The Jewel Of the Perigord.

The Truffle Festival organized by Sarlat and the Groupement des Trufficulteurs du Perigord Noir has become a beloved tradition over the past decade, captivating the hearts and taste buds of all who attend. The festivities are still underway and will continue until this evening, offering ample time for visitors to partake in the experiences on offer. In addition to savoring the exquisite truffles, attendees have the opportunity to participate in a myriad of engaging activities. Among these, one highlight is the captivating demonstrations by Michelin-starred chefs, who share their unparalleled expertise on the art of preparing, cooking, and indulging in truffles, providing a unique culinary experience that is sure to delight all the senses.

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Many years ago you would observe truffle pigs but now it is mostly truffle dogs who find these black jewels in the forest of the Perigord Noir. This shift from pigs to dogs as truffle hunters reflects the evolving methods of truffle harvesting in the region. While truffle pigs have traditionally been used for hunting these prized fungi due to their natural ability to sniff them out, concerns about the pigs damaging the truffle-producing ecosystems led to a shift towards using specially trained dogs. These dogs have become indispensable for truffle hunters, as their keen sense of smell and agility make them ideal for locating truffles without disturbing the delicate underground environment where these culinary delicacies grow.

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The chilly weather of minus seven degrees failed to deter the hundreds of enthusiastic people from attending the festival. Despite the frosty temperatures, they gathered to marvel at the diverse array of truffles on display. From small ones to large ones, with a variety of prices ranging from approximately 800 euros to 1000 euros per kilo, there was something for every truffle aficionado. Among the crowd, I noticed a woman purchasing six sizable truffles, likely destined for the local restaurants.

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When you step beneath the sheltering awning, the first sensory encounter is undeniably the alluring aroma of truffles permeating the air. It is a heady experience, reminiscent of the rich, earthy scent of damp forest undergrowth, with subtle undertones of cocoa adding an intriguing depth.

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There are also many stalls selling truffle eggs or truffle scramble eggs, cakes made with truffles, biscuits and many more. Above is truffle chocolate mousse which tastes gorgeous. I think that the little dog liked the aroma but defiantly not for pets.

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I just had to buy a couple.

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Melt in your mouth macaroons that taste delicious. Plus our truffle purchase that we have placed in the fridge along with a few eggs to permientate the egg shell for a delicious omelette tomorrow.

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Event:- Game Festival in Sarlat on the 17^th and 18^th February at the Cultural centre.

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Terroirs And Gastronomy Day.

Indulge in a feast for the senses as the village of Daglan comes alive with the vibrant celebration of gastronomy day. Allow yourself to be transported to a world of culinary delights, where the aroma of delectable dishes mingles with the tantalizing notes of fine wines.

As you meander through the picturesque streets of Daglan, your eyes will be captivated by the magnificent display of an abundant food and wine extravaganza. Stalls overflowing with an impressive array of fresh produce, artisan cheeses, fragrant herbs, and locally sourced ingredients beckon you to explore and discover the rich gastronomic treasures of the region.

Whether you are a devoted food enthusiast, an avid wine connoisseur, or simply someone who appreciates the finer things in life, the celebration of gastronomy in Daglan promises an unforgettable experience. So, allow yourself to be immersed in this delectable world of flavors, where every bite and every sip tells a story of tradition, passion, and the joy of indulgence.

A variety of stalls stretch around the square, around the church and along the main road in Daglan village.

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The above is Gérard, our favourite honey producer with his gorgeous dog. He will show and explain to you about his honey, the amazing flavours and of course you can taste before you buy.

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The many varieties of local mushrooms are sold here, dried, in tins, pâte etc.

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The potter demonstrating his craft.

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At the back of the church in the secret garden is to be found the truffle scrambled egg and the sale of the local black truffles.

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Setting up the truffle market is our Maire, Pascal Dussol, who is showing a magnificent truffle to the spellbound audience.

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The truffle market is open and the selling begins.

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A great success, well done to all who have taken part in the preparation and the selling of local produce.

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Event;- Belves 6^th August Medieval Day.

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La Petit Paris, Daglan.

If you want freshly cooked produce prepared by an award winning Master Chief and excellent service there is no better place to go than La Petit Paris in Daglan. Treat yourself on a special occasion with family or friends or as part of your holiday to Daglan, it is always worth as visit to La Petit Paris.

Awarded the Bib Gournan since 2005.

Michelin guide says “a friendly table preceded by a large long terrace facing the village, with fresh and tasty preparations”.

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An old friend of ours was visiting Paul and I a few weeks ago and we thought that it would make her stay special to go to La Petit Paris for Sunday lunch. It was a gorgeous sunny day so that we were able to sit outside, relax and enjoy the meal and our friends company.

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The amuse bouche, which was made of goats cheese and so delicious. Just the thing to refresh the palette.

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We did not have a starter but opted to go straight to the main course which again did not disappoint. Excellent presentation, delicious mouth watering ingredients made this a special lunch to remember.

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Just look at the above picture which is a chocoholics delight. La Petit Paris signature dish. My favourite dish, which I could eat again and again.

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Paul remarked that his “dessert was also delicious, so light”.

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Here we are standing outside of the restaurant, Chief, head waiter, myself and Paul.

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Events:-

28^th July Belves, Craft Show

30^th July Daglan Marche Gourmand

Belves, last few days to see my embroidery exhibition which closes on 29^th July.

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Sarlat Truffle Festival 2023

Black Perigord truffles are a real luxury and are considered the jewels of France, so we were not put off by the extreme cold last Saturday morning, we just had to go and see the annual Sarlat Truffle festival celebrating the winter truffle season.

Through history the truffle has been used in Greek and Roman cooking, over the centuries they have maintained their mystique to become an integral part of French cuisine. Today, the most valuable truffles are to be found in the Perigord, the winter black truffle, or as is it commonly known, ‘black diamond’ due to its high price and rarity.

A magnificent display of truffles covering three rows of trestle tables, to be bought by locals and restaurants from all over France.

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As you walk around the many vendors proudly displaying their truffles you are met with a delicious aroma, that you only get with the Truffle.

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On these gold plates were category one truffles, the most expensive at one thousand euro per kilogram.

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We did by one tiny truffle, about a dessert spoonful size, plus the most delicious truffle macaroons.

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You can cook with truffle in many ways; with chicken, duck, eggs, potatoes, rice, pasta, grated to make truffle butter, put into or onto sauces, even ice cream. One particular sauce is known as the King of sauce and is the pinnacle of gastronomic pedigree and haute cuisine; sauce Perigueux, which incorporates truffle, Madera wine and cognac.

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Sweet Potato Soup.

The sweet potato is a staple of the Caribbean and American cooking, it is very versatile for it can be roasted, baked mashed and curried. High in fibre, it also contains vitamins A,C and E.

So with the above in mind here is a delicious heart warming soup for a cold Winters Day.

Serves 4 people

1 tbsp olive oil

1 small onion, chopped

600g sweet potato, peeled and chopped

1 red pepper, deseeded and chopped

1 litre vegetable stock

140ml coconut milk

1 tbsp coriander

1 Heat the oil in a large saucepan and cook the onion until soft. Stir in the sweet potato, pepper and coriander.

2 Pour in the stock and bring to the boil, then simmer for about twenty minutes until the potato and pepper are softened.

3 Blitz, in a liquidiser in batches, then return to the pan. Add the coconut milk, heat once more and serve.

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Event:– 14 and 15^th January, Truffle Festival in Sarlat.

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