The walnut

A must-try in the Quercy and Périgord regions, duck breast lends itself to every taste. Whether grilled, roasted, in a salad or in a sauce, it’s seductive for its tenderness and unmistakable flavour. Cooked in a pan or on the barbecue, accompanied by vegetables, honey or figs, it’s a perfect reflection of the generosity of the South-West.

Our recipes make it easy to rediscover this classic dish at home. Local produce, homemade tips, tasty combinations… that’s all it takes to delight gourmets and bring the spirit of the terroir to your table.

Discover our specialities Between Lot & Dordogne

Walnuts can be slipped into a salad of cabécous, served with crusty bread or added crunch to a plate of foie gras. They also go wonderfully well with a drizzle of honey, a local wine or a touch of walnut oil to enrich the flavours.

In the kitchen and on the markets, walnuts symbolise simple, authentic cuisine rooted in the land. Raw, roasted or in flakes, walnuts add depth to everyday dishes as well as more refined recipes.

Duck breast

A must-try in the Quercy and Périgord regions, duck breast lends itself to every taste. Whether grilled, roasted, in a salad or in a sauce, it’s seductive for its...