Why the Perigord Noir?

This question has been asked by friends, family, tourists and house hunters. The appeal to us, is that this part of the Perigord offers the most stunning landscapes as the Dordogne River cuts through the unspoiled countryside. The landscape changes at every bend in the road and there are amazing sights as you drive past the villages clinging to the rock face.

La Roque-Gageac.
 

There are four distinctive seasons from short Winters where temperatures can reach below freezing (-7 this morning) to blooming Spring and gorgeous hot Summers. Which are reflected in the seasonal produce sold in the many markets of the area.

The cuisine is rich in its diversity from duck, mushrooms, truffles, cheeses, wine, fruit and vegetables. To match this there are the amazing food festivals. this month we see the truffle market in Daglan and the Truffle Festival in Sarlat. Summertime brings the night markets where you can enjoy fresh cooked local food in pleasant surroundings.

Historical features include the many Château’s featuring pigeonniers and of course the many wonderful Beaux villages of the area.

A taster for the first time visitor to this area are Milandes, Castlenaud, Beynac, La Roque-Gageac, Domme, Daglan and Sarlat.

Medieval weekend last Summer held at Château de Castelnaud.
 

Included sword fighting demonstrations.
 

La Mairie de Daglan, Such a beautiful building.
 

Le Tour de Daglan takes a short rest in the village square.
 

Most of all it is always the people that make a place worth visiting time and again, and Daglan is no exception to this rule. You will never meet more friendly and welcoming people who are always willing to help and to make your life here a little bit better by their presence.

The weekly Craft Session.
 
 

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Joyeux Noël et Bonne Année.

From everyone in Daglan.

Cheers. By the way Virginnie, the mulled wine was delicious.
 

Splendid Christmas lights decorate the Boulangerie.
 

A surprise Christmas present.

A bag full of the most delicious mushrooms that were picked that day from the forests around Daglan.
We made mushroom soup for about eight people, (six portions frozen for Christmas and New Year) a delicious mushroom sauce and an outstanding mushroom omelette.

Thank you so much Mieczyslaw.
 
 

This will be our last blog until after Christmas. So have a brilliant holiday and New Year.
 
 

To the Woods

Yesterday was Paul’s first mushroom foraging expedition into the forests that surround this area. Guided by two French experts off he went for a few hours.

A couple of lessons Paul leaned right at the start was, carry a stick for foraging and don’t touch the mushrooms until you are sure of what they are. There are many varieties of mushrooms in this particular area, some of which are ‘do not touch’, some are simply not edible and some are not tasty but, there are some that are delicious. So it is good to have an expert or two at your disposal to sort the good from the bad. If in doubt you can take your picked mushrooms to a pharmacy and they will tell you if they are safe to eat or not.

“Come on Paul catch up”.
 

They did not find any edible mushrooms in the forest but I am glad to say that he came home with a few field mushrooms which we will eat later today. Hopefully on the next visit he will be able to pick Girolle, Ceps or even Faux Mousseron (Fairy Ring) Champignon.
 

However, Paul did find lots of chestnuts which according to one of our foraging experts are excellent served with salmon. I must try that, it sounds delicious.