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.

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Recipe from this episode

Duck fillet with porcini mushrooms and green peppercorn sauce

 

Thank you

  • www.dordogne-perigord-tourisme.fr
  • Danièle Mazet-Delpeuch, Cookery authorCarnets de Cuisine du Périgord à l'Elysée
  • Espace du 6ième Sens restaurant6 pl Saint Silain 24000 Périgueux
  • La Ferme Périgourdine cheese shop9 Rue Limogeanne 24000 Périgueux
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Stage 20 – Bergerac to Périgueux | SBS Food