Sarlat-la-Canéda Favorites

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Favorite thing: The best way to make sure you see everything, is to do what I did, pick up a map from the Tourist Office. The map shows the Medieval part of town, and all the sights of interest. On the other side, is another map showing the area outside of the medieval area.
This is a town that you must explore the alley ways, and by picking up the map, you will see them all!

The tourist office is located at 3 Rue Tourny
The map is called "Plan De La Ville"

Fondest memory: Walking through the narrow, cobblestone streets.

Favorite thing: A car park is quite often hard to find in French Villages and Cities. At Sarlat, we parked in the Place m. Albe car-park. You buy a ticket from the machine, and place it in your Car window.
This park was in a good position. Just a few steps away was the Lanterne Des Morts and the Cathedral, and then it was a walk straight down to the Tourist Information Centre. Toilet's are located by the information centre.

Favorite thing: Chicken is the cheapest most universal poultry source of meat in the world. In a few places other fowl are grown as a meat source. Duck is a delicacy in China and parts of France while some Italians perversely eat thrushes. Turkey is a festive source of meat in the USA as is goose in Britain and other places on the Continent. Turkey is growing in general menu popularity and as a “healthy” substitute in sausage and hamburger; smoked turkey drumsticks are appearing in fast food venues. But in Sarlat, 52 weeks a year, roast goose and duck are kings. Duck and goose in a various preparations are everywhere. It may be smart to consider feasting on these fowl as a protein sources at every meal in Sarlat.

Fondest memory: The memory of slow roasted duck and goose was so strong when we returned to New Orleans that we rushed out to a favorite Poor-Boy shop when we learned that they were offering a slow roasted duck poorboy. We now eat duck in this manner (See picture of one opened) at least twice a month for lunch and remember Sarlat each time. There we had goose for the first time and it was just as good. Incidentally these are quite different from magret de canard or the duck breasts that our hunter son sends us every December. These require tricking out with cherry or orange sauces instead of plain brown gravy. (We have described the Poor Boy venue in our New Orleans Restaurant Tips as “Crabby Jack’s”).

Favorite thing: Lovers of liver pate exist in all parts of the world. The most ubiquitous pates are based upon chicken liver or livers of large farm animals (beef or pig).such as liverwurst. A more exotic source is pate de fois gras produced by force-feeding maize to ducks or geese to induce enlarged fatty livers. This technic is used widely in the Perigord but the center for the commercial product is Toulouse. (Strasbourg is another site). So great is the demand in France, that there is widespread importation of the essential ingredient. All pates use much fat and flavors, but it is the natural animal essences in the liver fat that make foie gras so delectable. There are canned varieties that can be bought and taken home. Only the more expensive ones taste like those served in the better restaurants in Sarlat.

Fondest memory: Our foie gras experience reminds me of my understanding of the material. Lovers of liver pate exist in all parts of the world. The most ubiquitous pates are based upon chicken liver or livers of large farm animals (beef or pig).such as liverwurst. A more exotic source is pate de fois gras produced by force-feeding maize to ducks or geese to induce enlarged fatty livers. This technic is used widely in the Perigord but the center for the commercial product is Toulouse. (Strasbourg is another site). So great is the demand in France, that there is widespread importation of the essential ingredient. All pates use much fat and flavors, but it is the natural animal essences in the liver fat that make foie gras so delectable. There are canned varieties that can be bought and taken home. Only the more expensive ones taste like those served in the better restaurants in Sarlat.

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Favorite thing: Very helpful web sources for local info w/ links to many other related info sources. Check www.best-of-perigord.tm.fr and www.perigord.tm.fr for general info w/ many links and www.gites-en-france.fr/eng/ for "guesthouse" type accomodations.

Fondest memory: Too many to pick from.

Favorite thing: Sarlat's vieille ville is incredibly well-preserved and restored. We spent a two days here, exploring the narrow lanes, relaxing in the squares, and soaking up the charm and atmosphere, before deciding to move on to our next stop in Perigord.

Fondest memory: All the architectural detail that exists in the town ~ you need to keep your eyes moving constantly (up to rooves, ceilings, higher windows) to take it all in.

As well, sitting in Place de la Liberte with an espresso, then a glass of wine. . .then a second. . .and soaking up the sun and sweetness of the old town.

Favorite thing: I highly recommend Sarlat, but with the warning that it would be a very different place in high tourist season. We were there in the shoulder month (late September) and it felt charming and picturesque. When packed to the gills with people, I don't think my fondness would last.

Fondest memory: Fall is the perfect season for a visit ~ the temperature is perfect, the kids have returned to school. . .and the old town is exactly as it should be ~ quiet and quaint.

Favorite thing: We planned our trip to Sarlat to coincide with the Wednesday morning market (the Saturday one is said to be even bigger and better). We had some trouble finding a hotel when we arrived on Tuesday afternoon, but once we were settled it, it all seemed worthwhile.

Fondest memory: Aside from the stalls of yummy vegetables and goods, the market also brings out some local craftspeople and a couple of bands/singers. It was a nice touch to be able to enjoy the music while browsing.

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Favorite thing: See a neace place to stay, near Sarlat (7 km) : a Chaming guest house with 5 rooms. Bed and breakfast : LA ROCHE d'ESTEIL : www.larochedesteil.com