Cepes5.jpeg 1920pxYou’ve all heard of the famous black truffles of the region, but in the big mushroom family, here’s a distant cousin that is equally dishy: the Périgord cep.
This is one of the finest edible wild mushrooms, highly regarded by chefs and mushroom connoisseurs alike. Known also as Penny Bun or King Bolete in English, Porcino in Italian, and Cèpe in French, this delectable fungus is a superstar in Périgord gastronomy and a true local treasure.
Gastronomie Cepe Malikaturin 1017.jpg 1920pxIn the Dordogne Valley, you can’t talk about local produce without mentioning the Périgord cep. It’s practically a local celebrity! But unlike black truffles, which are sniffed out by specially trained dogs, ceps require a sharp eye and, more crucially, knowledge of the secret ‘cep spots’!
Now, don’t get your hopes up—Périgord localsguard these mushroom-rich locations with more determination than Fort Knox. Unless you’re a trusted family member, you’re unlikely to pry those secrets loose. Fortunately, if you’re out of luck on the hunting front, you can always enjoy this prized mushroom in one of the many restaurants around or pick up a few beauties at local markets.
The best places to find ceps are in oak or chestnut forests, especially in late summer and early autumn. They tend to pop up around 10 to 15 days after a good hot spell followed by heavy rain—Mother Nature’s way of encouraging them to peek out from beneath the leaf litter.
The most sought-after varieties in the Dordogne region are the Bordeaux or Périgord cep and the black-headed cep. Rich in proteins, vitamins, minerals, and dietary fiber, these mushrooms are as healthy as they are delicious.
If you are determined to try your luck, then heading to the Corrèze part of the Dordogne Valley is probably your best bet as the rolling landscapes are brimming with mushroom hunting opportunities. The heavily wooded Massif des Monédières and Plateau de Millevaches are perfect for finding the coveted prize. And if you fancy a side of breathtaking scenery with your foraging, the Gorges de la Dordogne will not disappoint.
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Gastronomie Ce Cpe Restaurant Chez Francis Malikaturin 0017.jpg 1920pxNow, if you’re feeling adventurous and want to join the hunt, here’s a quick checklist for successful foraging.
First, you’ll need a basket (not a plastic bag!) lined with ferns to keep your delicate finds from bruising. A stick is also handy to poke through leaves and branches where these sneaky mushrooms might be hiding. And don’t forget a knife to cleanly slice the mushroom at its base—tearing it out damages the mycelium, which could prevent future growth. For real mushroom aficionados, there are even special knives with curved blades and brushes for cleaning your ceps on the go.
If you’re not a mushroom seeker but still want to get your hands on some ceps, never fear—the Dordogne Valley has you covered. From late summer through autumn, you’ll find local cep markets springing up in the region.
Head to Villefranche-du-Périgord or Monpazier for specialised markets but you will also easily find then in traditional markets such as Brive, Périgueux and Sarlat.
Voilà, ceps in your basket without breaking a sweat!
Gastronomie Ce Cpe Restaurant Chez Francis Malikaturin 0043.jpg 1920pxOnce you’ve got your hands on these fabulous fungi, it’s time to get cooking! But remember—ceps don’t like water. Never rinse them under the tap. Instead, wipe them gently with a damp cloth to remove any dirt.
You’ll find them featured on menus across the region in dishes like omelettes, soups, sauces, gratins, or simply sautéed with garlic and parsley in a bit of oil or duck fat. Whether you’re a whiz in the kitchen or just passing through, ceps are a must-try on any Dordogne Valley foodie adventure.
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Gastronomie Ce Cpe Restaurant Chez Francis Malikaturin 0224.jpg 1920pxNot only can you eat and hunt for ceps, but you can also celebrate them! Villefranche-du-Périgord hosts the annual Chestnut and Cep Festival every year at the end of October. It’s a perfect time to embrace the autumn spirit, enjoy mushroom-based delicacies, and even join a foraging tour if you’re lucky.
Before you set off into the forest, there are a few rules to keep in mind. Mushroom picking is usually allowed in public forests for ‘family consumption,’ but it’s important to respect private property and not overpick. Remember, it’s about leaving enough for others (and for future mushroom seasons!).
Oh, and if you’re unsure whether your find is edible, don’t hesitate to check with a pharmacist or a local expert.
