First, a little reminder of what a truffle can be.

Fresh Black Winter Truffle-It's the most flavorful of the black truffles. Use this truffle whenever a recipe calls for a black truffle. A costly little brown rock with a knock-your-socks-off aroma. One little truffle perfumes a whole village (or at least an entire roast chicken) Earth's most lavish gift to us. Add to simmering sauces, stuff in poultry, and steam with scallops.

Fresh White Italian Truffle - 3 more weeks and they are gone. The most expensive...but so worth it.

Black Truffle Butter -helps to bind meat sauces, flavor rice, pasta, and vegetables. Also, try it on baguette with a slice of our smoked magret duck breast.

Black Truffle Oil, White Truffle Oil, and Porcini Oil - is highly flavored, so use it just a drop at a time. Use it to flavor a vinaigrette (do not replace the recipe's oil with truffle oil, or it will overpower the salad), drizzle it over vegetables or sliced meat, or stir into risotto. Looking for an instant Appetizer? Try a simple white bean puree of pureeing cooked white beans in a blender with a touch of truffle oil. Sautee fresh garlic in olive oil, add a little truffle oil until soft. Blend ingredients together, garnish with herbs. Serve at room temperature with a toasted baguette. Delicious!

Black Truffle Paste, Peelings, and Juice- Can be used in pasta doughs, stuffing's, and sauces. Peelings are a perfect way to add truffle shaving and juice to your recipes. The juice is used to boost the flavor of sauces and sautés. Ideal to add truffle nectar swirled into broths, finish off sauces. Made by steeping and pressing the truffle. We use Black Winter truffles, the truffle that comes from Perigord in France.

*Pipe with a pastry bag into pre-cooked pastry cups and top with a drop of our Sauternes wine jelly for instant hors d'oeuvres.

*Four mousses-Basquaise, Peppercorn, Truffee , and of course mousse of Foie Gras.

*Pate de Campagne is a true rustic style French pâté made with Niman Ranch pork product.

*Mousquetaire Terrine-The French feel the same way about prunes as Americans unless they are soaked in Armagnac!... Then they enter another realm.

*Save yourself a plane ticket the Pheasant Terrine Herbette is a pate you would expect to find at a French country inn.

*Chicken Terrine du Soleil-the leanest one with no pork and all certified organic chicken.

*The terrine of foie gras is a true classic that put D'Artagnan on the map!

D'Artagnan is full of possibilities for gifts for that special someone or that hard-to find person...Try a truffle basket, fresh black winter truffles , foie gras, a cassoulet dinner, or create your own basket by choosing your favorite items.

Gift Certificates...We can provide you with a gift certificate of any amount for you. The D'Artagnan cookbook is perfect with the gift certificate. Call or send a note Laura to order your gift certificate today.

Partridge Monselet-Stuff 1 cleaned partridge per person with foie gras, adding a little diced black truffle. Truss and season well, and then brown the birds all over in butter in a small flame-proof casserole. Cover the casserole and continue to cook gently for 15 minutes. Turn 4 lightly cooked artichokes hearts in a little lemon juice and melted clarified butter, then add them to the casserole and cook for 15 minutes. Add a finely diced black truffle. Heat 2 tablespoons brandy, add to casserole and flambé. Lightly cook some chanterelles in butter in a separate pan. Arrange the partridges with the artichoke bottoms and slice foie gras used as stuffing, with the cooking juices poured over. Add the chanterelles and serve at once.

Try our Moulard Duck Breast for your next dinner. They come from sizable birds are the sterile offspring of a female Pekin and a male Muscovy ducks. The crossbred ducks have large breasts (each half breast weighs about a pound and easily serves two). The meat is slightly gamier tasting than that of other ducks, with a hint of foie gras aroma. It looks a lot like red meat with a fine grain and a somewhat firm texture. The magret duck breast is perfect paired with a butternut squash puree, a dried cherry sauce, and a potato galette!

Looking for the other white meat? D'Artagnan carries Niman Ranch pork. Available now: pork tenderloins, packaged 2 tenderloins per pack and weighs approximately 2.5 pounds. Great for any dinner party!

For a family project why not make your own Buche de Noel? Try Francois Beaumont's family. He makes it easy with our ready-to-use chestnuts... No more peeling and waiting.