A creation of the Métiers d'Art
Art crafts are defined as independent activities of production, creation, transformation, repair and restoration of heritage, characterised by the mastery of gestures and techniques for working with materials, requiring an artistic contribution. There are more than 70 professionals in the Dordogne who work in the arts and crafts, like so many local actors who live by the work of their hands: potters, sculptors, ceramists, paper makers, cabinet makers, framers, stained glass artists, jewellers, glass spinners, founders, upholsterers, marble makers, costume makers, leather workers, glass blowers, weavers, felt makers, armourers, instrument makers, dressmakers, bookbinders, cutlers, basket makers, iron workers... The list is long and not exhaustive. All of them invite you to discover their talents and their productions of an unparalleled diversity. At a time of globalization and standardization of our consumer trends, treat yourself to unique pieces or small series. Buying their creations means defending a territory and the energies that are at work there, and encouraging short and eco-responsible circuits. Find the addresses and a dedicated itinerary in the "Ideas for a stay" section.
Sweets, candies, cakes and treats
There is no typical Périgord sweet, but there are many sweets created by chocolate makers and confectioners throughout the department. They often have walnuts as a common ingredient. This one lends itself well to the making of simple and delicious sweets, easy to bring back: roasted walnut kernels coated with chocolate, caramelized kernels like praline. They are easy to find. Prefer those of the craftsmen who can guarantee the origin of the walnuts of Périgord. For chocolate lovers, you should know that Périgueux is full of good chocolate shops concentrated in the pedestrian city. But the capital of chocolate remains Terrasson, with its Bovetti Chocolate Museum and its shop dedicated to sweets produced with this bean, including spreads to die for, and without palm oil please! If you have a sweet tooth, you will need to pack a few jars of the country's many types of honey. You will find many beekeepers in the guide. For breakfast, don't forget the jam, of course strawberries from the Périgord. For a snack, or to dip lovingly in the coffee, you can bet on locally produced artisanal biscuits, like those of Lou Cocal in Sarlat, those of the biscuit factory Billeau in Saint-Léon-sur-L'Isle or those of the bakers.
Walnut and hazelnut oils
Since 2018, the walnut oil of Périgord benefits from an appellation of controlled origin (AOC), while waiting for the European recognition (AOP). The renewed interest in this product is explained by its incomparable taste, but also for its nutritional qualities: it is rich in Omega 3 and 6. It is only consumed cold, ideal for dressing salads. You can slip a few drops into a vegetable soup just before eating it, it will bring surprising flavours. In terms of nuts, hazelnuts are also very popular in the Dordogne. An oil is extracted from them that is just as delicious, but rather fragile. Like its big sister, it is eaten raw and kept in the cold. If you buy a bottle of oil, make sure you know where the fruit used to make it comes from and when it was made. As it does not keep long once opened, it is better to buy small sizes and return to the Dordogne very often to restock! The ideal is to buy your oils directly from a mill that extracts them, like the one at La Veyssière in Neuvic. You will benefit from the visit of the workshops of manufacture and the hot and greedy perfume which escapes from it.
Foie gras
The Dordogne is a land of palmiped breeding. Whether it is goose or duck, foie gras is a top-of-the-range product, which requires a lot of work from the producers. The debate is open between goose and duck lovers. It is said that goose foie gras has a finer texture and that duck foie gras has a more pronounced taste. The choice is yours! You will find it according to the season, whole and raw in winter on the fat markets, half-cooked, canned or vacuum-packed the rest of the year. You should know that it keeps very well in the freezer, raw or processed. It can be eaten in many ways, cold or hot, as a starter, main course or sauce. It will give the best of itself, simply placed on a slice of farmhouse bread with a pinch of fleur de sel and accompanied by a glass of sweet Monbazillac (in moderation). But other Périgord wines go wonderfully well with it. Insist on the quality of the IGP Périgord. If you buy it raw, pay attention to its colour, which can be a uniform yellow or lighter. It must be firm to the touch, but not hard. Prepare it quickly, as it is a fragile product. Throughout the guide, you will discover good addresses to buy it with confidence, taste it and even take courses to learn how to cook it.
The truffle
It is the black diamond of the Périgord, Tubber Melanosporum known as the Périgord black truffle. If you stay in winter, you will have the chance to taste it fresh and it is obviously in these conditions that it gives the best of itself. It is 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 put a cool box (SendO in Nontron) just for it. It must be well sealed, because your truffle will scent its environment! To avoid any waste (it would be a pity), you can prepare a magnificent truffle butter with the fragments, to be kept in the freezer in portions or to be consumed immediately on a grilled toast, a pasta dish or a red meat. If you are visiting the Périgord in summer, take comfort in the fact that there is also a truffle that can be eaten on the spot. There is also a summer truffle, tuber aestivum. It is much less tasty than its winter friend, but it still makes a difference and is sold for much less. Be careful not to heat it too much, as it does not take well to cooking.
