Culinary

Discover the food!

There’s a saying that People leave their hearts in Paris, but they
take their appetites to the Perigord—Discover why!

Markets
Watch sleepy villages spring to life one day a week as local farmers crowd into town, bringing the bounty of the season—sweet fraise du bois (wild strawberries) one week, juicy just-picked peaches another. Sample tangy fresh brebis (goat cheese), tiny nicoise olive, plump chewy prunes

Truffles
Cherche, cherche” (Look, look) croons the Truffle farmer to his dog. Follow them as the farmer encourages his dog to sniff under ancient oak trees searching for the elusive tubors called ‘The Black Diamond’ of the Périgord. Whether in omelets, on pasta, or suffused in oil, the rich earthy flavor of this expensive treat is easy to get used to!

Walnuts
Try turning the wheel on the ancient water mill. Watch the golden liquid drip out. Taste the freshly pressed oil—sweet, rich and a little peppery, too. Walnuts have grown in the Perigord for millennia; prehistoric men ate them, medieval ones paid their debts with them.

Ducks
Try to decide which dish you like best—delicate confit de canard or robust maigret de canard (thighs and breast—roasted or grilled). Learn the truth about foie gras—the silky richness of this dish will win you over. You’ll come to understand why the saying goes that the only part of the duck that people of the Perigord don’t eat, is the quack!