Laulurie en Périgord

GASTRONOMY

According to whether one was a `peasant` or `gentry`,
the table was furnished differently.
For the Croquants (yokels) : `miques` of corn .
Boiled chicken with more vegetables than chicken.
Chestnut cake accompanied by the farmhouse wine.

For the `Gentle folk` :
Terrine of truffle foie gras . Omelette with wild mushrooms. Portion of pickled duck.
Goat cheese.
Cake duchesse de Sarlat.
All washed down with Monbazillac and Bergerac wine.
Gastronomy of Laulurie
At the friendly `get-together`meals
you will be a yokel

but `gentle folk` in the barn which becomes a
restaurant gastronomique
twice each week.