Gastronomie à Sarlat

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Truffles, foie gras, ceps, girolles and morels, nuts, confits (meats preserved in fat) and fine country meats, chestnuts, strawberries, liquors and brandies… just some of the wonderful jewels of this land’s gourmet cuisine.

On this land of the “Good Life” it is with convivial spirit that local recipes are passed on from generation to generation and have contributed to a gastronomic reputation that justifies in itself the influx of visitors received from around the world.

REGIONAL CUISINE...

All “ Perigordin” meals should start by a “tourin blanchi” , a garlic and onion soup, mixed with goose fat and eggs seasoned with sorrel or tomato, and all served accompanied with good slices of bread. Generously peppered, it can also be served – and it is still today – to newly-weds. Next comes the foie gras or liver paté and either ceps or truffle omelette. The pièce the resistance, however, is goose preserved in fat with sarladaises potatoes (sautéed potatoes, cooked in goose fat, with garlic, parsley and ceps). A salad dressed in nut oil and quickly followed by cabécou – a small round shaped goats cheese. And to end the meal, a nut cake (better still, covered in chocolate and served with crème anglais) or a cup of strawberries… just the business….

Truffle Omelette

You will need 2 eggs per person, a good sized truffle, a spoon of goose fat, salt and pepper.

Wash and brush the truffle, cut into thin slices (leaving aside a few slices for the garnish) and allow to simmer in a pan with a little of the goose fat. Separate the egg yolks from the whites. Beat the egg yolks. Whisk the egg whites until soft white peaks form. Put the remaining goose fat in a frying pan. Once hot, add the beaten egg yolks and sprinkle in the truffle, season with the salt and pepper and cover with the egg white peaks. Allow to cook for 3-4 minutes, fold the omelette, turn it and leave to cook for a few minutes longer. To finish, garnish with the remaining truffle slices and serve.

Tourin Blanchi with garlic and sorrel (soup)

Ingredients : Serves 4: 5-6 large cloves of garlic, 5-6 sorrel leaves, 1 spoon of flower, 1 soup spoon of goose or duck fat, 1.5 litres of water, 1 egg, ½ spoon of vinegar, salt and pepper.

In the heated fat, lightly fry the crushed cloves of garlic until golden. Add the sorrel leaves and leave to fry for 2 minutes. Add the flour to make a roux, then add water, salt, pepper and leave to cook for 20 minutes. Once cooked, add the egg white, stirring well the bouillon. Remove the pan from the heat and add the egg yolk mixed with the vinegar, continuously stirring until the mixture is fully combined. Add a few slices of stale bread and taste the tourin - not forgetting

“le bon chabrol! “

Stuffed Ceps

Ingredients: Serves 4: 4 good sized cep heads, 5-6 tomatoes reduced to a couli (1/2 litre), 1 onion, 3 shallots, chicken legs. For the stuffing: 200g of minced pork, 3 cloves of garlic, parsley, 1 egg, breadcrumbs, salt and pepper.

Cook the cep heads until lightly coloured (approximately 10 minutes per side). Salt and keep warm. Next, chop and brown the cep stalks in a frying pan. If the pickings permit, you can equally add some young chopped cep heads. Empty the frying pan and add the onion (cut into small cubes), and the shallots, (cut in quarters lengthways). Lightly flour and fry until soft. Add the tomato couli (ideally made from ripened tomatoes that you have reduced yourself) and the mushroom stalks. Season and place in an oven-proof dish. Prepare the filling by mixing the crushed garlic and parsley, the sausage meat and breadcrumbs, binding all the ingredients together with a whole egg and season. Stuff the ceps, flour the top and place on the couli. Place in the middle of the oven for 40 minutes. If necessary, once cooked you can lighten the sauce by adding a glass of water. (For those with healthy appetites, and dependant on the generosity of nature and the size of the ceps, you can increase the proportions).