50 YEARS OF TRAVEL EXPERIENCE
50 YEARS OF TRAVEL EXPERIENCE
SEVEN SEAS TRAVEL • 21719 HARPER AVENUE • ST. CLAIR SHORES, MI 48080 • 586-775-7300
Château de Monbazillac is a castle on the northern edge of the village. The woods there are gorgeous and have plenty of space for a picnic, and the castle is then reached down a long straight path with vineyards and plants along both sides. The castle dates from the 16th century, and is in the renaissance style. The round towers to each side will remind you that this castle was also built with a military role, but the numerous windows with attractive stone surrounds as well as a roof that is very typical of houses in the region are decorative rather than military in design. You can visit the inside of the chateau, which is also in the Renaissance style with large fireplaces and wooden floors. The visit includes rooms on three floors with a wide range of grand rooms with marvelous decor to see.
Maison des vins de Bergerac
Musee d'interet national du Tabac
Eglise Notre Dame de Bergerac
Park Pombonne is located in the northeast of the Town of Bergerac and offers a variety of natural environments with a wooded area, large flowering meadows, ponds, a water fishing and swimming, and a brook "The Caudeau."
Alone or with family, walkers, joggers and cyclists, just take different paths to discover the flora and fauna and enjoy the seasons of the shadows and light and color variations offered by the park. A second pond in progress and various other facilities will strengthen its role as a space for walking, relaxing and exploring nature.
This 19th century church was constructed when the expanding city required somewhere larger to house the congregation. Paul Abadie is responsible for its Neo-Gothic design and its 80 meter high steeple. Inside there are beautiful paintings of the worship of the Magi and the worship of the Shepherds. From 1856 to 1865, the Notre-Dame church was built in Bergerac, thanks to the tenacious will of Justin Macerouze, parish priest of Saint-Jacques church. It is a neo-Gothic style and very popular, with a three-story bell tower 80 meters high. At a time when Catholicism was experiencing a revival of vitality, the priest Macerouze wanted to build a new parish, a new church that he sees as a "little cathedral". This contributed to the remodeling of the urban landscape of the second half of the nineteenth century, which makes the district an important place of commercial and social life, animated by the bi-weekly market.
Opposite the Port of Bergerac, the Maison des Vins welcomes you to the Récollets Cloister, a beautiful collection of monastic architecture dating from the 12th century. The rooms where the monks jealously watched over their barrels are today the setting for the exhibition. See the wine cellar, an impressive vaulted room where the barrels were stored before being loaded onto the barges that traveled the Dordogne. Then discover the magnificent cloister before trying to guess the colorful flavours of this rich nectar with 13 registered designations of origin. A film tells you the story of this vineyard and the transformations of the grapes through the seasons. Your visit ends with an introduction to tasting the Wines of Bergerac in the wine bar. You can then go and meet the wine producers on the "Route des Vins". Open all year, except January.
Bergerac's Museum of Tobacco is a really interesting site to visit. Tobacco is grown locally. This is a must if the weather is bad as you can spend quite a long time there, over the three floors. The Tobacco Museum is located in the Maison Peyrarede, which was constructed in 1604. The exterior of the building is quite attractive, but what is inside is even more interesting. Spread over three floors, the museum traces the art, culture and history of tobacco. The most interesting sections were the displays of snuff boxes and cigar holders., but the collection in its entirety will hold your attention right up to lunchtime, after which you can returned after the break to finish your tour.
Foods You Must Try in Bergerac
Gigot d’Agneau is traditionally served with Flageolets (pale green beans) and pommes de terre dauphines. This is an excellent lamb dish which is raised on the the salt water fields in the region. It is also sometimes served with some of the abundant vegetables grown in the region - and, because you are in France, some kind of delightful sauce.
Walk past any bakery in the wee hours of the morning and you’ll be instantly spellbound by the warm buttery smell of fresh croissants escaping from the air vents at pavement level. This is your cue to step in and get your golden prize, which you can tuck into and savor on your morning walk as the city awakens. Be sure to ask your boulanger if they make their own.
A specialty of southwest France, magret is the breast of a duck or goose that has been fattened for foie gras and is France's favorite dish. Coated with a thick layer of fat, it has the meatiness of steak, but a deeper character reminiscent of game. Traditionally, magret de canard is usually cooked like a steak - seared, finished with a few minutes in the oven, and served medium-rare.
Foie Gras Poêlé (or fried-duck) is warm foie gras covered with ground salt and pepper surrounding little cubes of chutney with dried raisins, finished up with a line of olive oil. Two little pieces of Pain D'Epices add an additional flavor to the mix. That preparation is simple yet very tasty.
Suprême de Poulet is a semi-boneless poultry breast half, so named because the supreme of the chicken is the best chicken portion. If the skin is removed from the supreme, it may be referred to as a cotelette. Supremes may be sauteed, poached or grilled. You can also try the Suprême de Poulet as a boneless breast of chicken taragon with wine sauce, chicken Véronique (green grapes and cream), and chicken Bonne Femme (shallots with wine sauce).
Crème Brulée is a custard-like dessert served in a round and shallow earthenware ramekin, and sprinkled with a layer of sugar that’s blowtorched into a caramel crust just before serving. Literally: burnt cream. Crème Brulée is also known as burnt cream, crema catalana, or Trinity cream and is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature.
A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a two-inch-tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes.
If you want to sample the most authentic dish get yourself some boeuf bourguignon. The beef-filled and wine-soaked stew was selected as the best representative of French cuisine in a survey of more than 1000 people by the Toluna Institute, garnering 23% of the vote, reports the International Business Times. That puts it ahead of blanquette de veau – veal in a creamy sauce – and steak frites at 11% and 10% respectively.
Pain aux Noix is a dark brown, soft, almost crumbly bread. The crust is crunchy, and - well - crusty. The best part of it is that the nuts of various kinds, chopped coarsely, are mixed into the dough and then baked together. Traditionally, this bread is made with hazelnuts, but truthfully, can be made with any kind, almonds, walnuts or even a mixture. Please try this bread.. You won't be disappointed.
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Le Vieux Port - the old port area of Bergerac - is actually quite lovely. There are spots both on the quai and on the banks of the river to sit and gaze over the Dordogne. The port was the site of an 11th-century castle that protected the city ~ it was overtaken in 1615 and brought to ruins shortly thereafter. This is also the spot where 'gabare,' or traditional boat rides, leave from during the main tourist season.
Monbazillac wines are extremely well-known and well-respected sweet white wines. The Monbazillac wines are made from Muscadelle, Sauvignon and Muscadelle grapes. AOC Monbazillac is made from grapes picked by hand to make sure only grapes affected by 'noble rot' are harvested. 'Noble rot' was discovered by Benedictine monks who set up a priory in Bergerac in 1080 and began producing wine. 'Noble rot' is Boyrtis cinerea and is the basis of making all the great sweet white wines.
Muscadelle is the complementary variety in dry and sweet whites. It is characteristically very fragile, producing very aromatic wines that have moderate acidity, and are round and powerful. Contrary to what the name might suggest it is not related to any Muscat variety. Its secret is its discreet but appealing floral notes. It is known as Muscadelle, but is also called Issal of Tarayre, Marmésie, Bouillenc, Musquette, Raisinote, Cadillac, or Muscat Fou in the Dordogne.
Pecharmant wines tend to be the best red wines in the Bergerac area. The soil in this area has an iron-clay layer, called 'Tran' beneath the soil and this gives the Pecharmant wines their individual flavor. Pecharmant wines are blended from Merlot, Malbec, Cabernet Sauvignon and Cabernet Franc grapes. The wines are suitable for laying down and have a strong, elegant aroma.
Famous Waterways in Bergerac
Lac de Pombonne is located on the north-eastern edge of Bergerac and is one of the best kept secrets in the town. It is well known and much visited by locals, and almost completely undiscovered by visitors and tourists. This is quite surprising since it is free to enter and use, and it is one of only a few lakes and rivers in the region which has a beach where it is easy for children to splash around and cool down on a summer's day.
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Wines You Must Try In Bergerac