Périgord cuisine

Automatic translation


Evoke the word Périgord and immediately your interlocutor looks at you with greed, as the Périgord is associated with a land blessed by the gods, where gastronomy holds a first-rate place.


If we do not necessarily locate on the map of France the department, we do know what truffles, porcini mushrooms, foie gras, pâtés, duck breast, candied, chaff … evoke for our senses.

Boasting Perigord cuisine is almost a pleonasm. According to the famous gastronomer and culinary critic Curnonsky (1872-1956) "Perigord is one of the regions of our country where we eat the best, and for centuries". This reputation has spread far beyond France.

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It is no coincidence that Périgueux would like to obtain the envied title of capital of gastronomy and gives an appointment, every two years since 1990, to lovers of good food, around an International Gourmet Book Fair ,   if Sarlat organizes many culinary and gourmet meetings throughout the year around Perigord productions, if   several starred chefs have settled in Périgord,   and if every summer, the farmers' markets make a splash by honoring the riches of our region.

The recipes of good Périgord dishes , are passed on from generation to generation and know how to stir our taste buds. The cuisine is family tradition. Outstanding cooks such as La Mazille , from the Périgord family, whose real name Andrée Malet-Maze, gave her name to a prize for an author highlighting gastronomy.

In 1929 in   "Good Perigord cuisine",   she gathered 400 recipes from the oral tradition which she adapted and recorded in a book, reissued in 2013 (Flammarion editions).

The Périgourdins have this tradition of conviviality, they like to receive around a table. Gastronomy is inextricably linked to the image of gourmet Périgord . Soups, terrines, omelettes, casseroles, desserts ... cooking is an art that we know how to cultivate in Périgord.


Truffle omelette, for 4 people


Ingredients :

1 medium fresh truffle (on truffle markets from late November to early February)

8   eggs

Two days before, put together in an airtight container the truffle and the eggs.

These will take on the scent of the precious mushroom.

Brush the truffle, cut it into thin strips.

Brown them for 1 minute in butter or goose fat.

Crack the eggs, beat them, add salt and pepper.

Cook the omelet then add the truffle at the end of cooking.

Fold the omelette, sprinkle with a few slices of truffles and serve immediately.  


The Walnut Pie


Ingredients :

250 gr shortcrust pastry

200 gr walnuts

100 gr of brown sugar

250 gr of fresh cream

2 eggs

1 teaspoon ground cinnamon

Spread the dough in a mold.

Chop the walnut kernels.

Reserve a few for decoration.

In a bowl, pour the sugar and beat the eggs.

Add the crème fraîche, cinnamon and chopped kernels.

Pour over the tart shell. Bake 40 minutes, in a medium oven th.6 (180 ° C).



Duck, peach, fig and nut strips


Ingredients for 4 people :

16 duck breasts

4 peaches (fresh or in syrup)

4 figs

100 gr walnuts

Raspberry vinegar, butter, salt,

Cook the strips on both sides for 5 minutes over medium heat. Reserve them.

Brown the figs with a little butter over low heat, keep warm, and do the same for the halved peaches.

Deglaze the pan with raspberry vinegar, dress on a plate and serve immediately.


Photo Restaurant "Les Fresques" Château des Vigiers