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    Foodie News

    Bring on the foie gras & truffles: Cowboy-lovin' Frenchwoman targets Houston with gourmet delicacies

    Eric Sandler
    Feb 7, 2015 | 9:49 am

    The quality of ingredients available to Houston restaurants took a step forward this week with the announcement that D'Artagnan had opened a warehouse here. For 30 years, the company has supplied organic, antibiotic-free meat, poultry, game and truffles to the finest restaurants along the East Coast. Two years ago, the company opened in Chicago. Adding a warehouse in Houston allows the company to expand its presence in the city, which until now had been supplied by overnight deliveries.

    When Daguin began to look at where the company's FedEx shipments were traveling, they discovered Houston had become their second biggest delivery market after Chicago.

    CEO and co-founder Ariane Daguin tells CultureMap that she moved from France to America because she loves "cowboys and horses." Although her family has a long history in the culinary world, Daguin says she was determined to make her mark on her own.

    She founded D'Artagnan when the charcuterie purveyor she was working for opted not to market foie gras made in upstate New York and named her new company after the legendary musketeer who hailed from the same region of France she does. Since a business can't survive on foie alone (sadly), she quickly expanded to free range, organic poultry and other items.

    When Daguin began to look at where the company's FedEx shipments were traveling, they discovered Houston had become their second biggest delivery market after Chicago. Restaurants such as Triniti, Tony's, Uchi and Prohibition rely on D'Artagnan for poultry, foie, meat and truffles.

    "I want to prove Houston is a viable option," Daguin says. She's contemplating Atlanta next but wants to be sure things work out well in Houston first. "I am a risk taker, but I am not totally foolish," she says with a laugh.

    Specialized items

    When many chefs talk about local sourcing, the idea of buying from a New York-based purveyor may seem kind of strange, but Daguin explains that local isn't always better. "Local is very good for a lot of reasons (such as) freshness and economy of transport," she says. "But there are specialized things that will never be local."

    Prohibition is hosting a multi-course dinner featuring some of D'Artagnan's best local restaurant customers on Feb. 10. A portion of the proceeds will be donated to the Houston Food Bank.

    As she notes, restaurants that want to serve coffee, bananas or truffles will have to procure them from far away.

    D'Artagnan sources beef from Strube ranch in Texas, foie gras from New York and produce from Missouri farmers "at the foot of the Ozark Mountains." The company adds new purveyors that meet its standards to keep up with the ever-increasing demand for its products.

    Of course, this process is mostly invisible at the consumer level. A restaurant may put a D'Artagnan logo on its menu, but most of them don't. That situation will change on Feb. 10; Prohibition is hosting a multi-course dinner featuring some of D'Artagnan's best local customers: Triniti's Ryan Hildebrand, Mark's American Cuisine's Mark Cox, Uchi's John Gross, Saint Arnold Brewing Company's Ryan Savoie and Prohibition's Ben McPherson. Tickets are $125 and can be purchased online. A portion of the proceeds will be donated to the Houston Food Bank.

    Daguin will be on hand to meet her customers (the chefs), their customers (the diners who attend) and inspect the warehouse. "It will be a fun thing," she says.

    Just some of the products D'Artagnan supplies to chefs and restaurants.

    D'artagnan products
      
    Courtesy photo
    Just some of the products D'Artagnan supplies to chefs and restaurants.
    unspecified
    news/restaurants-bars

    so succulent

    Houston's new Napa Valley-inspired restaurant sets opening date

    Eric Sandler
    May 15, 2025 | 10:04 am
    Succulent Fine Dining food spread
    Courtesy of Succulent Fine Dining
    Succulent Fine Dining's menu takes inspiration from California.

    A new wine-fueled, California-inspired restaurant is ready to make its debut. Succulent Fine Dining will open this Monday, May 19.

    Located in the former Pastore space in the Regent Square mixed-use development, Succulent Fine Dining is the latest project from Houston restaurateur Shawn Virene, the mastermind behind champagne-fueled River Oaks restaurant a’Bouzy. Working with executive chef David Buckley, Virene intends for Succulent to take inspiration from California’s Napa Valley with dishes that utilize ingredients from both Texas farms and those on the West Coast — such as the Hope Farms Kale salad that references the South Houston urban farm operated by local nonprofit Recipe for Success.

    “Succulent will be so much more than a restaurant — it’s a destination where food, design, and the culture of the vineyards come together,” Virene said in a statement. “I’ve dreamed of creating a space that reflects my love for the land and the laid-back elegance of Napa Valley dining. Succulent is personal — it’s gracious, warm, and deeply connected to nature.”

    Meals at Succulent could begin with caviar-topped deviled eggs, chicken liver mousse in pani puri, or a caramelized onion tart that’s Buckley’s riff on French onion soup. From there, the options include roasted chicken in preserved lemon beurre blanc, seared scallops with blue corn and brown butter dashi, and steak frites made with hanger steak that’s topped with salsa verde. Seafood options will include Gulf fish caught under Virene’s commercial fishing license such as snapper, cobia, and amberjack. Buckley is also adding seasonal touches with vegetable-based dishes.

    “The carrot gnocchi was developed when looking at seasonal spring vegetables,” the chef said. “We are using the carrot in place of a potato for an orange color.”

    “Succulent” doesn’t just apply to the food. Virene has carefully grown dozens of plants that are a prominent part of the restaurant’s decor.

    “I’ve been delving into horticulture,” Virene said on CultureMap’s “What’s Eric Eating” podcast. “I’m a pretty good propagator. I can take ‘em and break ‘em down and end up with a bunch more. I know what will grow well in Houston. They’re cute and pretty and kind of trendy right now.”

    Beyond adding plant life, Virene has made a number of upgrades to the space. Most notably, Succulent will utilize the building’s rooftop patio. Diners will find pergolas and greenery to provide shade, a dedicated bar for the second floor, and vintage greenhouses that can host private events. Downstairs is now home to a private dining room as well as a chef’s table with a view of the kitchen. An herb garden will

    Just like a’Bouzy, Succulent will be open for lunch, dinner, and weekend brunch. Its to-go options will include picnic baskets that may be consumed at Regent Square’s green space or at nearby Buffalo Bayou Park.

    Succulent Fine Dining food spread
      

    Courtesy of Succulent Fine Dining

    Succulent Fine Dining's menu takes inspiration from California.

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