Foies Gras du Périgord

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Vincent Arnould, starred chef, traces the route of the Périgord foie gras

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On the Périgord Foie gras route

Vincent Arnould, starred chef, traces the route of the Périgord foie gras

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Vincent Arnould has freshly joined the Périgord foie gras route. The starred chef of the restaurant Vieux Logis in Trémolat, is among the admirers of Périgord foie gras.

Of Vosges origin, Vincent Arnould, the starred chef of the restaurant Vieux Logis in Trémolat, chose to put his art of gastronomy in the service of the Périgord foie gras. After experiences in various great restaurants all over France, it is in Bergerac that this best craftsman in France discovered the generosity of the Périgord cuisine and the high quality of products offered by its terroir.

For his Périgord passport, Vincent Arnould first started working with his former Périgord chef more than 10 years ago. His first mission was to discover local recipes and taste them. The garlic Tourin, braised hare in the Périgord tradition, i.e. a completely boneless stuffed hare in the Périgord foie gras and truffles, Périgord duck confit, the duck magrets, carcass soup, the truffle ... Today, the starred chef offers his own Périgord specialties based on the Périgord foie gras. "The Périgord cuisine is generous in the sense that it is a shared cuisine, between friends. There is no need to be a great cook to enhance products like Périgord foie gras!" says Vincent Arnould.

Vincent Arnould, starred chef, traces the route of the Périgord foie gras

The star chef works only in direct contact with the producers. "I work with the IGP Périgord foie gras because it is proof of product quality", he says. Périgord foie gras is always on the Vieux Logis menu, the customers are demanding. "The Dordogne has an incredible concentration of fine products!" says, Vincent Arnould.

The specialty of the starred chef: daring original mixes. "Right now I cook, for example, a Périgord foie gras with beetroot and smoked herring", he explains. He also offers marinated IGP Périgord duck breast, Périgord foie gras pieces, natural, with herbs and spices ... Vincent Arnould perfectly embodies the art of a high-flying cuisine around Périgord foie gras ... the menu of Vieux Logis in Trémolat, proves it every day to its customers!