Duck takes the spotlight at the first Chefs' Week

About this event

From 19 to 24 October, participating restaurants across the Dordogne launch the first Chefs' Week (La Semaine des Chefs). For six days, chefs offer menus built around duck, served as foie gras, confit or magret, with local produce such as walnuts, porcini mushrooms and chestnuts. Two set menus are available, at €38 and €48, with wine pairings. The event showcases the skills of local restaurateurs and producers. Bookings are made directly with the participating restaurants.