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

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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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My book Paris: A Fabulous Food Guide to the World’s Most Delicious City is your ultimate companion. You’ll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com

For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France’s Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com

You can help keep the show thriving by becoming a monthly supporter. Your support helps me create more episodes celebrating French food, history & culture. Here's the listener support link. Every contribution makes a huge difference. Merci beaucoup!

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Episode Transcript

Spe (00:05):
Bonjour. This is fabulously The French Food podcast.
Your ticket to all things FrenchFrom buttery Parisian croissants
we explored the food, wine andgastronomy so extraordinary.
French cooking isn't just abouthistory, and savoring life one

(00:31):
On the podcast, we uncover thediscover hidden culinary gems,
and artisans that bring theseI'm your host, Andrew Prier.

(00:58):
Enchanté.
Once, I was a contestant onAnd now I call France home.
Spending my days cooking,celebrating the incredible food
So pour yourself a glass ofThat's, of course, if you're not
Grab a slice of crusty baguetteand get ready to indulge in

(01:18):
another fabulously deliciousjourney.
If you've ever dreamt of theperfect French countryside stone
houses with blue shutters,winding rivers reflecting golden
sunsets and the gentle hum ofcicadas in the summer air, then
you've probably imagined theperigord.

(01:38):
This lush corner of southwestfrom a storybook.
Every village seems to have itsthe scent of truffles, a little
perfected over generations, or athe late afternoon light.

(01:59):
The Perigord peril isn't just aOne deeply rooted in the rhythm
It's where food is not merelyWhere the simple act of slicing
drizzling walnut oil over acare and of course, a little

(02:26):
Many call Perigord the heart ofIt's a bold claim.
After all, France's manyBut the Perigord earns that
It's a region that has held onrecipes, and its respect for the

(02:46):
soil and its forests.
Here, the truffle reignsThe so-called black diamond of
finest expressions in the oakBut this isn't just truffle
It's also the land of duck andOr relax and comfies of

(03:09):
chestnuts, mushrooms, and, ofcourse, walnuts.
The food of the Périgord isIt's comfort food, but elevated,
So in this episode of Fabulouslyinto this magical part of France

(03:30):
people, and its traditions.
We'll wander through marketsbursting with produce, visit
restaurants where recipeshaven't changed for centuries,
and maybe, just maybe, uncover afew of the region's delicious
secrets.
Welcome to the Périgord, a placeBefore we dive into the food,

(03:55):
The Perigord lies in thesouthwest of France, within the
modern day department of theDordogne.
If you're looking at a map, it'snestled between the vineyards of
Bordeaux to the west and therolling hills of the Limousin to
the east.
Toulouse is a few hours south,away in spirit, even if only a

(04:19):
But here's where it gets aThe Périgord isn't just one
Historically, it's been dividedwith its own personality,
There's Périgord Vert or greenforests and meadows that seem to

(04:42):
It's the most northern part ofthe region, filled with the
chestnut trees, rivers and thekind of gentle scenery that
inspires long lunches and evenlonger naps.
Then there's the Périgord blancthe city of Périgueux.
It's called white, not for thecliffs and buildings.

(05:04):
This area is the historical andregion, and if you're a fan of
right at home here.
Next is Purple Perico, named forthe vineyards that surround
Bergerac and ripple across thelandscape like deep red velvet
in autumn.
Wine is the soul of this area,with Bergerac AOC wines red,

(05:26):
white and sweet ones offering agentler, often more affordable
alternative to Bordeaux andfinally Périgord Noir or Black
Périgord.
Despite its name, it's not darkThe black refers to the oak
forests that cloak its valleys,the home of the precious black
truffle.
This is perhaps the most famoustowns like Sarlat, often

(05:53):
beautiful towns in France.
It's here, amid the ancientstreets and bustling markets
that the region's culinary magictruly shines.
The geography of the Perigord isRivers like the Dordogne and the

(06:17):
valleys, reflecting castlesthat seem frozen in time.
The soil shifts from limestoneslopes to truffle rich woods.
And that, perhaps, is the key tounderstanding the region's
cuisine.
The duck that provides coffeeand Margaret feeds on local

(06:40):
corn.
The walnut trees yield theirgolden oil that flavors
countless dishes.
The forests hide mushrooms andwell, they offer wines that pair
In the Perrigo.
Geography isn't just scenery,If there's one ingredient that

(07:07):
truffle noir de Perrigo, thethe black diamond of France.
This earthy treasure growstrees, quietly waiting for
The scent is intoxicating,musky, deep, almost magical, and
it transforms even the simplestdish into something

(07:30):
extraordinary.
Whether shaved over scrambledeggs, nestled into pate, or
paired with foie gras, thetruffle is the symbol of
perigord luxury.
It's not uncommon for markets intruffle hunters and gourmands
deep breath of that unmistakableexperienced is never forgotten.

(07:53):
And then there's foie gras, theand perhaps its most debated.
But in the Périgord, foie grasIt's part of the rhythm of rural
life, whether from duck orgoose.
It's prepared with precision,sprinkle of Fleur de sel, a

(08:15):
toasted pan de campagne.
The paté de Périgord takes theA rich combination of pork and
foie gras and truffle thatepitomises the decadence of the
region.
These dishes are not aboutThey're about the craftsmanship
and respect passed down throughgenerations.

(08:37):
Celebrating both animal andBut the Périgord story isn't
It's also a tale of the earthThe Noire de Périgord, or
cultivated here since Romanflavor infuses everything from

(09:00):
Noyer de Pago.
The walnuts produce a fragrantrichness to vinaigrettes,
And then there's the Chateau dePera, the humble chestnuts that
are sustained locals throughcenturies of hard winters
roasted, pureed or baked intopastries.

(09:21):
They're a reminder of thethem, cepes, those meaty wild
the world as porcini, fill theTheir nutty aroma mixing with
the scent of damp earth andfallen leaves.
Together, these ingredients tellthe woods and the soil.

(09:45):
And of course, no visit to theperigord would be complete
without the magret de canard,the seared duck breast that has
become a culinary ambassador ofthe region.
Crispy on the outside, tenderIt's often served with pomme de
potatoes cooked slowly in duckThe combination is divine,

(10:11):
dish that captures the veryTo finish on a lighter note, the
The region's sunsweetstrawberries add a touch of
brightness to the table, whetherserved fresh, turned into jam,
or paired with a splash of localwalnut liqueur.
They remind you that in theto the land.

(10:33):
It's the truffle is the jewel ofThan the omelette, or truth, is
perhaps its most elegantsetting.
This simple, almost humble dishjust eggs, a touch of butter,
and those intoxicating truffleshavings embody the Pericles
philosophy.
Take the finest ingredients andIt's often served at breakfast

(10:58):
scent of freshly shaved truffleeven lift your fork.
And for those who prefersomething a little more woodsy,
the omelette or cep, which isfilled with meaty porcini
mushrooms or ceps gathered fromthe nearby forests, it's a pure
rustic perfection earthy,buttery and fragrant, and it's
the taste of autumn in everybite.

(11:22):
Planning a trip to France?
Heading to Paris.
Or maybe you're one of thosethis incredible city.
Whether you're planning yourdream foodie adventure or just
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After years of living in andindulging my way through the

(11:42):
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(12:03):
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(12:48):
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Grab your copy today at AndrewCom where you can order a signed
Perfect for those food lovingOr head to Amazon, where it's
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(13:09):
Bon appetit and happy exploring!Megumi.
For heartier appetites, thelike a warm embrace.
There's the confetti canardduck, slowly cooked in its own

(13:31):
fat until the meat falls fromthe bone with the gentlest of
touches the pomme de terre desardines, which are potatoes
golden from duck fat andfreckled with garlic and
parsley.
They're the perfect companion toAdd a spoonful of the sauce,
and Truffle, and you've got aof Perrigo indulgence, but the

(13:58):
charcuterie and rustic fare.
The paté de perigord, startedwith truffles and foie gras,
remains one of its proudestcreations.
Whilst Rillette de hoy, or slowcooked shredded goose, preserved
in its own fats, offerssomething both comforting and
luxurious.
There's a champagne Godin tenderpork loin cooked slowly and

(14:21):
garlic and its own juices, adish once made by farmers
preparing meat to last throughthe winter.
And then there's the mic, a kindof bread dumpling traditionally
served in simmering brothalongside a pot of four humble
peasant food that now feelswonderfully nostalgic.
Even the Levi La Royale, a nobledish of hare braised in red wine

(14:43):
with foie gras and truffles, hasdeep roots in the region,
combining elegance and intensityin a way which only the French
can.
And of course, there's dessertAfter all the richness the
with local walnuts and oftenliqueur, are two of the region's

(15:06):
They're as comforting as theyIn autumn, chestnuts appear
roasted, pureed, or even foldedinto cakes.
Spring and summer bring thesweetness of the phrase to
perigord.
Macerated in red wine, creatingthe delicately perfumed
strawberries are Le vin rouge, adessert that's as simple as it
is seductive.

(15:27):
And for something lighter butpérigordian offers a mix of
slivers of duck.
Foie gras a salad, yes, but inthe peripheral, even a salad is
a feast.
All of this could be washed downnaturally with a glass of
Bergerac.

(15:48):
And let's not forget theThe rolling pastures and small
temperature, free range and fulllamb tender from grazing on the
These are the foundations ofand prepared with love.

(16:10):
From the grandest truffledchicken, every dish tells a
the people who cook from it withThe rolling hills of the purple
vineyards that have beenproducing wines every bit as

(16:32):
Bergerac wines may live in theshadow of their glamorous
Bordeaux neighbours, but thosein the know appreciate their
approachability andauthenticity.
From light, fruity reds to crispwhites and rosés perfect for
summer lunches, Bergerac Winesare honest, food friendly and
surprisingly affordable.

(16:52):
Among them, the AOC stands outplum spice and a touch of the
These are wines made tothe comforting dishes that
And then there's the golden gemof the region, the Monbazillac

(17:14):
AOC.
This luscious sweet wine, kissedby the morning mist of the
Dordogne River, owes itscharacter to the noble rot which
concentrates the grape's sugarsand flavours.
The result is a honey nectarand orange blossom.
Often served chilled alongsidenothing short of divine.

(17:37):
To round off a meal, many localswalnut liqueur made by steeping
de vie with sugar and spices.
Smooth, nutty and slightlyperrigo in liquid form.
Rustic yet refined, the perfectdigestive to toast off the land
of truffles, ducks and timelessflavor.

(18:00):
While Perrigo is oftencomforting cuisine, it's also a
innovation on the plate.
At the heart of this evolutionare chefs like Vincent Arnaud of
La Vue Lodges, whose Michelinstarred restaurant transforms
local produce into refined,artful expressions of the

(18:20):
region's terroir.
Maxime Le Brun at Le Grand Bleuin Sarlat brings youthful energy
and creativity to his seasonalmenus, where truffles darken,
river fish take on elegant newforms.
And then there's Pierre Karl atstoryteller in his own right.

(18:40):
Each dish is a poetic reflectionand traditions interpreted
Together, these chefs representa new generation of Périgord
talent carrying the region'sculinary heritage proudly into
the future.
Across the region, exceptionalrestaurants continue to honor
this spirit of excellence andimagination.

(19:04):
Empirical.
The love of food is something tothe remarkable array of
gourmands from near and far.
The winter truffle markets,especially in Sala, are
legendary.
Stalls bring with them blackwith their intoxicating aroma as

(19:25):
visitors gather to admire andAutumn brings the Walnut and
showcase the season's bounty,cakes and liqueurs, alongside
Monbazillac celebrates its sweetwines with a vintage and tasting
festival, pairing the localgolden nectar with foie gras and

(19:48):
regional pastries in joyfulcommunal meals.
Rules.
But it's not just aboutPerrigo also honors its culinary
dishes and competitions.
Foie gras fairs allow farmerscraft, while local cooking
traditional specialties likeEach keeping their recipes alive

(20:15):
Seasonal events often coincidewith bustling village markets,
where strawberries, wildmushrooms and fresh produce take
center stage.
In the perennial, food,festivals are more than
entertainment.
They are a living expression oflocals and visitors alike to

(20:38):
culinary culture that has beenAs we reach the end of our
journey through the Perrigo,it's clear why this region is
considered one of France'sculinary treasures.
From the earthy allure of blackof the foie gras, from tender
sweetness of walnuts andtells the story of the land.

(21:03):
Tradition and care.
Here, food is not just somethingIt's a way of life, a
celebration of the seasons and atestament to the generations of
farmers, foragers and chefs whohave devoted themselves to
perfecting the flavors of theregion.
Each meal is an experience, aconnection to history, culture,

(21:24):
and the natural bounty of theDordogne.
Périgord is also a place ofIts villages, markets and
slow down, explore and savor.
Whether tasting a freshly shavedtruffle at a winter market,
sharing a slice of walnut cakewith locals, or sipping
monbazillac alongside a slice ofthe region's chefs and

(21:49):
restaurants, from traditional AUtraditional burgers to Michelin
starred tables, showcase bothinnovation and heritage,
ensuring that the cuisinecontinues to evolve whilst
remaining deeply rooted in thepast.
But anyone passionate aboutauthentic French living isn't

(22:10):
It's an invitation to taste,bite at a time.
And that's a wrap on ourdelicious journey through the
Périgord.
Which Périgord treasure inspiredThe intoxicating black truffles,

(22:32):
Or maybe the sweet strawberriesMm.
Yum.
I'd love to hear your thoughts.
If you enjoyed this episode ofthe best way to support the show
rating the podcast.
It really helps other foodlovers discover fabulously
Delicious.
And for even more fabulousFrench food content, don't

(22:54):
forget to sign up to my Substacknewsletter, where I share
recipes, stories, and insidertips from my life here in rural
France.
And of course, follow me onFor behind the scenes glimpses,
inspiration from the regionsThank you so much for joining me

(23:18):
Your love of French cuisinekeeps every episode exciting to
create.
Remember my motto whatever youMerci beaucoup and as always,
Until next time.
Avoir.