Secrets of PerigordSeptember 3-9, 2008 or September 10-16, 2008
•
Chateau Beynac Tour
•
Cooking Lessons at Le Prieurie
•
Cahors Wine Tours & Tastings
•
Dinner at Edward I
•
Lunches at Chateau les Merles
TRAVEL ICONS
Perigord
Noir, in Dordogne, is a land of fairy tales, enchantment, breathtaking scenery, truffles, chanterelles, duck confit, foie gras and deep ruby red wines. The Dordogne is ancient France and remains one of the most preserved areas away from the bustle of any big cites, its timeless villages are perched high above on limestone cliffs. The glories of victory and defeat are vividly brought back to life through the hilltop Chateaux and Bastide villages.
Food
lovers will know that
the Dordogne is one of
the most celebrated gastronomic regions in France. Much has been
written about great food and wine in France and specifically from
the Dordogne, famous for a cuisine rich in wild mushrooms, game
and nuts. Walnuts appeared in the Cro Magnon man's
diet and were traded
like gold until the thirteenth century. From gateau aux noix, vin
de noix, to the toasty walnut oil drizzled on salads, the walnut
remains a key ingredient to many superb dishes.
This Vagabond Gourmet adventure is all about the
food and preparing a cuisine as rich and noble as its history.
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Perigord
Noir, in Dordogne, is a land of fairy tales, enchantment, breathtaking scenery, truffles, chanterelles, duck confit, foie gras and deep ruby red wines. The Dordogne is ancient France and remains one of the most preserved areas away from the bustle of any big cites, its timeless villages are perched high above on limestone cliffs. The glories of victory and defeat are vividly brought back to life through the hilltop Chateaux and Bastide villages.
Food
lovers will know that
the Dordogne is one of
the most celebrated gastronomic regions in France. Much has been
written about great food and wine in France and specifically from
the Dordogne, famous for a cuisine rich in wild mushrooms, game
and nuts. Walnuts appeared in the Cro Magnon man's
diet and were traded
like gold until the thirteenth century. From gateau aux noix, vin
de noix, to the toasty walnut oil drizzled on salads, the walnut
remains a key ingredient to many superb dishes.
