REGIONAL CUISINE COOKING TOURS

 In the Perigord-Quercy region, eating is a pleasure always renewed. At the beginning , there is the earth, the soil and the climate without which Perigord would not have developed such a variety of dishes which make the '' CUISINE" of Perigord so special. A cuisine rich, varied, rustique (old country) and delicate at the same time, but also and above all friendly and convivial.

The names Perigord-Quercy evoke '' truffes, foies gras et confits ", local specialties which are among the culinary glories of France. Even since the 15th century , the cooks of Perigueux and their specialties are already famous. This rich cooking used local products such as truffles, mushrooms, walnuts and chestnuts. But also geese, ducks and porcs which are in every farm.

LA TRUFFE ( truffle) An underground fleshy fungus also known as " Black Diamond". which grows near very specific trees. They are pincked in winter and one need a very good nose. It is a luxury product (very expensive), giving a strong flavor to some cooking preparations: sauces, pates, foie gras, scrambled eggs. The truffle is a gem of French gastronomy.

LE FROMAGE DE CHEVRE (goat cheese) Locally named "Cabecou" or "Rocamadour". Served on a green salad with a nut oil dressing: a delight for connaisseurs!

LE FOIE GRAS An enlarged liver of either goose or duck. Goose is finer and more delicate, duck is tastier (and cheaper). Foie gras comes raw (nature) or half cooked (mi-cuit) . Raw it is cooked in a frying pan with some shallots and vinegar, salt and pepper. Ideal drink to go with it: a glass of Sauternes, Loupiac or Monbazillac. Foie gras is an exquisite and delicate millenial delight, enchanting Perigord-Quercy tables.

LE CONFIT  Ducks and goose thighs, wings, legs cooked and put up in their own fat. Reheated in the oven and served with potatoes (pommes de terre sarladaises) sauteed in goose or duck fat (replacing oil or butter). Other meats can be prepared in fat: porc, hen and turkey.

LES FRAISES Strawberries are cultivated in Lot and Dordogne and sent to large markets in the Paris area where the Perigord strawberry is particulatly appreciated.

L'AGNEAU DU QUERCY (lamb from Quercy) Quercy is a large area where nature kept its privileges with wide "plateaux", ideal for raising lambs. A combination of traditional food and knowledge gave a pinkish color to the meat with a subtle flavor and unrivaled taste.

LES NOIX (walnuts) There are many varieties. Perigord-Quercy is #2 producer in France. You can find them fresh on the markets in October and November. Part of the production is turned oil (strong nutty flavor) well known and appreciated by connoisseurs. Other walnut specialities: cakes, sweets, a wine served as aperitif.

COOKING TOURS

 

HISTORY	PREHISTORY
TOWNS	PICTURESQUE VILLAGES
WINE	HOTELS
CULTURE & LEISURE	YEAR 2001 PROMOTIONS

CHATEAUX & PROPERTIES RENTALS	BACCHUS ESTATES & GUEST - HOUSES
DORDOGNE - PERIGORD TOURS	BORDEAUX WINE TOURS
INCENTIVES	NEW MILLENIUM SPECIAL CELEBRATIONS

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