Updated: Jan 23
Thinking of the Dordogne in South West France, images float gently through the mind of sun baked medieval towns and villages; rivers awash with bathers and kayaks; hot air balloons effortlessly rising over its beautiful verdant, rolling hills and sweeping valleys. However, from November to February, viewed through the eyes of a passer-by its appearance sits in stark contrast against the imaginings of a summer reverie. The sun is habitually replaced by endless rainy, grey days and it can get VERY cold.
It isn't all croissant and coffee in the village squares with the warm morning air of summer and the pleasant scent of plane trees falling upon you. It's winter. The locals are wrapped up to buy their daily bread and manage a quick 'Bonjour' before hustling on their ways back to cosy kitchens and toasty log fires. It's more of a 'heads down, let's get through this' sort of time. What is it that helps the French through these grimmer days? Food of course. Possibly the most important thing to the entire nation, it is food that brings the French family together to warm bellies, lift