Périgord: The Land of Truffles, Duck, and Autumn Riches

Périgord: The Land of Truffles, Duck, and Autumn Riches

Discover the flavours of one of France’s most delicious regions — the Périgord. In this episode of Fabulously Delicious: The French Food Podcast, host Andrew Prior takes you on a mouthwatering journey through the heart of southwest France, where truffles, foie gras, walnuts, and duck reign supreme. From rustic markets to Michelin-starred kitchens, the Périgord is a region where food isn’t just sustenance — it’s a way of life.

We’ll explore the iconic ingredients that have made Périgord famous: the earthy black truffle, the luxurious foie gras, golden walnuts and chestnuts, and the sweet Périgord strawberries that capture the taste of summer. Discover traditional dishes like confit de canard, pommes de terre sarladaises, and tarte aux noix — recipes passed down through generations and still celebrated on tables across France today.

Along the way, we’ll meet some of the region’s most inspiring chefs and restaurants — from Vincent Arnould’s refined Michelin-starred creations to the elegant riverside dining at Le Moulin de l’Abbaye. Plus, we’ll visit the vibrant food festivals that bring the community together each year, celebrating everything from truffles and walnuts to Monbazillac wines and local liqueurs.

Whether you’re dreaming of a trip to France or simply love learning about French food culture, this episode will transport you to the rolling hills, bustling markets, and rich flavours of the Périgord. So pour a glass of wine, grab a slice of crusty bread, and join Andrew for another fabulously delicious adventure through the tastes and traditions of France.

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Transcript

Speaker: 0:05

Bonjour. This is fabulously The French Food podcast. Your ticket to all things French From buttery Parisian croissants we explored the food, wine and gastronomy so extraordinary. French cooking isn't just about history, and savoring life one On the podcast, we uncover the discover hidden culinary gems, and artisans that bring these I'm your host, Andrew Prier. Enchanté. Once, I was a contestant on And now I call France home. Spending my days cooking, celebrating the incredible food So pour yourself a glass of That's, of course, if you're not Grab a slice of crusty baguette and get ready to indulge in another fabulously delicious journey. If you've ever dreamt of the perfect French countryside stone houses with blue shutters, winding rivers reflecting golden sunsets and the gentle hum of cicadas in the summer air, then you've probably imagined the perigord. This lush corner of southwest from a storybook. Every village seems to have its the scent of truffles, a little perfected over generations, or a the late afternoon light. The Perigord peril isn't just a One deeply rooted in the rhythm It's where food is not merely Where the simple act of slicing drizzling walnut oil over a care and of course, a little Many call Perigord the heart of It's a bold claim. After all, France's many But the Perigord earns that It's a region that has held on recipes, and its respect for the soil and its forests. Here, the truffle reigns The so-called black diamond of finest expressions in the oak But this isn't just truffle It's also the land of duck and Or relax and comfies of chestnuts, mushrooms, and, of course, walnuts. The food of the Périgord is It's comfort food, but elevated, So in this episode of Fabulously into this magical part of France people, and its traditions. We'll wander through markets bursting with produce, visit restaurants where recipes haven't changed for centuries, and maybe, just maybe, uncover a few of the region's delicious secrets. Welcome to the Périgord, a place Before we dive into the food, The Perigord lies in the southwest of France, within the modern day department of the Dordogne. If you're looking at a map, it's nestled between the vineyards of Bordeaux to the west and the rolling hills of the Limousin to the east. Toulouse is a few hours south, away in spirit, even if only a But here's where it gets a The Périgord isn't just one Historically, it's been divided with its own personality, There's Périgord Vert or green forests and meadows that seem to It's the most northern part of the region, filled with the chestnut trees, rivers and the kind of gentle scenery that inspires long lunches and even longer naps. Then there's the Périgord blanc the city of Périgueux. It's called white, not for the cliffs and buildings. This area is the historical and region, and if you're a fan of right at home here. Next is Purple Perico, named for the vineyards that surround Bergerac and ripple across the landscape like deep red velvet in autumn. Wine is the soul of this area, with Bergerac AOC wines red, white and sweet ones offering a gentler, often more affordable alternative to Bordeaux and finally Périgord Noir or Black Périgord. Despite its name, it's not dark The black refers to the oak forests that cloak its valleys, the home of the precious black truffle. This is perhaps the most famous towns like Sarlat, often beautiful towns in France. It's here, amid the ancient streets and bustling markets that the region's culinary magic truly shines. The geography of the Perigord is Rivers like the Dordogne and the valleys, reflecting castles that seem frozen in time. The soil shifts from limestone slopes to truffle rich woods. And that, perhaps, is the key to understanding the region's cuisine. The duck that provides coffee and Margaret feeds on local corn. The walnut trees yield their golden oil that flavors countless dishes. The forests hide mushrooms and well, they offer wines that pair In the Perrigo. Geography isn't just scenery, If there's one ingredient that truffle noir de Perrigo, the the black diamond of France. This earthy treasure grows trees, quietly waiting for The scent is intoxicating, musky, deep, almost magical, and it transforms even the simplest dish into something extraordinary. Whether shaved over scrambled eggs, nestled into pate, or paired with foie gras, the truffle is the symbol of perigord luxury. It's not uncommon for markets in truffle hunters and gourmands deep breath of that unmistakable experienced is never forgotten. And then there's foie gras, the and perhaps its most debated. But in the Périgord, foie gras It's part of the rhythm of rural life, whether from duck or goose. It's prepared with precision, sprinkle of Fleur de sel, a toasted pan de campagne. The paté de Périgord takes the A rich combination of pork and foie gras and truffle that epitomises the decadence of the region. These dishes are not about They're about the craftsmanship and respect passed down through generations. Celebrating both animal and But the Périgord story isn't It's also a tale of the earth The Noire de Périgord, or cultivated here since Roman flavor infuses everything from Noyer de Pago. The walnuts produce a fragrant richness to vinaigrettes, And then there's the Chateau de Pera, the humble chestnuts that are sustained locals through centuries of hard winters roasted, pureed or baked into pastries. They're a reminder of the them, cepes, those meaty wild the world as porcini, fill the Their nutty aroma mixing with the scent of damp earth and fallen leaves. Together, these ingredients tell the woods and the soil. And of course, no visit to the perigord would be complete without the magret de canard, the seared duck breast that has become a culinary ambassador of the region. Crispy on the outside, tender It's often served with pomme de potatoes cooked slowly in duck The combination is divine, dish that captures the very To finish on a lighter note, the The region's sunsweet strawberries add a touch of brightness to the table, whether served fresh, turned into jam, or paired with a splash of local walnut liqueur. They remind you that in the to the land. It's the truffle is the jewel of Than the omelette, or truth, is perhaps its most elegant setting. This simple, almost humble dish just eggs, a touch of butter, and those intoxicating truffle shavings embody the Pericles philosophy. Take the finest ingredients and It's often served at breakfast scent of freshly shaved truffle even lift your fork. And for those who prefer something a little more woodsy, the omelette or cep, which is filled with meaty porcini mushrooms or ceps gathered from the nearby forests, it's a pure rustic perfection earthy, buttery and fragrant, and it's the taste of autumn in every bite. Planning a trip to France? Heading to Paris. Or maybe you're one of those this incredible city. Whether you're planning your dream foodie adventure or just looking to savor the best that Paris has to offer, I've got you covered. After years of living in and indulging my way through the City of Lights, love and good food, I'm thrilled to share all my fabulous discoveries with you, my fabulously delicious audience. If you love French food as much as I do, then this book is made for you. Introducing the twenty twenty five edition of Paris a fabulous food guide to the world's most delicious city. This isn't just an update. It's a celebration of all things Packed with even more guide now features expanded bars, fromagerie, patisseries, Plus, I've even added the vegetarian options, dining with expanded food walking tour to One bite at a time. With over four hundred listings including iconic foodie streets, gourmet supply stores, wine bars and more. This guide is the ultimate craving a true taste of Paris. Whether you're hunting down flaky croissants, creamy cheeses or a perfectly poured café creme. You'll find it all inside. Grab your copy today at Andrew Com where you can order a signed Perfect for those food loving Or head to Amazon, where it's for instant foodie access. Bon appetit and happy exploring! Megumi. For heartier appetites, the like a warm embrace. There's the confetti canard duck, slowly cooked in its own fat until the meat falls from the bone with the gentlest of touches the pomme de terre de sardines, which are potatoes golden from duck fat and freckled with garlic and parsley. They're the perfect companion to Add a spoonful of the sauce, and Truffle, and you've got a of Perrigo indulgence, but the charcuterie and rustic fare. The paté de perigord, started with truffles and foie gras, remains one of its proudest creations. Whilst Rillette de hoy, or slow cooked shredded goose, preserved in its own fats, offers something both comforting and luxurious. There's a champagne Godin tender pork loin cooked slowly and garlic and its own juices, a dish once made by farmers preparing meat to last through the winter. And then there's the mic, a kind of bread dumpling traditionally served in simmering broth alongside a pot of four humble peasant food that now feels wonderfully nostalgic. Even the Levi La Royale, a noble dish of hare braised in red wine with foie gras and truffles, has deep roots in the region, combining elegance and intensity in a way which only the French can. And of course, there's dessert After all the richness the with local walnuts and often liqueur, are two of the region's They're as comforting as they In autumn, chestnuts appear roasted, pureed, or even folded into cakes. Spring and summer bring the sweetness of the phrase to perigord. Macerated in red wine, creating the delicately perfumed strawberries are Le vin rouge, a dessert that's as simple as it is seductive. And for something lighter but périgordian offers a mix of slivers of duck. Foie gras a salad, yes, but in the peripheral, even a salad is a feast. All of this could be washed down naturally with a glass of Bergerac. And let's not forget the The rolling pastures and small temperature, free range and full lamb tender from grazing on the These are the foundations of and prepared with love. From the grandest truffled chicken, every dish tells a the people who cook from it with The rolling hills of the purple vineyards that have been producing wines every bit as Bergerac wines may live in the shadow of their glamorous Bordeaux neighbours, but those in the know appreciate their approachability and authenticity. From light, fruity reds to crisp whites and rosés perfect for summer lunches, Bergerac Wines are honest, food friendly and surprisingly affordable. Among them, the AOC stands out plum spice and a touch of the These are wines made to the comforting dishes that And then there's the golden gem of the region, the Monbazillac AOC. This luscious sweet wine, kissed by the morning mist of the Dordogne River, owes its character to the noble rot which concentrates the grape's sugars and flavours. The result is a honey nectar and orange blossom. Often served chilled alongside nothing short of divine. To round off a meal, many locals walnut liqueur made by steeping de vie with sugar and spices. Smooth, nutty and slightly perrigo in liquid form. Rustic yet refined, the perfect digestive to toast off the land of truffles, ducks and timeless flavor. While Perrigo is often comforting cuisine, it's also a innovation on the plate. At the heart of this evolution are chefs like Vincent Arnaud of La Vue Lodges, whose Michelin starred restaurant transforms local produce into refined, artful expressions of the region's terroir. Maxime Le Brun at Le Grand Bleu in Sarlat brings youthful energy and creativity to his seasonal menus, where truffles darken, river fish take on elegant new forms. And then there's Pierre Karl at storyteller in his own right. Each dish is a poetic reflection and traditions interpreted Together, these chefs represent a new generation of Périgord talent carrying the region's culinary heritage proudly into the future. Across the region, exceptional restaurants continue to honor this spirit of excellence and imagination. Empirical. The love of food is something to the remarkable array of gourmands from near and far. The winter truffle markets, especially in Sala, are legendary. Stalls bring with them black with their intoxicating aroma as visitors gather to admire and Autumn brings the Walnut and showcase the season's bounty, cakes and liqueurs, alongside Monbazillac celebrates its sweet wines with a vintage and tasting festival, pairing the local golden nectar with foie gras and regional pastries in joyful communal meals. Rules. But it's not just about Perrigo also honors its culinary dishes and competitions. Foie gras fairs allow farmers craft, while local cooking traditional specialties like Each keeping their recipes alive Seasonal events often coincide with bustling village markets, where strawberries, wild mushrooms and fresh produce take center stage. In the perennial, food, festivals are more than entertainment. They are a living expression of locals and visitors alike to culinary culture that has been As we reach the end of our journey through the Perrigo, it's clear why this region is considered one of France's culinary treasures. From the earthy allure of black of the foie gras, from tender sweetness of walnuts and tells the story of the land. Tradition and care. Here, food is not just something It's a way of life, a celebration of the seasons and a testament to the generations of farmers, foragers and chefs who have devoted themselves to perfecting the flavors of the region. Each meal is an experience, a connection to history, culture, and the natural bounty of the Dordogne. Périgord is also a place of Its villages, markets and slow down, explore and savor. Whether tasting a freshly shaved truffle at a winter market, sharing a slice of walnut cake with locals, or sipping monbazillac alongside a slice of the region's chefs and restaurants, from traditional AU traditional burgers to Michelin starred tables, showcase both innovation and heritage, ensuring that the cuisine continues to evolve whilst remaining deeply rooted in the past. But anyone passionate about authentic French living isn't It's an invitation to taste, bite at a time. And that's a wrap on our delicious journey through the Périgord. Which Périgord treasure inspired The intoxicating black truffles, Or maybe the sweet strawberries Mm. Yum. I'd love to hear your thoughts. If you enjoyed this episode of the best way to support the show rating the podcast. It really helps other food lovers discover fabulously Delicious. And for even more fabulous French food content, don't forget to sign up to my Substack newsletter, where I share recipes, stories, and insider tips from my life here in rural France. And of course, follow me on For behind the scenes glimpses, inspiration from the regions Thank you so much for joining me Your love of French cuisine keeps every episode exciting to create. Remember my motto whatever you Merci beaucoup and as always, Until next time. Avoir.