Known as the ‘truffle centre’ of France, this charming village is the proud keeper of a centuries-old tradition: the cultivation of the famous black truffle. The smell of fresh truffles fills the air, especially in the winter months, when the ‘black diamond’ of the Périgord is harvested. You can visit the Maison de la Truffe, a museum entirely dedicated to this delicacy. The museum is easy to reach and offers ample parking. Here you will discover all about the truffle, from its collection to its preparation, and you can visit the shop for truffles and local products.
Tours are offered throughout the year, and in truffle season you can take part in tastings and truffle hunting demonstrations.
Here are a few fun facts about the black truffle of the Dordogne:
- Nicknamed ‘Black Diamond’: The black truffle is also called the ‘black diamond’ because of its rarity and high price. A kilo of these truffles can cost hundreds to thousands of Pounds!
- Growing season: In Dordogne, one of France’s main truffle regions, harvesting takes place from mid-November to March. This is the period when the truffles are most aromatic and ripe.
- Truffle dogs and pigs: Traditionally, pigs were used to track truffles because they can smell the scent of the truffle. Nowadays, dogs are mostly used because they are easier to train and do not try to eat the truffles themselves!
- Age of trees: Black truffles grow symbiotically with the roots of oak or hazelnut trees. A truffle tree often needs to be more than 7 years old before it starts producing truffles.
- Taste and smell: The smell of a black truffle is intense and complex, with earthy, musky, and even chocolate notes. The flavour adds a deep umami tone to dishes, making it a popular delicacy among chefs.
- Truffle markets: There are special truffle markets in the Dordogne, such as those in Sorges and Sarlat, where local farmers sell their truffles. Here, visitors can also take part in workshops on truffle hunting and use in cooking.
- Long history: Black truffles were already appreciated in Roman times and have been an important ingredient in French culinary tradition ever since, especially in the Dordogne region.