Dordogne Catering
Designed by Andrew Calvert
Dordogne Catering Recipes
French food
Famous for its wines, cheeses, delicious breads, fresh fruits and vegetables and rich sauces, France is a paradise for lovers of decadent cuisine. Proving that sometimes the simplest things in life are the best, it`s hard to beat a breakfast of hot croissants or pain au chocolate served fresh from the bakery, alongside a steaming hot mug of milky coffee. At lunchtime, imagine a bowl of fresh asparagus or a warm globe artichoke served in a rich buttery, herby sauce, alongside a crunchy baguette topped with one of the many gorgeously rich, oozy French cheeses such as Camembert or a ripe Brie. Local meat products such as cured hams are excellent in countryside regions such as the Dordogne and dishes such as coq au vin (chicken in wine sauce) are simple but absolutely delicious country dishes.
When it comes to the idyllic images of rolling French countryside studded with rustic farmhouses, vineyards and fruit and olive groves, the Dordogne region fits the bill perfectly. This beautiful region of France is a real treat for food lovers. This is the ideal place to come and indulge the senses - you can always burn off those calories later with a long countryside walk or bicycle ride.
The cuisine of the Dordogne region is considered to be among the best in France and the area is world renowned for such indulgent delights as truffles and fois gras. The latter is a superior form of goose or duck liver pate. The pate, which commands some extremely high prices when exported abroad, is more affordable here (although still far from cheap!) and it would be a rare gourmand indeed that would leave the Dordogne without sampling a generous serving of fois gras atop a piece of French bread.
Geese and Ducks are a key part of Dordogne cuisine, they are used in many recipes alongside the famous fois gras. Visitors to the region may find the birds served roasted and stuffed with chestnuts, or made into a delicious casserole with herbs and tomatoes, while potatoes roasted or sauteed in goose or duck fat are particularly delicious.
Another culinary delight to be found in the Dordogne is the truffle.
This is not a chocolate but a rare fungi that is found on the roots of oak trees and often sniffed out by specially trained pigs. The truffles local to the Dordogne are black in colour and rich in flavour, although as their shelf life is short, they are best enjoyed fresh. With chic Parisian food stores often charging 300 euros or more for just 100 grams of the truffles, no visitor here will want to miss out on the opportunity to try the delicacies fresh from the source. Here, truffles are used to flavour rich sauces such as perigourdine, a speciality of the region that also features fois gras. Truffles may also be used in salads, or even wrapped in thinly sliced bacon which is then cooked over hot ashes. French food can be rich, indulgent and as demanding on the wallet as it is on the waistline, but it can equally be fresh, simple and light. Whatever your foodie dreams, France is one of the best places in the world to realise them. And budget travelers needn`t despair, as when booking last minute holidays you can find some great deals.
Tremolat
Chapel St-Martin