Diamonds of Perigord.

The first black truffles of winter arrived in Daglan this morning and Paul was there ready and waiting to see the quality on display as were so many of the other villagers.

The aromatic smell and the dark brown almost black skin is amazing, they can regularly reach up to 10cm across although some can be bigger, one was found in the Perigord in 2012 with a mass of 1.277 kg.

The flesh is at first white, then dark which is flecked by white veins which turn brown with age. The best truffles are to be found in the forests of the Perigord with the help of a truffle dog or the occasional truffle pig. Pigs have the better nose for sniffing out the truffles but in recent years they are used less and less because they do enjoy eating them.

Truffles have earned the name ‘Diamonds of Perigord’.

Waiting to look and buy.
 

Catching up with friends at the truffle market.
 

I love the elderly gentleman on the right, his facial expression as he looks down proudly at his truffles.
 

Paul opted for one of these lovelies.
 

I had to be very quick taking this picture of our truffle, our cat Cleo just adores the smell. Last seen hunting the screwed up paper bag that our truffle came in, Who knows she could be the first truffle cat of the Perigord.
 

In cooking; black truffles refine the taste of meat, fish, soups, pasta, risotto etc. We love truffle eggs, truffle grated onto tagliatelle, truffle butter on fresh crusty bread or placed into a jar of rice for a few days so the magnificent aroma permeates the rice.

Daglan Truffle Market is held in the school yard behind the Mairie every Sunday at 11 o’clock until the end of February.

Pop in and buy one or two or more and enjoy.
 
 

Paul and I visited Sarlat Christmas Market yesterday, due to the Truffle market I got a little side tracked, next blog… I promise
 
 

Advertisements

On the First Day of Christmas My Truelove Gave to Me.

Just everything in Maison Massoulier, over the twelve day period!

Inside and out of their shop on Rue de la Republique in Sarlat is like walking into a Winter Wonderland of chocolates and patissieres. We popped in for our breakfast before going shopping and a major Wow factor hit our senses. I just wish that an aroma blog had been invented and you could smell it for yourself. Or better still if you are in the area pop along, you will not be disappointed with the delights on offer.

It’s Christmas with a Spanish Theme in Sarlat.
 

Advent Calenders full of delicious chocolates.
 

This is just a preview of their creations.
 

“Hands off Paul, the candy is mine”. No he was really covering the light for me so I could take a picture.
 

The French enjoy their Christmas dinner on Christmas Eve, Le Réveillon de Noël. The term derives from ‘reveil’ which means ‘waking’ because taking part in a Réveillon means everyone stays awake past midnight to enjoy a large dinner party. The food served on Christmas Eve is extensive, from oysters, pate, lobster, capons or turkey, or any other meat that is not usually eaten during the year. Dishes can also incorporate chestnuts or truffles. After an extensive cheese platter the traditional main event of the Buche de Noël, a Swiss roll in the shape of a log which comes in a variety of flavours but most often chocolate.

You can pre-order your Buches de Noël from the above shop.

My favourite is Forêt Noire, which is mainly chocolate with Kirsch on a biscuit base and Chantilly cream. Or Majestic, a mousse chocolate with praline, with armande biscuit. Or Roules Aux fruits, Roulé Citron Meringué which is biscuit génoise vanillé with cream of citron. Or Omelette Norvégienne with Grand Marnier. So much to choose.
 
 

Event:- Sarlat Marché de Noël which will be open on the 5th December.

Coming soon Daglan Noël Tree in Place de la Liberté.
 
 

Club de I’Amite Meal At Le Tourepique.

Yesterday was the Generations Movement, Club de I’Amite Daglanaise Autumn Meal. Where we all come together to enjoy each others convivial company while appreciating delicious food which is of course accompanied by a few glasses of wine.

At Le Tournepique restaurant in Castelnaud-la-Chapelle you can enjoy excellent Perigordian or Basque food. Or a taste of both. They have set menus or a selection of à la carte foods of a wide variety to tempt everyone’s palate. The Restaurant is situated on the bridge at Castlenaud overlooking the Dordogne River, below the Medieval Château.

We have eaten at Le Tournepique often and can highly recommend it for the excellent food and service. Not forgetting the terrific views of the River Dordogne. They also cater for Vegetarian or Gluten Free eaters.

Menu
For the Meat Eaters.
Kir
Soup Maison (pumpkin and chestnut soup deliciously spiced)
Terrine De Foie Gras
Roti De Veau sauce cepes with Pommes Sautees
Coupe De Glaces Aux Pommes (et Alcool De Pommes) – very delicious.
Cafe
Vins – Rouge ou Rose

For Vegetarian
Kir
Soup – same as above
Courgette salad with a gorgeous vinaigrette and walnuts dressing.
Fish cooked in a cream and white wine sauce encased in a delicious herb omelette.
Dessert – same as above
Cafe.
Vins – Rouge ou Rose.

Paul, enjoying the conversation while waiting for his soup course.
 

Looking good but where is George Clooney!
 

Bon Appétit Ladies.
 

Our Maire in deep conversation. I love the gentleman on the left facial expression and the witches hat in the background of the picture.
 

Wonderful seeing you looking so well Roy.
 

“Yours will be on the table in one minute”. Eyes down and enjoy.
 

Enjoying the alcoholic dessert. I must say thank you so much to our friend sitting beside me for being so patient in trying to teaching Paul and I to speak French over the Spring and Summer months.
 
 

Events:-
Halloween 31st October
All Saints Day 1st November
 
 

“The Envy Of The Whole World”.

This is how President Emmanuel Macron described the French baguette earlier this year when he backed calls to have it listed as a UNESCO cultural treasure.

Intrigued and delighted by this, I just had to find out more information about the baguette, why that shape, how did it become so popular in every corner of France, in short what is the history of the tradition French Baguette.

Delicious.

 

Starting around the 14th and 15th century people had to use a Communal oven to bake their bread, which was mostly round in shape. However, even though they were called Communal they did not belong to the Community. The oven was the property of the local Lord or the Church who would charge the surfs for baking their bread. Following the French Revolution, the ovens became the property of the village; no more fees.

 

Once a week the oven was fired up and the locals would carry the dough they had prepared at home to the oven. Each family would mark the top of the bread with a distinctive cut to distinguish their bread from the other families.

 

The ash created during the baking was collected, mixed with water and used for the laundry.

Baguette’s really took off in the 1920’s after a new law prevented workers starting work before 4am. In older to get the bread baked in time for breakfast, bakers started to make long, thin ‘wand”s of bread. Although the dough at that time was still made at home and then taken to the Boulangerie to bake.

 

Bread oven’s can be seen all over France in the Boulangerie, or in the centre of the village, in the grounds of a property or in the property itself.

So if you are looking for a new home …

 
 

Event:-Le château de Castlenaud celebrates the European Heritage Weekend on the 15th and 16th September with a Medieval Fencing Tournament.
 
 

Food, Food, Glorious Food.

Everything on sale was to delight the senses at the Promenade en Gastronomie in Daglan village yesterday. From truffles, gateau, saucisson, escargots, to vegetables, fruit, candies and of course cheese and wine to name just a few of the delicacies on offer.

The View from our balcony.
 

I had to buy my Sunday treat of strawberries which are picked that morning by a local grower.
 

One simply cannot have enough garlic. I love the little dishes for garlic, oil and herbs.
 

One of the wine sellers with a sign that I totally agree with.
 

Once again we were unable to use our front door for the chicken and paella seller. The aroma drove the cats wild. We had to keep them away from the balcony in case they pulled in one of the chickens!
 

A gorgeous smile from Corrine selling various fresh baked breads and petite gateaux in front of the Boulangerie.
 

Always a teat to watch, the truffle dog who needed a little encouragement in the form of cheese snacks to find the truffles. I think citing the truffle hunting area next to the sausage stall could have something to do with the dogs inattention to his task.
 

 

Next Blog;-Dominique Allaert who is exhibiting his oil and watercolours in the Ancient Presbytere, plus a couple of interesting embroidery works.