The food here is rich, nourishing and indulgent and largely inspired by two essential ingredients - duck and fat! One of the typical dishes is confit de canard; duck legs slow-cooked in fat until the succulent meat falls tenderly off the bone. It is often served with mouth-watering sliced potatoes cooked in – you guessed it – duck fat. Calorific maybe, but the ultimate comfort food.
Shredded confit de canard is combined with chunks of pork in a white bean stew to make another regional staple, cassoulet.
This hearty and homely cuisine is offset by some of the France’s most exquisite upmarket delicacies such as foie gras and truffles. Foie gras is a delicious duck or goose liver pâté eaten widely across France at Christmas and on special occasions, and in the Dordogne all year round. Truffles are hunted by specially trained dogs who have a knack for scenting them out in the forest before rummaging for them at the foot of oak and hazel trees. Fragrant black Périgord truffles are reputed to be the finest of edible fungi and can be shaved over pastas, salads or chicken dishes or turned into truffle oil. The Dordogne also produces walnuts which are used in all shapes and forms in sweet and savoury dishes.
Bergerac and the purple Perigord region is wine country. Less high-profile than nearby Bordeaux,you’ll find delicious wines at affordable prices. Hilly terrain, lots of sunshine and limestone soil combine to produce wonderfully fragrant and flavoursome wines. Bergerac reds are made with Merlot and Cabernet Franc to produce delicate light wines while Sauvignon-based Bergerac whites are fresh and fruity. Another famous variety from the region is Monbazillac, a mature sweet wine that pairs perfectly with foie gras.
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