Sarlat’s population is approximately 10,000 but in summer jumps to around 100,000. It’s late May and today, I saw two tour buses, strategically parked for attending the weekly Saturday morning market: the main street through town becomes an avenue of vendors, as well as throughout the historic center and its side streets – a true medieval maze of sights, smells, and flavors!
Regional specialties are walnuts, foie gras, strawberries, confit de canard, and a cheese made from goat’s milk, called “cabecou.”
Couronne de fleurs
Food screens & dream catchers
Place de la Liberte (main square)
Rue de la Republique
Confit de canard
With all the great fruit and vegetable markets in and around Nice, I am inspired to experiment more with French-style cooking — not a task to be taken lightly, as I was in a cooking-the-same-old-things type of rut — yes, reliable and easier, but not very exciting!
Using the wonderful produce and exotic ingredients available here, I have become an improved food shopper and, dare I say, better chef ?! Well, let’s just say, I’m working at it and, at least, enjoying it more!
‘Ingredient’ to remember:
30 second lesson