The South-West is surely one of the French regions where the cooking is the most varied.

Among them, the dishes of Perigord which owe their savour to skilful blending.

Fortifying, quickly made, quickly cooked, the ’Tourins’ are flavoursome soups.

Foie Gras and goose or duck confits, but and also the speciality l’Enchaud périgourdin’ ( pork confit ).

Le Farci du Périgord, original additive to the good soups, smelling sweetly of garlic, shallot and a mixture of garden herbs, and ham wrapped up in a cabbage leaf.

Beef, mutton, lamb, veal, meat of an irreproachable quality, of an unforgettable flavour competes against the fabulous farm-produced chicken, pigeon, duck and goose.

Game-wild boar, young boar, hare, woodcock, young partridge, quail...... clearly takes part in the gastronomic landscape in a region where shooting is a cultural element. Not forgetting fish, particularly river fish : shad, pike, lamprey, trout.

The truffle (Tuber mélanosporum), queen of Perigord, a simple egg is enough to unfold all its subtlety.