Stage 20 – Bergerac to Périgueux

In the region of Périgueux, famous for its hearty food, Gabriel Gaté meets an old friend who used to cook for a French president. In the kitchen, Gabriel prepares duck fillets served with cèpe mushrooms and a green peppercorn sauce.

Recipe from this episode

Duck fillet with porcini mushrooms and green peppercorn sauce

 

Thank you

• www.dordogne-perigord-tourisme.fr
• Danièle Mazet-Delpeuch, Cookery author
  Carnets de Cuisine du Périgord à l'Elysée
• Espace du 6ième Sens restaurant
  6 pl Saint Silain 24000 Périgueux

• La Ferme Périgourdine cheese shop
  9 Rue Limogeanne 24000 Périgueux