Périgord gastronomy

This art of preparing good meals has always been the result of various elements : local products, the history and culture of the country.
Besides the ordinary, Périgord produced cèpes, walnuts, chestnuts, truffles, ducks, geese and pigs in abundance. So Périgord gastronomy took shape in the 19th century, from the peasants’ cuisine, enriched by the cuisine elaborated in the kitchens of fine estates , as well as by the cuisine worked out in the middle class homes. However, this local cuisine, from the corn cakes or peasant porridge to the roasts & dishes in sauce of the good tables depended on the household income. Finally, the simplest food still symbolises this art of good eating : tourins, confits, truffled foie gras or Sarladaise potatoes with cèpes, lettuce dressed in walnut oil.

Illustrations :

-A photograph of a dinner given to the staff before a wedding in Mussidan around 1900 (photo Sarah Vergnas © Museum André Voulgre)
-A photograph of a snack at Mussidan around 1900 (photo Sarah Vergnas © Museum André Voulgre)
-A photograph of a lunch in the countryside in the Isle Valley around 1913 (Voulgre collection © Museum André Voulgre)
-A watercolour of the chabrol by the Bordeaux illustrator Louis-Maurice Malapert dit Malap dedicated to Doctor Voulgre in the 1950s. (© Museum André Voulgre)