The Dordogne valley in southwest France epitomizes the Europe of storybooks, with castles perched on cliffs over the Dordogne river and fortified towns still echoing with battles of the hundred years war. In towns such as Rocamodour, one of the key pilgrimage sites in Christendom, medieval buildings spill down the steep cliffsides. Equally fascinating is the prehistoric art that has survived some 17,000 years in the region's extensive caves. And in tranquil farms of the Perigord we find truffles, walnut groves and geese raised for Foie gras - staples of the superb dining along your route.

Cuisine

The fertile valleys of the region produce great quantities of vegetables, nuts and fruit. This area is the second largest producer of walnuts in France. The oil produced from them is widely used for cooking and is the main ingredient of the local salad dressing. Local pigs are fed on sweet chestnuts which grow on the hills. The region is famous for its black truffles, hunted out by specially trained pigs between November and March. These are added to other dishes and sauces and are also delicious in omelettes.

Duck and geese are kept and made into confits, pates and grilled magrets (duck breast fillets). A speciality of the region is pate de fois gras made from goose liver and sometimes flavoured with cognac and truffles.

The near black wine from vinyards around Cahors is a perfect accompaniment to the rich cuisine.