Foie gras
    Gastronomie
           du Terroir
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  Duck Foie Gras
  Goose Foie Gras
  Confits
  Starters Foie Gras
  Starters of our land
  Cooked dishes
  Desserts
  Accompaniment
  Chutney and Sauce
  Aperitifs and Digestive
  Wine & Acohols





Cooked Dishes

Our Cassoulets with conserved duckand goose, Coq au vin, and other sweetbread are prepared with the noblest ingredients and simmered with love by our chef.  Simple to prepare and always delicious, these dishes will make you discover the cooking of our grandmothers.

Cassoulet with Conserved Goose
Cassoulet with Conserved Goose
A great classic of the SouthWest gastronomy made of haricot beans cook...lire la suite



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Gourmet Cassoulet
Gourmet Cassoulet
A cooked dish prepared according to the traditional recipe made of  co...lire la suite



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Axoa of Duck in the Hot pepper of Espelette
Axoa of Duck in the Hot pepper of Espelette
Axoa is a Basque recipe of a ragout in sauce of highly seasoned veal. ...lire la suite



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Coq au Vin from Cahors
Coq au Vin from Cahors
The fruity wine of Cahors gives all the flavours of our region to this...lire la suite



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Veal Sweetbread with Morels
Veal Sweetbread with Morels
The Veal Sweetbread with Morels is the most prestigious of our cooked ...lire la suite



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"Tripoux du Rouergue"
"Tripoux du Rouergue"
...lire la suite



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Goose Stew in Cahors Wine
Goose Stew in Cahors Wine
The Goose stew in Cahors wine is prepared according to the traditional...lire la suite



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Duck with Honey and Spices
Duck with Honey and Spices
The recipe of the Duck with Honey and Spices is composed of nice duck ...lire la suite



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Creamy Risotto with ceps and foie gras 300g
Creamy Risotto with ceps and foie gras 300g
Our creamy Risotto with ceps and foie gras will make you discover a no...lire la suite



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Conserved Duck pot with garlic cream and broad beans
Conserved Duck pot with garlic cream and broad beans
Novating and rustic recipe, the Conserved Duck Pot with garlic cream a...lire la suite



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Haricot Beans cooked with goose fat
Haricot Beans cooked with goose fat
Who doesn't know this famous recipe that you serve with the Sunday leg...lire la suite



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Cellier du Périgord - Place de la Liberté - Hôtel de Maleville - BP 39 - 24201 SARLAT CEDEX (France)
Phone : +33 5 53 59 17 94 – cellierduperigord@wanadoo.fr - Fax : +335 53 28 56 33
Colis Gastronomique - Colis Noel
L'abus d'alcool est dangeureux pour la santé - A consommer avec modération
Pour votre santé, mangez au moins cinq fruits et légumes par jour ! www.mangerbouger.fr