D'Artagnan Prepared, Fats & Pantry

Reserve Jean Reno Olive Oil

Imported for D’Artagnan, Jean Reno’s pure, silky olive oils are defined by the subtle aromas of Provençal terroir, rarely tasted outside of France. Maussane-les-Alpilles, in the heart of the Vallée des Baux-de Provence, has been famous for its olives since the early Roman Empire and continues to rank as France’s best olive oil producer with protected AOC status. Award-winning actor Jean Reno has lived there for over 25 years, and as a passionate olive grower, has begun producing premium olive oil. His three oil blends are created at the local Moulin Jean-Marie Cornille, renowned for milling the highest quality olive oils since 1924. Hand-harvested from Reno’s own orchards, the whole olives are aged to intensify flavors and then crushed under ancient granite millstones at the moulin’s 17th-century Benedictine Abbey. The three distinctive blends are made with Salonenque, Beruguette, Grossane, Verdale des Bouches-du-Rhone, and Picholine olives. 

Chestnuts

One of the typical flavors of southwest France, D’Artagnan imports French chestnuts (marrons) that are shelled and cooked sous vide for the ultimate in convenience and flavor. Nothing artificial is added; the only ingredient is chestnuts. 

Haricots Tarbais (French Coco Tarbais Beans)

Haricot Tarbais are a large, white, plump pole bean from southwestern France with a thin, delicate skin and a creamy texture, known for their superior flavor and use in the traditional French dish cassoulet. Grown and dried on trellised vines, they are harvested by hand in a labor-intensive process to ensure high quality and carry Red Label certification and Protected Geographical Indication (PGI) to guarantee authenticity. D’Artagnan imports these heirloom beans directly from the Tarbais region of France.  

Duck Fat

D’Artagnan duck fat is rendered from Moulard ducks raised free-range without hormones or antibiotics. Duck fat is the preferred cooking medium in southwest France, where its neutral flavor makes it a favorite for cooking potatoes, eggs, mushrooms, meats, and even pastries and pie crusts. With a silky mouthfeel, subtle flavor, and a high smoke point, duck fat is perfect for high-heat cooking. Many chefs consider it the best animal fat for cooking, and it enhances the flavor of anything it touches. Duck fat is unique in its balance of low saturated fat and high polyunsaturated fat, making it a nutritional equivalent to olive oil. 

Demi-Glace

To round out the pantry, D’Artagnan offers classic veal demi-glace and a combination of duck and veal demi-glace. Both are crafted according to traditional methods, with bones, aromatics, red wine, and tomato paste, and no fillers or gelatin. Slowly simmered for hours, until reduced to about half its volume, for a concentrated stock that can be used as a base for other sauces, or by itself. Demi-glace adds body and richness to sauces, stews, stocks, and braises. This is a freezer staple and secret ingredient for both pro chefs and home cooks, bringing rich flavor and velvety mouthfeel to any dish.