Gastronomic products

A visit to Sarlat awakens the senses and above all, the sense of taste. The nose and the palate are in constant demand.

Here at a farmers market, there on a visit to a truffle producer, and once more at a foie gras or other regional food tasting. And that’s without taking into account the number of food events proposed regularly in the town!

To sum up, you will see that it’s all about enjoying good food. Nature has indeed looked generously on the Perigord: foie gras, truffles, cepes, chestnuts, walnuts, strawberries, the cabecou goat’s cheeses, wines, duck and geese conserves (confits) and pork conserves (enchauds).

And the generosity of the Perigourdian gastronomy is in plentiful supply. The style of cuisine is both simple and authentic. Its prime quality is its respect, amounting almost to a religion, for its local produce.

The traditional method of cooking is still carried out today by numerous families as they prepare their conserves, continue their bottling and create their confits … A tradition which is carried on as family secrets are passed on from generation to generation. This, nevertheless, doesn’t prevent the chefs of the region from being creative in their kitchens.

 

Local products and specialties:

  • Foie gras
  • Truffle
  • Confit & Magret
  • Pomme de terre sarladaise (potatoes cooked in Goose fat with a parsley and garlic)
  • Strawberries
  • Walnuts
  • Milla (a pumpkin cake)
  • Mique (a bread cooked in a soup)
  • Chestnuts
  • Boletus
  • Tourain (a local soup)
  • Scrambled eggs with truffles