Simple recipes from the Périgord

The Little Dordogne Kitchen is a celebration of the food, seasons, and traditions of one of France’s most treasured regions.

The Dordogne, also called Le Périgord, is famed for its earthy luxuries and deeply rooted culinary heritage. Here, food is not complicated, but is full of character: simple meals drawn from the land, prepared with care, and savoured slowly around the table.

In these pages, you won’t find endless lists of ingredients or elaborate techniques. Instead, you’ll discover dishes that are relaxed, comforting, and true to place—recipes that follow the rhythm of the seasons and the abundance of what grows nearby, beginning in winter and moving through spring, summer, and autumn.

Every recipe in this book has been cooked in my own little Dordogne kitchen, where pots clatter and meals are shared with friends. It is a space where tradition meets ease, and where cooking becomes a way of living as much as eating.

Each season offers a starter, main course, and dessert, each one anchored by a locally grown ingredient and accompanied by a glimpse into its story. Occasionally, I couldn’t resist adding an extra recipe—some things are simply too good not to share.

So step inside The Little Dordogne Kitchen. May it bring you the taste of this generous land and the joy of a table always open to good company.

The Little Dordogne Kitchen is a celebration of the food, seasons, and traditions of one of France’s most treasured regions.

The Dordogne, also called Le Périgord, is famed for its earthy luxuries and deeply rooted culinary heritage. Here, food is not complicated, but is full of character: simple meals drawn from the land, prepared with care, and savoured slowly around the table.

In these pages, you won’t find endless lists of ingredients or elaborate techniques. Instead, you’ll discover dishes that are relaxed, comforting, and true to place—recipes that follow the rhythm of the seasons and the abundance of what grows nearby, beginning in winter and moving through spring, summer, and autumn.

Every recipe in this book has been cooked in my own little Dordogne kitchen, where pots clatter and meals are shared with friends. It is a space where tradition meets ease, and where cooking becomes a way of living as much as eating.

Each season offers a starter, main course, and dessert, each one anchored by a locally grown ingredient and accompanied by a glimpse into its story. Occasionally, I couldn’t resist adding an extra recipe—some things are simply too good not to share.

So step inside The Little Dordogne Kitchen. May it bring you the taste of this generous land and the joy of a table always open to good company.