- St Emilion
Restaurants, Bars & Cafes
- Restaurant Le Tertre
- Chai Pascal
- Lard et Bouchon
- Bar de la Poste
Discover the wine and the cuisine of Perigord
The two great stars of Périgord cuisine are foie gras and truffles (truffes). Foie gras is either eaten on its own in succulent slabs, or combined with truffles to accompany a huge variety of dishes from scrambled eggs to stuffed carp. In fact, you can be sure that this is what you’re getting with any dish that has sauce Périgueux or à la périgourdine as part of its name. Truffles also come à la cendre, wrapped in bacon and cooked in hot ashes.
The other mainstay of Périgord cuisine is the grey Toulousegoose, whose fat is used in the cooking of everything, most commonly perhaps in the standard potato dish, pommes sarladaises. The goose fattens well: gavé or crammed with corn, it goes from six to ten kilos in weight in three weeks, with its liver alone weighing nearly a kilo. Though some may find the process off-putting, small local producers are very careful not to harm their birds, if for no other reason than that this will ruin the liver. When the liver has been used for foie gras, the meat is cooked and preserved in its own thick yellow grease as confits d’oie, which you can either eat on its own or use in the preparation of other dishes, like cassoulet. Duck is used in the same way, both for foie gras and confits. Magret de canard, or duck breast fillet, is one of the favourite ways of eating duck and appears on practically every restaurant menu.
The fact that the wines of Saint-Émilion are respected all over the planet is in due in no small part to the great job done by the Jurade, whose actions have had a major impact in France and abroad.
As early as 1884, local producers established the first syndicat viticole (winegrowers association) in France. This was just one of many steps taken in Saint-Émilion over the years to enhance the production, promotion, and sale of the town’s world-class wines.