FOOD & WINE IN THE DORDOGNE

Based on duck, goose and pork, the foies gras and confits d’oie of the Dordogne are world-renowned - ideally washed down with a glass of Sauternes or Monbezillac. Main course specialities often include meats in light cream sauces and duck or goose fat is also used for the accompanying pommes de terre sarladaises - slices of potato sautéed in garlic and parsley - delicious! Truffles, the ‘black diamonds’ of French cuisine, are snuffled out (by specially-trained pigs) among the roots of the oak trees which grow on the limestone causses.

Other delicacies include a variety of delicious mushrooms (found in abundance in the forests and woods), and walnuts (used for salads, oil and mouth-watering tarts). World-famous too is Roquefort (wonderful on its own and delicious in a salad with walnuts and walnut oil).

There’s no shortage of treats for the sweet-toothed. Try chocolate truffles and king-sized strawberries from Périgeux, citron cake from Cahors and fragrant stuffed prunes from Agen.