A creation of the Métiers d'Art
Artistic crafts are defined as independent activities involving the production, creation, transformation, repair and restoration of heritage, characterized by the mastery of gestures and techniques for working with materials, requiring artistic input. There are more than 70 professionals in the Dordogne practicing arts and crafts, like so many local players making a living from the work of their hands: potters, sculptors, ceramists, paper makers, cabinet makers, framers, stained-glass artists, jewelers, glass spinners, founders, upholsterers, marble makers, costume makers, leather workers, glass blowers, weavers, felt makers, gunsmiths, instrument makers, dressmakers, turners, bookbinders, cutlers, basket makers, wrought-iron craftsmen... The list is long and non-exhaustive. All invite you to discover their talents and their unparalleled diversity. At a time of globalization and standardization of consumer trends, treat yourself to unique pieces or small series. Buying their creations is a way of defending a region and the energies at work there, and encouraging short, eco-responsible supply chains. Find addresses and a dedicated itinerary in the Stay Ideas section.
Sweets, candies, cakes and treats
Strictly speaking, there's no such thing as a typical Périgord sweet, but a whole host of sweets created by artisan chocolate makers and confectioners all over the department. They often have walnuts as a common ingredient. Walnuts lend themselves well to the production of simple, delicious sweets that are easy to take home: roasted walnut kernels coated in chocolate, caramelized kernels with praline. They're easy to find. Give preference to those from artisans who can guarantee the origin of Périgord walnuts. For chocolate lovers, Périgueux is full of good chocolate shops, concentrated in the pedestrian-only town. But the capital of chocolate remains Terrasson, with its Bovetti du Chocolat museum and boutique dedicated to sweets made from the bean, including spreads to die for - and no palm oil, please! If you have a sweet tooth, you'll need to pack a few jars of the country's many different types of honey. You'll find many beekeepers in the guide. For breakfast, don't forget jam - strawberry jam, of course. For snacks, or to dip lovingly into your coffee, you can opt for locally-produced artisanal cookies, such as those from Lou Cocal in Sarlat, from the Billeau cookie factory in Saint-Léon-sur-L'Isle or from bakers and confectioners.
Walnut and hazelnut oils
Since 2021, walnut oil from Périgord has benefited from a protected designation of origin (PDO). The renewed interest in this product is due not only to its incomparable flavor, but also to its nutritional qualities: it is rich in Omega 3 and 6. It's best eaten cold, and is ideal for dressing salads. You can even slip a few drops into a vegetable velouté just before serving, to add surprising flavours. When it comes to nuts, hazelnuts are also at their best in the Dordogne. Their oil is just as delicious, but rather fragile. Like its big sister, it can be eaten raw and stored in a cool place. If you buy a bottle of oil, be sure to check the origin of the fruit used to make it and the date of manufacture. As it doesn't keep long once opened, it's best to buy small formats and return to the Dordogne very often to restock! Ideally, you should buy your oils directly from a mill that extracts them, such as the Veyssière mill in Neuvic. You'll enjoy a tour of the production workshops and the warm, gourmet fragrance that emanates from them.
Foie gras
The Dordogne is a breeding ground for palmipeds. Whether it's goose or duck, foie gras is a top-of-the-range product that requires a great deal of hard work on the part of producers. The debate is open between goose and duck lovers. Goose foie gras is said to have a finer texture, while duck foie gras has a more straightforward taste. The choice is yours! You'll find it according to the season: whole and raw in winter at the marché au gras, half-cooked, canned or vacuum-packed the rest of the year. It keeps very well in the freezer, raw or processed. It can be enjoyed in a variety of ways, hot or cold, as a starter, main course or sauce. It's best served on a slice of farmhouse bread with a pinch of fleur de sel, accompanied by a glass of sweet Monbazillac (in moderation). But other Périgord wines also go wonderfully well with it. Insist on the quality of IGP Périgord. If you buy it uncooked, pay close attention to its color, which can range from a deep yellow to a lighter shade. It should be firm to the touch, but not hard. Prepare it quickly, as it's a fragile product. Throughout the guide, you'll find good places to buy it with confidence, taste it and even take courses to learn how to cook it.
The truffle
It's the black diamond of Périgord, Tubber Melanosporum, also known as the Périgord black truffle. If you're staying in winter, you'll be lucky enough to taste it fresh, and it's obviously in these conditions that it gives its best. It's a fragile product, which will keep for 2 to 3 days in the cold. So plan to buy it at the end of your stay, and set up a cool box (SendO in Nontron) just for it. Make sure it's airtight, as your truffle will scent its surroundings! To avoid wastage (which would be a shame), you can use the fragments to make a magnificent truffle butter, which can be kept in the freezer in portions or eaten straight away on toast, pasta or red meat. If you're visiting Périgord in summer, take heart. There's also a summer truffle, tuber aestivum. It's much less tasty than its winter counterpart, but it still makes an impression and is sold at a much lower price. Be careful, however, not to heat it too much, as it doesn't take well to cooking.
