{"id":878,"date":"2026-01-31T18:06:22","date_gmt":"2026-01-31T17:06:22","guid":{"rendered":"https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/terroir-dordogne-perigord\/"},"modified":"2026-03-19T18:37:19","modified_gmt":"2026-03-19T17:37:19","slug":"terroir-dordogne-perigord","status":"publish","type":"page","link":"https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/en\/terroir-dordogne-perigord\/","title":{"rendered":"Dordogne P\u00e9rigord: Land of Traditions"},"content":{"rendered":"\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-kuipr-b9b8da914e98a2da3b71d4f563999007\">\n.avia-section.av-kuipr-b9b8da914e98a2da3b71d4f563999007{\nmargin-top:0px;\nmargin-bottom:0px;\n}\n<\/style>\n<div id='av_section_1'  class='avia-section av-kuipr-b9b8da914e98a2da3b71d4f563999007 main_color avia-section-small avia-no-border-styling  avia-builder-el-0  el_before_av_section  avia-builder-el-first  avia-bg-style-scroll container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><main  role=\"main\" itemprop=\"mainContentOfPage\"  class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-878'><div class='entry-content-wrapper clearfix'>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-767pz-9c0656560cecc95f8fdf5ed795cd7e89\">\n#top .flex_column.av-767pz-9c0656560cecc95f8fdf5ed795cd7e89{\nmargin-top:0px;\nmargin-bottom:0px;\n}\n.flex_column.av-767pz-9c0656560cecc95f8fdf5ed795cd7e89{\npadding:0 0 0 0;\n}\n.responsive #top #wrap_all .flex_column.av-767pz-9c0656560cecc95f8fdf5ed795cd7e89{\nmargin-top:0px;\nmargin-bottom:0px;\n}\n<\/style>\n<div  class='flex_column av-767pz-9c0656560cecc95f8fdf5ed795cd7e89 av_one_full  avia-builder-el-1  avia-builder-el-no-sibling  first flex_column_div av-zero-column-padding  '     ><p>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-44cznr-5e31cccf83bc256d47cf12f1eea98878\">\n#top .av-special-heading.av-44cznr-5e31cccf83bc256d47cf12f1eea98878{\nmargin:0 0 20px 0;\npadding-bottom:0;\nfont-size:44px;\n}\nbody .av-special-heading.av-44cznr-5e31cccf83bc256d47cf12f1eea98878 .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n#top #wrap_all .av-special-heading.av-44cznr-5e31cccf83bc256d47cf12f1eea98878 .av-special-heading-tag{\nfont-size:44px;\npadding:0 0 0 0;\n}\n.av-special-heading.av-44cznr-5e31cccf83bc256d47cf12f1eea98878 .av-subheading{\nfont-size:18px;\n}\n\n@media only screen and (min-width: 480px) and (max-width: 767px){ \n#top #wrap_all .av-special-heading.av-44cznr-5e31cccf83bc256d47cf12f1eea98878 .av-special-heading-tag{\nfont-size:0.8em;\n}\n}\n\n@media only screen and (max-width: 479px){ \n#top #wrap_all .av-special-heading.av-44cznr-5e31cccf83bc256d47cf12f1eea98878 .av-special-heading-tag{\nfont-size:0.8em;\n}\n}\n<\/style>\n<div  class='av-special-heading av-44cznr-5e31cccf83bc256d47cf12f1eea98878 av-special-heading-h1 blockquote modern-quote  avia-builder-el-2  el_before_av_textblock  avia-builder-el-first  av-inherit-size'><h1 class='av-special-heading-tag '  itemprop=\"headline\"  >Land of Traditions<\/h1><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div><br \/>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-mlja91m5-1be6ff7a71bada1fe5c5eaa07e1d99e4\">\n#top .av_textblock_section.av-mlja91m5-1be6ff7a71bada1fe5c5eaa07e1d99e4 .avia_textblock{\nfont-size:17px;\n}\n<\/style>\n<section  class='av_textblock_section av-mlja91m5-1be6ff7a71bada1fe5c5eaa07e1d99e4 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><h2>Dordogne, P\u00e9rigord.<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-668\" src=\"https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/dordogne-perigord.jpg\" alt=\"Dordogne P\u00e9rigord\" width=\"1400\" height=\"933\" srcset=\"https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/dordogne-perigord.jpg 1400w, https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/dordogne-perigord-300x200.jpg 300w, https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/dordogne-perigord-1030x686.jpg 1030w, https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/dordogne-perigord-768x512.jpg 768w, https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/dordogne-perigord-705x470.jpg 705w\" sizes=\"auto, (max-width: 1400px) 100vw, 1400px\" \/><\/p>\n<p>The Dordogne takes its name from the Dordogne River, which rises at the foot of the Sancy and flows into the Garonne at the Bec d\u2019Amb\u00e8s after a journey of 472 km. It crosses the department from east to west in its southern part.<\/p>\n<p>A department called \u201cof P\u00e9rigueux\u201d or \u201cof P\u00e9rigord\u201d was created by decision of the Constituent Assembly on January 25, 1790. It was only a month later, on February 26, 1790, that the name Dordogne was officially adopted after the final approval of the list of French departments. The Dordogne department was formed from almost the entire former province of P\u00e9rigord (786,048 hectares), part of Agenais (99,250 hectares), both belonging to the former Guyenne, as well as a portion of Limousin (25,858 hectares) and Angoumois (30,250 hectares).<\/p>\n<p>In 1972, when 22 French regions were created, Dordogne was attached to Aquitaine.<br \/>\nSince the territorial reform adopted in 2015, it has been part of the Nouvelle-Aquitaine region.<\/p>\n<p>There are four main tourist areas, commonly known as the <strong>four P\u00e9rigords<\/strong>: P\u00e9rigord Vert, P\u00e9rigord Blanc, P\u00e9rigord Pourpre, and P\u00e9rigord Noir.<\/p>\n<p><strong>P\u00e9rigord Vert<\/strong> takes its name from its lush, rolling green landscapes, ideal for nature tourism.<\/p>\n<p><strong>P\u00e9rigord Blanc<\/strong> is named after its white limestone plateaus.<\/p>\n<p><strong>P\u00e9rigord Pourpre<\/strong> owes its name to the vineyards that cover the area.<\/p>\n<p><strong>P\u00e9rigord Noir<\/strong>, contrary to popular belief, does not take its name from the famous truffle, but from the dense oak forests that cover the region.<\/p>\n<p>Dordogne owes much of the quality of its landscapes and colors to its dense hydrographic network. It is crossed from north to south by the Bandiat, Dronne, Isle, Auv\u00e9z\u00e8re, Dordogne, V\u00e9z\u00e8re, and Dropt rivers. Only the Dordogne and the Isle (at least up to P\u00e9rigueux) are navigable.<\/p>\n<p>Dordogne enjoys an oceanic climate, generally mild, thanks to the influence of the Gulf Stream, whose warm waters heat the Atlantic coast of Europe. However, frequent continental influences can lower winter temperatures.<\/p>\n<h2>Foie Gras<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-669\" src=\"https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/foie-gras-perigord.jpg\" alt=\"Foie Gras du P\u00e9rigord\" width=\"1400\" height=\"933\" srcset=\"https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/foie-gras-perigord.jpg 1400w, https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/foie-gras-perigord-300x200.jpg 300w, https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/foie-gras-perigord-1030x686.jpg 1030w, https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/foie-gras-perigord-768x512.jpg 768w, https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/foie-gras-perigord-705x470.jpg 705w\" sizes=\"auto, (max-width: 1400px) 100vw, 1400px\" \/><\/p>\n<p>Depicted in tomb frescoes dating back 4,500 years in Saqqarah,<strong> the practice of force-feeding geese is known to date back at least to ancient Egypt<\/strong>. Egyptians fed several species of waterfowl, including geese, with pellets made of roasted and moistened grains.<\/p>\n<p>This practice continued during the Roman Empire. Pliny the Elder mentions the force-feeding of geese with dried figs. In the 4th century, Apicius provided the first recipe. The resulting liver was called Jecur ficatum, literally \u201cfig liver.\u201d Over time, only the word ficatum (fig) remained, evolving into figido in the 8th century, then fedie, feie in the 12th century, and finally \u201cfoie\u201d (liver). This root is found in Romance languages such as French, Italian, Portuguese, Spanish, and Romanian.<\/p>\n<p><strong>The tradition of foie gras<\/strong> continued after the fall of the Roman Empire in Central Europe, particularly within Jewish communities. Goose fat was widely used for cooking, as butter with meat and lard were forbidden. Olive and sesame oils were also difficult to obtain in Central and Western Europe. Jewish communities spread goose farming from Alsace to the Ural Mountains and mastered force-feeding techniques, especially in regions where maize, introduced in the 17th century, was grown-namely Alsace and Hungary.<\/p>\n<p>Thus, although two French regions \u2013 Alsace and the Southwest \u2013 traditionally claim its origin, <strong>foie gras actually has very ancient roots<\/strong>.<\/p>\n<h2>Truffle<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-670\" src=\"https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/truffes-du-perigord.jpg\" alt=\"\" width=\"1000\" height=\"679\" srcset=\"https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/truffes-du-perigord.jpg 1000w, https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/truffes-du-perigord-300x204.jpg 300w, https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/truffes-du-perigord-768x521.jpg 768w, https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/truffes-du-perigord-705x479.jpg 705w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<p>The truffle is the common name given to the edible fruiting body of an ectomycorrhizal ascomycete fungus, which develops underground. A single fungus can produce several truffles.<br \/>\nWhile some truffles have been highly prized by gourmets since antiquity, not all species are equally valued. The term \u201ctruffle\u201d is also used for species with little flavor and therefore little value.<\/p>\n<p><strong>The black truffle, or P\u00e9rigord truffle<\/strong> (Tuber melanosporum), grows only in calcareous soils at a depth of 1 to 15 cm, at the foot of \u201ctruffle trees\u201d (oaks, hazelnut trees, lime trees, hornbeams, etc.). It develops in spring, grows from mid-August, and reaches maturity several months later. It is then harvested\u2014known as \u201ccav\u00e9e\u201d\u2014usually with the help of a trained dog, a pig, or flies.<\/p>\n<p>There are more than one hundred species of the genus Tuber, belonging to the Tuberaceae family. All these fungi and their fruiting bodies may be called truffles. By extension, due to similarities, other edible fungi are sometimes referred to as truffles, even though they differ significantly in taste and classification. The ripening period varies depending on the species.<\/p>\n<p>Truffles have been appreciated since antiquity. In Egypt, around 2600 BC, Pharaoh Khufu is said to have enjoyed truffles when receiving honored guests. In the Bible, the \u201clove apples\u201d contested by Leah and Rachel around 1700 BC may refer to truffles.<\/p>\n<p>Truffles have a 2,000-year history in Italy. In France, they first appeared on the table of King Fran\u00e7ois I.<\/p>\n<p><strong>There are six main gastronomic truffle species:<\/strong><br \/>\n&#8211; <strong>Tuber melanosporum<\/strong>, the black P\u00e9rigord truffle (or Provence truffle), the \u201cqueen of truffles,\u201d prized for its aroma and flavor; it requires calcareous soil and warmth.<br \/>\n&#8211; <strong>Tuber brumale<\/strong>, the winter truffle, with a musky, radish-like aroma with hints of garlic.<br \/>\n&#8211; <strong>Tuber aestivum<\/strong>, the summer truffle, with a light woodland aroma and mild mushroom flavor.<br \/>\n&#8211; <strong>Tuber uncinatum<\/strong> (Burgundy truffle), similar to Tuber aestivum but with a stronger aroma and taste.<br \/>\n&#8211; <strong>Tuber mesentericum<\/strong> (Lorraine truffle), with notes of licorice and almond (when mature) and a slightly bitter taste.<br \/>\n&#8211; <strong>Tuber magnatum<\/strong>, the white truffle of Alba (Italy) and Istria (Croatia), by far the rarest and most expensive, with a very strong garlic-like aroma.<\/p>\n<\/div><\/section><\/p><\/div><\/div><\/div><\/main><!-- close content main element --><\/div><\/div>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-1e52g7-0fa1941a3d5c7259fd2c1a83ff4ae838\">\n.avia-section.av-1e52g7-0fa1941a3d5c7259fd2c1a83ff4ae838 .av-parallax .av-parallax-inner{\nbackground-repeat:no-repeat;\nbackground-image:url(https:\/\/www.auberge-du-brusquand-dordogne-perigord.com\/wp-content\/uploads\/2026\/02\/parallax-beynac.jpg);\nbackground-position:50% 0%;\nbackground-attachment:scroll;\n}\n<\/style>\n<div id='av_section_2'  class='avia-section av-1e52g7-0fa1941a3d5c7259fd2c1a83ff4ae838 alternate_color avia-section-huge avia-no-border-styling  avia-builder-el-4  el_after_av_section  el_before_av_layout_row  avia-full-stretch av-parallax-section avia-bg-style-parallax av-minimum-height av-minimum-height-custom av-height-custom  container_wrap sidebar_right'  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