The most famous mushroom in Périgord after the truffle, the cep isasuperioror capped mushroom. There are about fifteen varieties in the region, but one is particularly sought after, the "blackhead"(tête noire)with a brown cap and white flesh. Mostly harvested in September, the Périgord cep is a delight for lovers of good food.
A real sponge, the Périgord cep should never be washed, but simply brushed to remove soil before being thrown into a hot pan with butter, garlic and parsley. This mushroom, very popular with an omelette or just as an accompaniment to white meat, has many beneficial properties, particularly against cardiovascular disease.
Villefranche-du-Périgord market is one of the top places to find the best ceps in the country. You can also attend the mushroom and vealfestival, held every October in Green Périgord, at Saint-Saud-Lacoussière. These festivities are designed to showcase all the flavours of this highly-prized mushroom.