Eating out and discovering specialities of the Dordogne

Eating out is a fabulous experience in this part of France and there is a huge variety of establishments to choose from. Here are just a few that we can suggest:

  • Rumours Bistro - Miallet - French and International using local produce 
  • Auberge Saint Georges - (5.8km) Saint Jory de Chalais - French European
  • Hotel Les Voyageurs - (6.7km) La Coquille - French and European 
  • Hostellerie St Jacques - (6.8km) Saint Saud Lacoussiere - French European
  • The Fiddlers Rest (8.7km) - on N21 towards Perigueux - Irish
  • Chateau Mavaleix - (11.1km) just off N21 towards Perigueux - French with pizza oven
  • Hotel de France - (13.9km) Saint Pardoux la Riviere - French and European
  • L'Escapade des Sens - (14.9km) Thiviers - French and European
  • Le Temps des Mets - (15.2km) St Jean de Cole  - French and European beautiful river setting
  • Le Moulin du Roc- (29km) Champagnac de Belair near Brantome - French and European
  • Auberge-de-la-truffe - (35.3km) Sorges - French famed for menu using truffles
  • Le Moulin de L'abbeye - (35.3km) Brantome - French Michelin star spectacular location  

Night markets are very popular with both the French and tourists, held in high summer. You simply browse the many stalls, choose your meal and take it back to the table and enjoy dining al fresco. This can often be accompanied by a local band or DJ and there are night markets close to us in Champagnac de Belair, Perigueux, Nontron and Brantome. 

French regional speciality food

If you love food then you will want to find the specialities from the area where you are staying. Because we are in the North Dordogne we border the Limousin and the Charente which have their own delights to try too. Listed below are a selection of the most popular regional foods served in restaurants as well as often being available in supermarkets and speciality food shops. 

DORDOGNE

  • Bergerac wine -  Pecharmant wines are the best from this area and are blended from the Merlot, Malbec, Cabernet Sauvignon and Cabernet Franc grapes
  • Blanc de Tirbot Roti Gnocchi a La Farine Chataigne - roast Turbot with small dumplings made from chestnut flour
  • Cabecou - small round flat goats cheese
  • Canelles - small domed cakes made from batter and glazed
  • Cassoulet - pork, duck and white bean stew
  • Cepes mushrooms
  • Chestnuts - infused in honey
  • Confit de canard - slow-cooked duck leg
  • Cou d’Oie Farci - gooseneck stuffed with goose meat
  • Foie gras - liver from the fattened duck (canard) or goose (oie), prepared in any number of ways, including pâtés
  • Gateau de Roi - flaky pie with almond paste
  • Montbaziliac - sweet wine
  • Pommes Sarladaises - potatoes roasted in duck fat, with garlic and parsley
  • Salad Perigourdine - salad including walnuts and duck gizzards
  • Sauce Perigueux - truffle sauce
  • Strawberries - Gariguette, Darselect, Charlotte and Mara des Bois
  • The Black truffle of Périgord - the best season for this is when it's fresh, late November through February
  • Trappe d’Echourgnac - hard cheese smokey flavour with added walnut liqueur
  • Tourain blanchi - garlic soup with egg whites
  • Veloute aux Chataignes de Perigord - chestnut soup
  • Walnuts - lookout for liqueur, oil, cakes, biscuits and nougat

LIMOUSIN

  • Boudin noir - black pudding with chestnuts
  • Brejaude - Limousin soup with bacon, potatoes and turnip
  • Brive Violet mustard - made from grape must, red wine and spices
  • Calhada - Goats cheese
  • Clafoutis cake - made from batter filled with cherries
  • Chestnuts
  • Cruesois - a very soft and moist hazelnut and butter cake
  • Cul Noir Pork - famous black ass pig from St Yreix la Perche
  • Galetou - salted buckwheat pancakes with ham and cheese
  • Limousin apples - only apple in France to receive the AOP label of quality
  • Limousin Beef - from the famous red-brown cows
  • Limousin cider and apple juice
  • Limousin Grillons shredded pork meat flavoured with garlic and herbs
  • Madeleines small almond flavoured sponge cakes
  • Massepains - small golden biscuits made with almonds
  • Mique - giant dumpling cooked in a stew with pork and vegetables
  • Pate de Pomme de Terre potato pie filled with crème fraiche
  • Potee Limousine - meat and vegetable stew
  • Vin Paille - a sweet wine made from dried grapes only 50 000 bottles produced a year 

CHARENTE

  • Barbezieux chicken - chicken bred for flavour since the middle ages
  • Broye du Poitou - sweet tasting butter pasty cake
  • Chabichou du Charente - 6 cm high cone-shaped goats cheese
  • Charente Melen - fragrant and juicy with orange flesh 
  • Cognac - Most famous Couvoisier, Hennessy, Martell and Remy Martin
  • Farci Poitevin - stuffed herb terrine made from vegetables and bacon tied in cabbage leaves and cooked 
  • Poitas - Charente lamb with a delicate flavour
  • Pineau des Charentes - a fortified wine from adding unfermented grape juice to Cognac
  • Sauce aux Lumas - snail sauce
  • Torteau Fromager - a black-skinned cake made from fresh cheese