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D'Artagnan Story
Since our founding in 1985, we have remained dedicated to putting only the finest meats on the tables of American gastronomes. At the vanguard of the farm-to-table movement, we are the leading purveyor of foie gras, game meat, organic poultry, pâtés, sausages and smoked delicacies in the nation. All of the four-star restaurants in New York City, for example, have D'Artagnan products on their menus. Here's how that happened...
How do we do it?
The answer is simple - we buy directly from brands, licensees and suppliers. Just like you, we're always hunting for a bargain.Our buyers are always looking for opportunities to buy quality brands and on-trend Clothing, Footwear & Accessories. Over time we've built long-term relationships with many companies and currently stock over 150 brands, ranging from big household names to up-and-coming labels. Still wondering how our prices are so low? Find out more in our MandM Direct: How are we so cheap? blog post.
The Early Days
Ariane Daguin was going to college and working part-time for a New York pâté producer, which was where she met the first foie gras producers in the United States. Her employers declined to go into business with the duck farmers, so Ariane quit her job and left school, and pooled her very limited financial resources with those of a co-worker. Inspired by her own bravura, she named their new company after D'Artagnan, that real-life musketeer made famous by a certain novel.
ID’Artagnan began with that single product, but Ariane knew that the other parts of the duck were tasty, too. After all, her father was the pioneer chef that seared the first duck breast and served it rare, like a steak. In Gascony, no part of the duck is wasted, so pretty soon D’Artagnan was selling the rest of the duck in confit, breast, pâté and sausage form.
D’Artagnan’s inception truly influenced the culinary landscape in America, since it coincided with America's growing interest in gourmet food. Chefs had no consistent resource for beautiful, fresh game, meat and poultry, but when D’Artagnan made fresh game birds, rabbits, heritage-breed pork, buffalo, capons, and other previously difficult-to-find products readily available, a whole new era in American cooking began.