![]() You can find other dishes, such as chicken or beef, as well as pasta or an omelette, on most menus. Diet DaysĪfter a few days in the Dordogne eating rich foods, you may well be ready for a break. Périgord wines are less known than their more famous cousins in Bordeaux or Burgundy, but there are some delicious ones to try as you experience the cuisine of the Dordogne. This is France-what about wine? The area around Bergerac, in the southern part of the Dordogne, is known as Périgord Pourpre, or purple Périgord, in honor of the large number of vineyards. The Dordogne is also known for its many walnut trees, and you'll find walnut cake on many restaurant menus. And in the markets you'll find plenty of variety of hams, sausages, and other pork products. Many other cheeses are made and sold in the region as well. Often served with salads, it's one of my favorites. ![]() Goat cheese, called cabécou, is a specialty of the area around Rocamadour. A rich hearty white bean stew that includes confit de canard as well as several forms of pork, it's best enjoyed in cool weather. CassouletĪlthough cassoulet originated a bit farther south in Languedoc, you'll often find it on menus in the Dordogne/ Périgord region. All Dordogne towns have regular markets where you can buy these products (as well as a variety of fresh foods) and in places like Sarlat specialty shops abound. If you enjoy fois gras and confit de canard, and if your suitcase has room, you can buy cans of them to bring home. These highly-prized mushrooms are very expensive and used sparingly to add flavor to dishes. Black Périgord truffles tend to grow near oak and other trees, which are plentiful in the area. It's served in a variety of ways, from a simple slice to types that are cooked in different ways, to paté de foie gras.įoie gras is sometimes topped with truffles, another regional specialty. Although there is some controversy over the force-feeding of the ducks and geese, foie gras remains a delicacy that you will see frequently. Fois Gras & Trufflesįoie gras, or fat liver, is another specialty. You'll find them on all restaurant menus in this region, and they're definitely worth trying. The same dish may be prepared with goose, confit d'oie. There's also confit de canard, which might also be called cuisses de canard (legs of duck), where the duck legs are slow cooked and preserved in fat, then fried in the fat (and usually served with delicious potatoes also fried in the fat). You can have magret de canard, or duck breast, with a variety of sauces. The cuisine is often based on duck or goose. Duck Duck Gooseįrance is known for its food, and the Dordogne region (also called by its historic name, Périgord) is acknowledged as one of the most important food regions of France. Dining in France is a big part of the cultural experience.at least that's how I justify that pastry or this cheese or that local specialty.
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