Our 10 favorite culinary specialties of the Périgord

If the Périgord charms so many visitors, it is as much for its heritage as for its art of living. Here are our 10 favorite specialties made in Perigord.

The southwest of France is famous for its local gastronomy. And it may be in the heart of the Périgord that it is the most generous! Perigord lands are fertile and give rise to beautiful summer and autumn fruits. They also feed animals raised with love and respect for traditions.

Perigordian specialties thus highlight the products of livestock, crops and local harvests. Smooth and comforting, they also boast our taste buds thanks to the rich perfumes of exceptional products, such as truffle. You will have understood it: gastronomy in Perigord makes visitors happy like locals. To put the water in your mouth, here is a tour of our favourite specialties.

1. The hazel

The cultivation of hazelnut trees is a tradition of the Périgord and its fruit is one of the main local specialties. Indeed, the temperate climate of the region, its mild winters and its fresh summers are particularly favourable to hazelnut trees. The tree, therefore, naturally elected home on perigordan lands, before being widely cultivated in the region. Today, there are more than 350 producers in the region.

At the turn of a fall walk or on the stalls of a market, you will find easily perigord hazelnuts. What if you're using it to put a homemade chocolate-noise cake dough? The hazel also excels in bringing a touch of softness to salty dishes and is particularly well blended with root squash and vegetables. To convince you, it is enough to accompany your meat with a delicious panais mousseline, potimarron and hazelnuts.

2. The chestnut

The chestnut is another of the autumn stars of the forests and orchards of the Périgord. Behind its piquant bug, this local specialty is a true concentrate of softness, which is available in all kinds of preparations.

Grilled with wood fire, it exhales a sweet scent of childhood. Turned into flour, it gives birth to tasty and gourmet breads and cakes. Cooked with water, it is the perfect accompaniment for your poultry. Married to the butternut squash, it becomes the most comforting of winter soups. But she can also bring a surprising touch to the cutters. The country terrines with chestnuts are also a delicious specialty of the Périgord.

3. The duck

A true emblem of South-West gastronomy, duck is of course one of the great perigord specialties. The region has its own IGP (Protected Geographical Indication) for the famous "poor foie gras ducks". This indication is the recognition of the quality approach of herders as well as assurance that ducks are raised, prepared and conditioned locally.

You will have understood: if you like meat, you will not be able to leave the Périgord without having tasted its delicious foie gras. But the duck also declines in a multitude of other forms as greedy. In confit, he marries perfectly to the famous apples with sarladaise. We also love her in magret, why not accompanied by the panais purée, potimarron and hazelnuts mentioned earlier?

4. The truffle

Among its specialties, the Périgord can count on its own black gold: the truffle! Beyond its singular and subtle flavors, it is the rarity of the truffle which makes it a product of first choice. Indeed, its culture requires very special conditions, whether it is the acidity of the soil or the type of neighbouring trees. And the Périgord is one of the regions where nature is most favorable to the development of truffles.

Rich in gourmet ideas, Pergourdine gastronomy does not hesitate to marry its two most refined products to create famous truffled foie gras. But the truffle also has the gift of making the simplest dishes a true delight, and perfectly complements risottos and omelettes.

5. Cepes

It is decided in the autumn that the perigord lands reveal their most beautiful secrets. Cueilli in September and October, the Cepe is another of our favourite Perigord specialties. In the shade of large oaks, it grows in abundance during the most beautiful years. But the region is also a pioneer in the rational culture of the cepe. Perhaps, one day, will it be as easily produced as a vegetable?

It is, of course, in omelette that one consumes the most traditionally cepe. But it also perfectly complements all your campagnards. In fact, he gets married particularly well with potatoes in sarladaise, seasoned with some garlic and parsley.

6. The Marmande Tomato

If autumn is particularly rich for the Perigord region, the region can treat us in all seasons. In the summer, the famous Marmande tomato is selected. Under its red and ribbed sides, this fleshy tomato reveals a pronounced and slightly sweet scent.

It is therefore naturally delicious in salad with a net of olive oil and balsamic vinegar. But it is also brilliantly available in gaspacho to bring a touch of freshness to our summer lunches. And why not try it in a bolder form, for example in sorbet or sweet-salted Tatin pie?

7. The plum

If there’s a GSP everyone knows, it’s Agen’s famous plum. This small dried plum with beautiful nutritional qualities is one of the most famous specialties of the Périgord. Very sweet, the plum nevertheless excels in salty dishes as well as sweet treats.

Declined in chutney, it is a perfect accompaniment for local foie gras. Made with cocoa, nuts or almond paste, it treats us in a bite at the end of the meal. The locals also like to cook it in flavoured tart creams (chocolate, vanilla, caramel, orange blossom...). But the plum has also been able to cross the borders and is found in more exotic preparations, such as lamb tajinas.

8. Strawberry

The mill of the Périgord was stamped IGP in 2004. This appellation is the recognition of forty years of a culture centered on quality and know-how. Sweet, refreshing and subtle, the strawberry of the Périgord delights our taste buds every spring and has its own feast, on the third weekend of May.

Who says strawberry says, of course, jam. But that of the Perigord, being very tasty, is particularly raw. It will allow you to prepare tasteful pies, but also the famous strawberry swim of the Périgord, scented with basil. If you like bold associations, you can even try it in ceviche!

9. Cheese

In France, each terroir has its cheese specialties, and the Périgord is of course no exception to the rule. Perigord cheeses are the product of goats and cows that have always been present in the region, though never massive.

The most famous is probably the cabis of the Périgord, made from a goat’s milk that makes it creamy and slightly spicy. The famous Rocamadour, protected by an AOP, is among the variations of the cabies. Originally from the village of the same name, it is made from raw goat milk and is often detected a small taste of hazelnut. Finally, the Perigord is also a country of tommes, whether of cow or goat. The truffled tomme is a popular local specialty.

10. The wines

To accompany these cheeses, nothing like a raw wine. It falls well: as a large part of the south-west, the Perigord is a fertile vineyard. The IGP has the name of the region and covers a part of the south of the Dordogne. Not far, the famous Bergerac vineyard gathers different famous appellations.

Among them, the monbazillac is characterized by its liquorous side and its beautiful golden dress, and protected by an AOP-AOC. Also AOC-AOP, the dura coasts are deep wines, which are corsed when they are red, fruity when they are pink or soft, and vivid when they are white.

Where to taste these Perigord specialties?

Did this selection of Perigord specialties put you in the mouth? In this case, it is time to go to serious things and discover where you can taste them. In the region, several restaurants celebrate the terroir and work local products. Here are some examples.

La Table de l’Europe in Villeréal

Beyond the gastronomy, the Périgord excels in the area of charming villages. It also houses several of the “Best Villages in France”, and Villeréal is one of them. If you decide to visit its royal bastide and medieval streets, we recommend you make a stop at La Table de l’Europe restaurant.

Behind its facade which has the disappointing charm of the old hostels hide a beautiful modern room and a pleasant patio. In this warm setting, we serve beautiful dishes that combine terroir and creativity. Focusing on local products, the Cheffe's cuisine is available in an accessible formula at noon and elegant menus discovered in the evening.

L’Effet Maison to Monflanquin

The town of Monflanquin also houses a picturesque medieval bastide and a good table ideal for tasting the specialities of the Périgord. This is L’Effet Maison, a traditional restaurant located on the central square of the village.

The menu is focused on seasonal products, which come live from local producers. The most typical specialties of the region meet some flavours, inspired by the travels of owners. An excellent address to taste local products with a touch of inventiveness.

The Sense Table to Lougratte

Known for its lake, the town of Lougratte welcomes in the summer a crowd of swimmers who have come to refresh themselves. With the restaurant La Table des Sens, she also has something to treat them!

On its pleasant terrace, you can enjoy a generous kitchen inspired by the childhood memories of the local masters. Local products are carefully declined, not without a touch of originality.

La Maréchalerie in Castillonnès

In the shade of the church of Saint-Pierre, the welcoming village of Castillonnès also houses one of the remarkable medieval bastides of the region. Within the old town, La Maréchalerie is an authentic “old” restaurant.

It offers a generous and unpretentious traditional French cuisine. On the map you will find various specialties of the Périgord as the uncontournable duck confit, as well as the magret. All at unbeatable prices!

We hope that this round of specialties of the Perigord will eventually convince you to visit the region. With our selection of good addresses, you now have all the keys in hand to treat yourself during your stay.