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Goose and duck, with the famous foies graisses and confits are the highlights of the Périgord products. So are the cep, walnut, strawberry, chestnut, vine...
Earth product farming and animal farming govern the gastronomy of the Périgord.
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Cooking, true cooking that is, is handed down from mother to daughter and practiced in the family, with regional recipes and preserves to last through the winter.
A tradition of epicurean nature, heartfelt hospitality and the art of "good living": this, in a nutshell, is the Périgord.
The Périgord walnut has been awarded the famous AOC rating (Appellation d'Origine Contrôlée) since the harvest of 2002. The walnut kernel is a low-cholesterol product. The Périgord walnut is grown using "green", non polluting methods.
Foie gras - goose or duck fat liver - is the highlight of the local products. The first illustration of a goose dates as far back as 15,000 years. Today, one can justifiably use the term "know-how" for this whole region. |
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