Truffles		"Le Périgord is not only where one eats well but a land where one eats finely and where cooking is considered as one of the Beaux-Arts (fine arts)" François Mauriac. In the Périgord the cuisine was not only for the seigniors of the land of 100 Châteaux but a cuisine from the "bon vivants" people of the land close to nature. Some of our villages are examples of this " bonne bouffe"; Sorges no less than the capital of the Truffle also known as the "black diamond"
Cépes		Villfranche-du-Perigord and Monpazier home of the most popular markets of Cépes mushrooms
Foie gras		Sarlat, capital of the duck with such delights as foie gras, confit, magret gôsiers and rillettes of duck. The most folkloric and rustic of all the local dishes is the Tourrain which is used for chabroll