The best specialities of the Périgord
The top 3 according to 14 votes from people: Périgord stuffed cabbage · Duck confit · Tourin. (Updated Mar 9, 2021.)
Foie gras, duck confit, Sarlat potatoes and tourin: the cooking of the Périgord, land of duck and truffle.
Automatically translated (original in Français). See the original
Top 16
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1
Périgord stuffed cabbage
Stuffed cabbage.
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2
Duck confit
Duck legs preserved in their fat.
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3
Tourin
Garlic soup.
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4
Stuffed goose neck
Stuffed goose or duck neck.
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5
Enchaud
Preserved pork roast.
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6
Hare en cabessal
Stuffed rolled hare.
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7
Truffle omelette
With Périgord black truffle.
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8
Périgord salad
Gizzards, smoked magret and walnuts.
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9
Sobronade
Thick bean soup.
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10
Mique
Poached dough dumpling.
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11
Shad with sorrel
Shad with sorrel.
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12
Périgord lamb
Milk-fed lamb.
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13
Foie gras
As terrine or with Monbazillac wine.
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14
Sarlat potatoes
Potatoes sautéed in duck fat.
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15
Duck magret
Fattened duck breast.
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16
Gimboura
Black pudding soup of Bergerac.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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Comments (1)
Le foie gras en premier, logique. Mais les pommes sarladaises méritaient le podium !