham-and-cheese-sandwich-recipe

D’Artagnan Jambon-Beurre

by D'Artagnan

This is less of a recipe and more of a tasty suggestion. If you’ve been to Paris, you’ve no doubt had a simple lunch of jambon-beurre. This is our version using authentic French-style bistro ham, black truffle butter, and creamy Camembert (for extra credit).

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tournedos-rossini-recipe

Tournedos Rossini

by D'Artagnan

This classic steak recipe, originated by Marie-Antoine Careme and named for the composer, is decadent, rich and satisfying - perfect for a special occasion.

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chestnut-walnut-fennel-and-onion-saute-recipe

Chestnut, Walnut & Fennel Sauté

by Ariane Daguin

This recipe, inspired by Joël Robuchon, uses our already-prepared chestnuts, black truffle butter and demi-glace to create a flavorful side dish. It's one of Ariane's favorites at the holidays.

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instant-pot-buffalo-chicken-drumsticks-recipe

Instant Pot Buffalo Drumsticks

by D'Artagnan

Need an easy game day recipe that you can make during halftime? These Instant Pot buffalo-style chicken drumsticks take just minutes to cook - even better, they're packed with flavor (thanks to our black truffle butter) and meatier than wings.

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truffled-mushroom-lasagna-recipe

Mushroom White Sauce Lasagna

by D'Artagnan

It’s no secret we’re big fans of black truffle butter béchamel – besides being incredibly tasty, it’s easy to make and elevates any dish it touches. This simple lasagna combines that magic sauce with sautéed organic mushrooms and three types of cheese.

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chicken-confit-pot-pie-recipe

Chicken Confit Pot Pie

by D'Artagnan

This quick and easy chicken pot pie recipe takes only an hour to make, with tender chunks of chicken confit, mushrooms, loads of vegetables and a velvety sauce made with black truffle butter.

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quiche-lorraine-recipe

Quiche Lorraine

by D'Artagnan

This classic quiche Lorraine recipe should be a part of every cook’s repertoire. For a uniquely D’Artagnan (and delicious) twist, we use our black truffle butter in the crust.

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