Sumptuous Dordogne cooking serves as the barometer of haute cuisine around the world.

Dordogne is the cradle of civilisation, in all shades of meaning. Delicate, masterful etchings on cave walls reflect humankind thousands upon thousands of years ago. Superlatives are plentiful in this region of fertile valleys laced with poplar-lined rivers, rugged granite plateaus crowned with castles and red roofed bastides (fortified towns) eager to share their specialities. Shops in Sarlat display a wealth of local produce from foie gras to walnut liqueur.

The fertile valleys of the region produce great quantities of vegetables, nuts and fruit. (This area is the second largest producer of walnuts in France). The oil produced from them is widely used for cooking and is the main ingredient of the local salad dressing. Local pigs are fed on sweet chestnuts which grow on the hills. The region is famous for its black truffles, hunted out by specially trained pigs between November and March. These are added to other dishes and sauces and are also delicious in omelettes. They are best eaten fresh.

Duck and geese are kept and made into confits (meat preserved in its own fat), pates and grilled magrets (duck breast fillets). A speciality of the region is pate de foie gras made from goose liver and sometimes flavoured with cognac and truffles.
The near black wine from the vineyards around Cahors is a perfect accompaniment to the rich cuisine. Other excellent wines come from the nearby Bergerac and Bordeaux. Look out for black walnuts and chestnuts in the Autumn and unusual mushrooms in the markets. Every village or town has at least one restaurant where it is possible to sample local specialities.