{"id":5349,"date":"2026-10-15T06:08:39","date_gmt":"2026-10-15T06:08:39","guid":{"rendered":"https:\/\/chateaudemaraval.com\/?p=5349"},"modified":"2026-10-15T06:10:55","modified_gmt":"2026-10-15T06:10:55","slug":"cepes-dordogne-porcini","status":"publish","type":"post","link":"https:\/\/chateaudemaraval.com\/en\/cepes-dordogne-porcini\/","title":{"rendered":"C\u00e8pes in the Dordogne: season, markets and tips for enjoying P\u00e9rigord porcini"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">All it takes is a good late-summer rain followed by a few mild days, and the whole P\u00e9rigord talks of nothing else. In the villages, people whisper the name of a wood, compare the size of their baskets, and market halls fill with brown caps that smell of the forest floor. <strong>C\u00e8pes in the Dordogne<\/strong>, the famous porcini mushrooms, are far more than an ingredient: they are an autumn ritual, a matter of patience, well-kept secrets and good food.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Season, varieties, c\u00e8pe markets, foraging rules, preparation and recipes: here is our guide to enjoying Dordogne c\u00e8pes during a stay in the P\u00e9rigord Noir, from the Ch\u00e2teau de Maraval in C\u00e9nac-et-Saint-Julien.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/chateaudemaraval.com\/wp-content\/uploads\/2026\/10\/cepes-dordogne-panier-foret-automne-perigord-1024x576.jpg\" alt=\"C\u00e8pes in the Dordogne: wicker basket full of fresh porcini on the moss of an autumn oak and chestnut forest in the P\u00e9rigord Noir\" class=\"wp-image-5351\" srcset=\"https:\/\/chateaudemaraval.com\/wp-content\/uploads\/2026\/10\/cepes-dordogne-panier-foret-automne-perigord-1024x576.jpg 1024w, https:\/\/chateaudemaraval.com\/wp-content\/uploads\/2026\/10\/cepes-dordogne-panier-foret-automne-perigord-300x169.jpg 300w, https:\/\/chateaudemaraval.com\/wp-content\/uploads\/2026\/10\/cepes-dordogne-panier-foret-automne-perigord-768x432.jpg 768w, https:\/\/chateaudemaraval.com\/wp-content\/uploads\/2026\/10\/cepes-dordogne-panier-foret-automne-perigord-1536x864.jpg 1536w, https:\/\/chateaudemaraval.com\/wp-content\/uploads\/2026\/10\/cepes-dordogne-panier-foret-automne-perigord-440x248.jpg 440w, https:\/\/chateaudemaraval.com\/wp-content\/uploads\/2026\/10\/cepes-dordogne-panier-foret-automne-perigord-600x338.jpg 600w, https:\/\/chateaudemaraval.com\/wp-content\/uploads\/2026\/10\/cepes-dordogne-panier-foret-automne-perigord.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00e8pes in the Dordogne at a glance<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>When?<\/strong> Mainly in autumn, sometimes from late summer, depending on the weather. They usually appear 10 to 15 days after a warm spell followed by a heavy shower.<\/li>\n\n\n\n<li><strong>Where?<\/strong> Mostly in oak and chestnut woods, which are widespread in the P\u00e9rigord Noir and the south of the department.<\/li>\n\n\n\n<li><strong>Which varieties?<\/strong> The most prized are the penny bun, known locally as the Bordeaux or P\u00e9rigord c\u00e8pe, and the dark-capped bronze bolete (c\u00e8pe \u00e0 t\u00eate noire).<\/li>\n\n\n\n<li><strong>Where to buy them?<\/strong> At the c\u00e8pe markets of Villefranche-du-P\u00e9rigord, Monpazier, Mussidan or Saint-Saud-Lacoussi\u00e8re during the growing period, and at the region&#8217;s traditional markets.<\/li>\n\n\n\n<li><strong>How to eat them?<\/strong> Pan-fried with garlic and parsley, in an omelette, as a velout\u00e9, in a sauce or a gratin.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Why are Dordogne c\u00e8pes so famous?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The Dordogne is one of the most wooded departments in France, and its forests are rich in oak and chestnut, the trees c\u00e8pes most readily grow alongside. The soils, the sunny slopes and the mix of heat and storms at the end of summer create ideal conditions. When the season is good, Dordogne c\u00e8pes come up in abundance and a whole local economy springs to life around them.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The c\u00e8pe is part of the P\u00e9rigord&#8217;s food heritage, just like truffles, walnuts and duck. Its firm flesh, nutty flavour and woodland aroma make it a favourite of chefs and families alike, who often preserve it for winter. Nutritionally, it is rich in protein, vitamins, minerals and fibre.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Penny bun and dark-capped c\u00e8pe<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The <strong>Bordeaux c\u00e8pe<\/strong> (Boletus edulis), happily called the P\u00e9rigord c\u00e8pe here, is the most common: a light to dark brown cap and a pale, bulbous stem with a fine white network near the top. The <strong>dark-capped c\u00e8pe<\/strong> (Boletus aereus) is darker, almost chocolate-coloured, with very firm flesh, and is often the connoisseurs&#8217; favourite. You may also come across the summer c\u00e8pe, rather early in the season.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">When is c\u00e8pe season in the Dordogne?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>C\u00e8pe season<\/strong> cannot be decreed: it depends entirely on the weather. In the Dordogne, the first mushrooms can appear at the end of summer, but it is mainly in autumn, between September and November, that the P\u00e9rigord forests are at their most generous. The old rule is simple: you need warmth, then a proper rainfall, and about 10 to 15 days before the first caps show.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">One year can be exceptional and the next almost empty. There can also be several flushes in the same season, after each rainy spell. To find out whether there are <strong>c\u00e8pes in the Dordogne right now<\/strong>, the most reliable sign is the opening of the c\u00e8pe markets: they only take place when the mushrooms are growing. The C\u00e8pe du P\u00e9rigord association&#8217;s Facebook page and the local press also share the news.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00e8pe markets in the Dordogne<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">For visitors, a <strong>c\u00e8pe market in the Dordogne<\/strong> is the best way to discover this local treasure: you watch foragers arrive with their crates, buyers inspect every mushroom, and the atmosphere is unique. According to the Dordogne tourist board, four c\u00e8pe markets are held during the growing period.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The c\u00e8pe market in Villefranche-du-P\u00e9rigord<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">This is the most famous of them all. It is held beneath the stone-pillared market hall of this bastide town in the south of the P\u00e9rigord, less than an hour&#8217;s drive from the Ch\u00e2teau de Maraval. At the height of the season, several hundred kilos, sometimes more, can change hands in moments. The <strong>Villefranche-du-P\u00e9rigord c\u00e8pe market<\/strong> only runs in season and only when there are mushrooms, so check with the Villefranche tourist information office before you go.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The bastide also hosts the <strong>Chestnut and C\u00e8pe Festival<\/strong> (F\u00eate de la Ch\u00e2taigne et du C\u00e8pe), usually held in mid-October (the 2026 edition is announced for 17 and 18 October, to be confirmed with the tourist office). Stalls of c\u00e8pes, local produce and a giant shared c\u00e8pe omelette make it a very convivial weekend.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Monpazier, Mussidan and Saint-Saud-Lacoussi\u00e8re<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Monpazier<\/strong>: in the heart of one of the P\u00e9rigord&#8217;s finest bastides, a c\u00e8pe market also sets up during the growing period. A good chance to combine shopping with a stroll under the arcades of the square.<\/li>\n\n\n\n<li><strong>Mussidan<\/strong>: in the Isle valley, in the centre of the department, further from Sarlat but very lively.<\/li>\n\n\n\n<li><strong>Saint-Saud-Lacoussi\u00e8re<\/strong>: in the north, within the P\u00e9rigord-Limousin Regional Nature Park, this village also holds the C\u00e8pe and Milk-fed Veal Festival on the first Sunday of October.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Closer to Sarlat, you will often find fresh c\u00e8pes in season on the stalls of traditional markets. Our guide to the <a href=\"https:\/\/chateaudemaraval.com\/en\/sarlat-market\/\">Sarlat market and its seasonal produce<\/a> will help you make the most of it, as will our article on the <a href=\"https:\/\/chateaudemaraval.com\/marche-de-domme\/\">Domme market, every Thursday morning<\/a> (in French), just a few minutes from the ch\u00e2teau.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How to choose fresh c\u00e8pes<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Choose c\u00e8pes that feel firm, with a solid stem and no worm holes.<\/li>\n\n\n\n<li>Prefer young specimens whose pores under the cap are still white or cream rather than greenish and spongy.<\/li>\n\n\n\n<li>Prices vary greatly from day to day depending on supply: they are higher at the start of a flush.<\/li>\n\n\n\n<li>Bring a crate or basket: c\u00e8pes do not keep well in plastic bags.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Foraging for c\u00e8pes in the Dordogne: rules and good practice<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Many visitors dream of bringing back their own basket. It is possible, but you need to know the rules. In France, mushrooms belong to the landowner, and much of the Dordogne&#8217;s forest is privately owned. Picking by others is tolerated, not a right: no-entry signs and fences must be respected, and the owner&#8217;s permission is the best guarantee. In public forests, picking for family use is generally accepted.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A prefectoral or municipal order may also regulate picking (areas, periods, maximum quantities per person). Before you set off, ask at the town hall or the nearest tourist office.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Where to find c\u00e8pes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Every forager jealously guards their spots, but a few clues help: open oak and chestnut woods, sunny woodland edges, mossy banks and places where light filters through the trees. Avoid roadsides, industrial areas and treated pastures, as mushrooms easily absorb pollutants.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">The right kit and the right habits<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>A wicker basket<\/strong>, ideally lined with ferns, so the c\u00e8pes can breathe and do not get crushed.<\/li>\n\n\n\n<li><strong>A knife<\/strong> to cut the stem at ground level: never pull the mushroom up or rake the soil, to protect the mycelium.<\/li>\n\n\n\n<li><strong>A stick<\/strong> to push aside leaves and branches without trampling the area.<\/li>\n\n\n\n<li><strong>Caution<\/strong>: only pick mushrooms you can identify with certainty. If in doubt, have your harvest checked by a pharmacist or a mycological society.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">If you feel unwell after eating mushrooms, call 15 or 112, or contact a poison control centre. For a first experience, the most enjoyable option is often to buy your c\u00e8pes at the market and enjoy the forest simply for a walk.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Preparing and cooking P\u00e9rigord c\u00e8pes<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">How to clean c\u00e8pes<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">C\u00e8pes should not be washed under running water: they soak it up and lose their firmness. Cut off the earthy base of the stem, then wipe the cap and stem with a damp cloth or a small brush. If the pores under the cap are soft or greenish, remove them. Finally, cut each c\u00e8pe in half to check it is not wormy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Classic recipes<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pan-fried c\u00e8pes<\/strong>: sliced, seared in a little duck fat or oil, then finished with chopped garlic and parsley. The great P\u00e9rigord classic.<\/li>\n\n\n\n<li><strong>C\u00e8pe omelette<\/strong>: the c\u00e8pes are pan-fried first, then added to beaten eggs. Simple, generous and served at many village festivals.<\/li>\n\n\n\n<li><strong>C\u00e8pe velout\u00e9<\/strong>: perfect for cool autumn evenings.<\/li>\n\n\n\n<li><strong>In a sauce or gratin<\/strong>: to go with meat, duck breast or potatoes.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Always cook wild mushrooms thoroughly. Fresh c\u00e8pes keep for one or two days in the fridge, wrapped in a cloth. Beyond that, you can freeze them after slicing and quickly pan-frying them, dry them in thin slices or preserve them in jars.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Would you rather taste them without cooking? Many restaurants in the area put c\u00e8pes in the spotlight in season. To choose, see our selection of the <a href=\"https:\/\/chateaudemaraval.com\/les-10-meilleurs-restaurants-a-sarlat-notre-selection-coup-de-coeur-pour-manger-vraiment-bien\/\">best restaurants in Sarlat<\/a> (in French).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">A c\u00e8pe weekend in the P\u00e9rigord Noir<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Autumn is an ideal season to combine food and discovery. Here is a two-day plan, to adapt to the mushroom season and market dates.<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Saturday morning<\/strong>: Sarlat market, for seasonal produce and the atmosphere of the medieval town.<\/li>\n\n\n\n<li><strong>Saturday afternoon<\/strong>: a walk in the woods or in the gardens of the P\u00e9rigord Noir, as the leaves begin to turn.<\/li>\n\n\n\n<li><strong>Sunday<\/strong>: head south to the bastides of Villefranche-du-P\u00e9rigord and Monpazier, with a detour to a c\u00e8pe market if the mushrooms are up.<\/li>\n\n\n\n<li><strong>Every evening<\/strong>: back to the calm of a ch\u00e2teau, a good dinner and a night among the oaks.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Extend your getaway at the Ch\u00e2teau de Maraval<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">To enjoy c\u00e8pe season in the Dordogne at the P\u00e9rigord&#8217;s own pace, nothing beats staying in a <a href=\"https:\/\/chateaudemaraval.com\/en\/\">ch\u00e2teau hotel in the P\u00e9rigord Noir<\/a>. The Ch\u00e2teau de Maraval is located in C\u00e9nac-et-Saint-Julien, about twenty minutes from Sarlat&#8217;s historic centre, in a 12-hectare park of oak woods and French formal gardens. Its eight rooms and suites offer a peaceful base for exploring the department&#8217;s markets, bastides and forests.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Back at the ch\u00e2teau, relax in the wooden sauna or the hot tub, book a massage, then dine without leaving the estate thanks to <a href=\"https:\/\/chateaudemaraval.com\/en\/chef-gastronomy\/\">Chef Fabrice&#8217;s seasonal menu<\/a>, inspired by the flavours of the P\u00e9rigord. For a special occasion, a private chef can also cook for you at the ch\u00e2teau, on request, with a tailor-made menu built around seasonal produce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ready to discover P\u00e9rigord c\u00e8pes and autumn in the Dordogne?<\/strong> Book your stay at the Ch\u00e2teau de Maraval: <a href=\"https:\/\/chateaudemaraval.com\/hotel-sarlat\/\">discover the hotel and book<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To learn more about c\u00e8pes and the department&#8217;s markets, see the <a href=\"https:\/\/www.dordogne-perigord-tourisme.fr\/sinspirer\/une-destination-aux-multiples-facettes\/gastronomie\/cepes\/\" target=\"_blank\" rel=\"noopener\">P\u00e9rigord c\u00e8pes page on the Dordogne-P\u00e9rigord Tourisme website<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently asked questions about c\u00e8pes in the Dordogne<\/h2>\n\n\n\n<h3 id=\"faq-question-1792060000-en-1\" class=\"wp-block-heading\">When is c\u00e8pe season in the Dordogne?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">In the Dordogne, c\u00e8pe season mainly runs from September to November, sometimes with a first flush at the end of summer. Everything depends on the weather: c\u00e8pes usually appear 10 to 15 days after a warm spell followed by good rainfall. Several flushes can follow one another in the same season, and some years are far more generous than others.<\/p>\n\n\n\n<h3 id=\"faq-question-1792060000-en-2\" class=\"wp-block-heading\">Where can I buy fresh c\u00e8pes in the Dordogne?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">During the growing period, the c\u00e8pe markets of Villefranche-du-P\u00e9rigord, Monpazier, Mussidan and Saint-Saud-Lacoussi\u00e8re are the best places to buy fresh c\u00e8pes straight from the foragers. In season you will also find them at traditional markets such as the <a href=\"https:\/\/chateaudemaraval.com\/en\/sarlat-market\/\">Sarlat market<\/a>. C\u00e8pe markets only take place when mushrooms are growing, so check with the tourist office before you go.<\/p>\n\n\n\n<h3 id=\"faq-question-1792060000-en-3\" class=\"wp-block-heading\">Is it legal to pick c\u00e8pes in the Dordogne?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, but there are rules. Mushrooms belong to the landowner: in private woodland, picking is only tolerated and the owner&#8217;s permission is preferable, especially where there is a sign or a fence. In public forests, picking for family use is generally accepted. A prefectoral or municipal order may restrict areas, periods and quantities, so ask at the local town hall before setting off.<\/p>\n\n\n\n<h3 id=\"faq-question-1792060000-en-4\" class=\"wp-block-heading\">How do you clean c\u00e8pes?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Do not wash c\u00e8pes under running water, as they soak it up and lose their firmness. Cut off the earthy base of the stem, then wipe the cap and stem with a damp cloth or a small brush. Remove the pores under the cap if they are soft or greenish, and cut each c\u00e8pe in half to check it is not wormy before cooking it.<\/p>\n\n\n\n<h3 id=\"faq-question-1792060000-en-5\" class=\"wp-block-heading\">How can you recognise a c\u00e8pe?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A c\u00e8pe has a brown, domed cap, a thick and often bulbous stem and no gills: under the cap there are white then yellowish pores that look like a sponge. The Bordeaux c\u00e8pe has a fine white network at the top of the stem. Several other boletes can be confused with it, so if in doubt always have your harvest checked by a pharmacist or a mycologist.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Season, varieties, c\u00e8pe markets, foraging rules, preparation and recipes: our guide to enjoying c\u00e8pes in the Dordogne during an autumn stay in the P\u00e9rigord Noir.<\/p>\n","protected":false},"author":1,"featured_media":5351,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"post_folder":[],"class_list":["post-5349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe"],"acf":[],"_links":{"self":[{"href":"https:\/\/chateaudemaraval.com\/en\/wp-json\/wp\/v2\/posts\/5349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chateaudemaraval.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chateaudemaraval.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chateaudemaraval.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chateaudemaraval.com\/en\/wp-json\/wp\/v2\/comments?post=5349"}],"version-history":[{"count":1,"href":"https:\/\/chateaudemaraval.com\/en\/wp-json\/wp\/v2\/posts\/5349\/revisions"}],"predecessor-version":[{"id":5350,"href":"https:\/\/chateaudemaraval.com\/en\/wp-json\/wp\/v2\/posts\/5349\/revisions\/5350"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chateaudemaraval.com\/en\/wp-json\/wp\/v2\/media\/5351"}],"wp:attachment":[{"href":"https:\/\/chateaudemaraval.com\/en\/wp-json\/wp\/v2\/media?parent=5349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chateaudemaraval.com\/en\/wp-json\/wp\/v2\/categories?post=5349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chateaudemaraval.com\/en\/wp-json\/wp\/v2\/tags?post=5349"},{"taxonomy":"post_folder","embeddable":true,"href":"https:\/\/chateaudemaraval.com\/en\/wp-json\/wp\/v2\/post_folder?post=5349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}