During the reign of Louis XIV, pâtés and Périgord Noir truffled turkey were frequently served. This reputation for excellence of cuisine has continued and is now available to all. Here are a few examples :
Foie Gras: the breeding and force-feeding of geese and ducks are old traditions in the Périgord. They are free-range and are often to be found munching grass at the foot of walnut trees on Perigourdian farms. Goose Foie Gras tastes recognisably sweet and creamy, whilst fans of duck Foie Gras appreciate its stronger flavour.
Walnuts: the Dordogne is the second largest producer of walnuts in France and more than half of its production is from the Périgord Noir. The walnut is a delicious and nutritious nut, containing essential fatty acids and minerals and is eaten dried or made into oil. Périgord walnuts have this year received a quality guarantee label, the 2002 harvest being the first to have this certifiction.
Truffles: the Périgord Noir produces white truffles (tuber aestivum) from May to October and black and (tuber melanosporum) and morning mist (tuber brumale) truffles from December to the end of February which delicately flavour Foie Gras, pâtés, sauces and omelettes among other things.
Cèpes / porcinis: with its red or black cap and its bulbous foot, the cèpe is one of the treasures of our forests. Found under mounds of leaves and in the shadow of chestnut or oak trees it is the king of our woods at the end f the summer, but only if the weather has been kind to it! The market at Villefranche du Périgord is the most important in the region.
Chestnuts: for several centuries the chestnut was the staple diet of the Périgourdians. Today it takes its place at the gourmet's table all year long - mini chestnuts with an aperatif, and larger ones prepared as an accompaniment to meats or used as a dessert.
Wine: since 1996 a small group of producers have been reviving a wine that had been prevalent before the phylloxera outbreak. Domme wine is now flowing again in the glasses of the Perigourdians accompanying their cuisine beautifully.
Moreover, on the right bank, the St Cyprien side, of the Dordogne river, the « Voie Blanche » (White Way) estate produces a keeping wine (old merlots) casked in oak barrels. Its fruity aroma of raspberries, blackberries and preserved fruits makes it an ideal accompaniment to the traditional Périgord dishes.