Renowned for its unique flavor and intense aroma, the black truffle growing in the Dordogne department has been featured every 3rd weekend in January for the past 9 years. Organized by the town of Sarlat and the Regional Truffle Growers' Association, the festival brings together local producers and culinary enthusiasts for a wide range of events, including culinary courses, tastings of dishes based on the precious mushroom, search sessions with truffle dogs and a culinary juggling show.
During these 2 days, a large truffle market is also open to gourmets to buy the famous "black diamond" which, contrary to popular belief, did not give its name to the region: in fact, it is the many dark holm oak forests in the area that have associated the color with Périgord.
Now a not-to-be-missed event, the Truffle Festival also features another jewel of Périgord gastronomy, foie gras.
Want to discover all the secrets of this luxurious culinary ingredient? Join us in Sarlat on January 20 and 21 for a range of activities designed for everyone, from passionate amateurs to curious neophytes and apprentice chefs.
Apprentice chefs will have the opportunity to meet Sarlat chefs and learn from them how to concoct truffle and foie gras recipes. And, at the end of each session (€20/person), there's time to taste the dishes concocted on site.
Prefer to watch before you leap? In the Old Bishop's Hall, set up for the occasion, you'll be able to attend demonstrations by Michelin-starred chefs. They'll share their culinary secrets with you and give you recipe booklets (allow €18/person).
You're sure to have worked up an appetite with the other events organized to help you discover (conferences, cavage demonstrations), smell or touch (workshops, market) the most gourmet of mushrooms. So, from 11:30 am, head to one of the restaurants and cafés on Place de la Liberté to sample "Croustous", the Perigord tapas with foie gras... and truffles, of course!
And to complete the experience, don't hesitate to order a piperade Périgourdine (a variation on the Basque piperade) with Sarlat potatoes, and accompany the Cabécou, a small goat's cheese also typical of the region, with a glass of Bergerac wines.
Bon appétit!
Valérie from Comme des Français
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