Learn to make the holy trinity of Périgord cuisine—foie gras terrine, duck magret with Sarladaise potatoes, and walnut tart—with a local chef in a farmhouse kitchen near Sarlat.
The Périgord Secrets Cooking Class is a four-hour hands-on session held in a farmhouse kitchen near Sarlat-la-Canéda, the medieval market town at the heart of Périgord Noir in the Dordogne, Nouvelle-Aquitaine. The class focuses on the three pillars of Périgord cuisine — foie gras, duck, and walnut — that define the region's Gascon culinary identity.
The class opens with an introduction to the ingredients: the chef sources duck magret and foie gras from local farms, Sarladaise potatoes grown on nearby alluvial soil, and walnuts from the Noix du Périgord AOP zone. Participants begin by preparing the foie gras terrine: trimming and deveining the lobe, seasoning with salt, pepper, and Armagnac, then pressing into a ceramic mould. This component is prepared first to allow the terrine to rest while the class continues.
The main course covers duck magret — the breast of a fattened duck, scored and seared skin-side down to render the generous fat cap before finishing in the oven to a pink centre. Simultaneously, participants prepare Sarladaise potatoes: thinly sliced and layered with duck fat, garlic, and flat-leaf parsley, cooked slowly in a cast-iron pan until golden. The chef explains why duck fat is considered non-negotiable in this preparation in authentic Périgord tradition.
The session concludes with a walnut tart: a short pastry shell filled with a mixture of egg, cream, local honey, and halved Périgord walnuts, following a traditional farmhouse recipe. All dishes are eaten together at the farmhouse table accompanied by a glass of Bergerac or Pécharmant regional wine.
The €85 price includes all ingredients, printed recipe cards in English and French, the full meal eaten at the end of the session, and a glass of regional wine. Groups are limited to 8 participants. Participants with concerns about foie gras preparation should contact the operator in advance; alternative duck preparations may be available for some sessions.
| Price | €85 |
|---|---|
| Duration | 4h |
Highlights
- Preparing foie gras terrine from scratch using traditional Périgord trimming and seasoning technique
- Searing duck magret and rendering the fat cap to achieve a classic Gascon result
- Cooking Sarladaise potatoes in duck fat with garlic and parsley in a cast-iron pan
- Baking walnut tart with locally sourced Noix du Périgord AOP walnuts and honey
Tips for visiting
- Wear comfortable clothes that can tolerate kitchen staining; an apron is provided but duck fat can splash during the searing stage.
- Participants uncomfortable with foie gras preparation should contact the operator in advance; alternative duck preparations may be substituted for some sessions.
- Photograph the recipe cards and technique stages during the class; the printed card covers finished ingredients but not every sub-step the chef demonstrates.
- The 4-hour class ends with a full meal; arrive with a normal appetite rather than after a large lunch.
- Gluten-free adaptations for the walnut tart pastry can usually be arranged with advance notice to the operator.
Frequently asked questions
Is participation in the foie gras segment mandatory?
The foie gras terrine is part of the standard class programme. Participants with ethical concerns should contact the operator before booking to discuss whether a substitute duck preparation is feasible for that session.
What skill level is required for the class?
No prior cooking experience is required. The class is designed for beginners and casual home cooks. The chef demonstrates each technique before participants replicate it with individual guidance.
Do participants take home the food they prepare?
The foie gras terrine, which requires overnight chilling, may be available to take home the following day by arrangement. The duck magret, Sarladaise potatoes, and walnut tart are eaten at the farmhouse table at the end of the session.
Is the class conducted in English?
The chef conducts the class primarily in French with English explanation provided throughout. Printed recipe cards are available in both English and French.
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Périgord Secrets Cooking Class
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