Читать книгу Walking in the Dordogne. 35 walking routes in the Dordogne - Sarlat, Bergerac, Lalinde and Souillac онлайн

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Geese ready to be fattened

Alternatives to duck or goose are local lamb, raised on the nearby causses in the Quercy; pork, which is often stuffed with garlic, prunes and truffles; game such as rabbit, hare or wood pigeon (pigeonneau), served in a variety of ways; or beef from nearby Limousin.

Freshwater fish often appears on the menus around Bergerac and along the river, where trout, pike and perch are fished, and you will come across eels and lampreys poached in wine. Nearer to Bordeaux a wide range of fresh sea fish from the Atlantic is available.

Truffles appear in many menus, sometimes in foie gras, or in an omelette or a sauce, and in autumn there are other types of delicious mushrooms, such as morilles, chanterelles, girolles and bolets to add flavour to the meals.

The only local cheese readily available is a goat’s cheese called cabécou which comes from the Rocamadour region. In contrast, the desserts are delicious, consisting either of fresh fruit or fruit tarts, one speciality being clafoutis, where the fruit is cooked in a batter-like cake mixture. The juiciest strawberries in the whole of France are said to come from the Dordogne, and cherry, peach and plum orchards abound, especially south of Bergerac. Walnut cakes and tarts are also popular, and nut liqueur is much appreciated.