48 hours in Sarlat-la-Canéda
Nouvelle-Aquitaine/2026
This small town of less than 10,000 inhabitants is a living treasure, a life-size movie set with no pasteboard! Everything is real, from the light on the ochre Perigordian stone that gives it such a sparkle, to the interwoven traditions and heritage gastronomy.
in Sarlat, if you want to see a historic monument, all you have to do is look up. With its three million annual visitors, the capital of Périgord Noir is the most visited town in the Dordogne, close to major nearby sites: the prehistoric site of Lascaux, of course, twenty minutes to the north, the hanging gardens of Marqueyssac, the Château de Castelnaud and the Château des Milandes, beloved of Joséphine Baker. And then there are all the marvels that meander along the Dordogne, such as Beynac castle, perched on its cliff, the marvellous medieval village of Dommedialeval village of Domme, overlooking the river at a height of 200 meters, or the cingles of Limeuil and Trémolat, these meanders forming a loop with breathtaking views.
In 1964, Sarlat became one of the first areas to be protected under the Malraux law, and has since developed a strong tourist appeal: sixty-six classified or listed monuments within an eleven-hectare perimeter - the highest concentration per square metre in France - and a rather magical combination of history and good living, that famous "esprit de cocagne" we often associate with the South-West... And with good reason: Sarlat is Périgord, and Périgord means foie gras, duck, truffles and confit! Add walnuts, Vergt strawberries and ancestral recipes such as garlic tourin, magret aux cèpes, truffle omelette and walnut croustade. What other region can make you salivate so much at the mere mention of its traditional dishes? Of course, we can't forget the famous Sarlat potatoes that accompany the duck leg confit. Choose nice, regular-sized potatoes with good flavor, such as Amandine or Belle de Fontenay. Cut them into fairly thick slices, and brown them in the duck fat of your confit. Lower the heat, add a little more fat and simmer until cooked through. Add the garlic and, if necessary, a little flat-leaf parsley, which you leave to infuse under the lid of the pan. Delicious!
A stroll through the streets of Sarlat will delight epicureans. The lively market in the medieval quarter - particularly on Place de la Liberté - takes place twice a week, on Wednesdays and Saturdays. A popular gathering, as are the many events held throughout the year, including the Journées du terroir, the Fête de la truffe and Sarlat Fest'Oie.
