A magnificent cuisine - famous especially for its pâtés - is often rated by native French as the country's best.Some local specialties:
Pommes Sarladaises -- potatoes roasted in duck fat, with garlic and parsley
Confit de canard -- slow-cooked duck leg
Foie gras -- liver from the fattened duck canard or goose oie, prepared in any number of ways, including pâtés
Black truffle of Périgord -- best season for this is when it's fresh, late November through February
Tourain blanchi -- garlic soup with egg whites
