Dordogne Castles and Caves Tour

The dordogne

530-307-6499
Rocamadour (700 x 500)
Castelnaud (700 x 500 px)
Chateau de Sercy, Burgundy, France
Lascaux
Padirac Cave

Dordogne castles and caves tour

Known for its dramatic cliffside fortresses, prehistoric cave art, and charming hillside villages, the Dordogne is steeped in history and natural beauty. This immersive tour combines private guided visits to ancient castles and caves with exceptional regional cuisine, scenic river valleys, and stays in authentic château accommodations. From the prehistoric Lascaux cave to the underground boat tours through Padirac, and the towering ramparts of Beynac and Castelnaud, discover the sights and history of southwest France.

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Detailed Itinerary

  • Trip includes private transportation to and from the airport, hotels, and all tours and activities
  • 7 nights accommodation in castles, vineyard chateaux, and boutique hotels.
  • Marvel at the prehistoric masterpieces of Lascaux II and Lascaux IV, guided by an expert in Paleolithic art
  • Descend into the stunning Gouffre de Padirac, an underground cavern explored by boat
  • Explore storybook castles: Château de Beynac, Château des Milandes, and Castelnaud-la-Chapelle
  • Visit Rocamadour, the sacred cliffside village built into a dramatic rock face
  • Stroll through La Roque-Gageac, St Cirq Lapopie, and Sarlat-la-Canéda, named among Les Plus Beaux Villages de France
  • Cruise the Dordogne River in a traditional gabarre boat beneath limestone cliffs and medieval strongholds
  • Tour ancient troglodyte dwellings at La Madeleine, revealing life carved into the stone
  • All regular meals included. Dine on regional specialties: duck confit, truffles, walnut tarts, and wines from Bordeaux, Bergerac, and Cahors
People don’t take trips, trips take people
John Steinbeck
John Steinbeck

Cauliflower Leek Gratin

Cauliflower Leek Gratin

My family has come to love this recipe. We serve it as a side dish, but it is typically the favorite part of the meal!

 

Ingredients

1 Head of Cauliflower (cut into small florets)

2 Leeks sliced thin

1 Shallot (chopped)

1 slice of onion (diced)

2 Tbs butter

1 Tbs Olive oil

3 Tbs flour

3/4 cup of dry white wine (Sauvignon blanc or similar white)

1/2 cup of milk

1/2 cup of heavy cream or yogurt

1/2 tsp of salt (mix of coarse and fine)

Herb: sprinkle of Sage, Rosemary, Onion powder

Cracked black pepper

1 cup of grated cheeses (mixture of yellow and white – cheddar, Emmental, gruyere, Monterey Jack or another mild white cheese)

2 Tbs Parmesan, Pecorino, or Romano cheese

1/3 cup bread crumbs

Grated cheddar for the top

Steam cauliflower for 7 minutes and pour into a square baking pan.

Heat butter and olive oil in a large skillet over medium heat. When the butter is melted, add onion, shallots, and leeks. Cook at a low temperature until translucent – approximately 6 minutes. Add flour and mix in with the vegetables. Add white white and reduce. Add in milk and cream. Add in spices and simmer for an additional 5 minutes. Add in cheese mixture and stir until melted. Once melted, pour sauce mixture over the cauliflower. 

Sprinkle bread crumbs and cheddar cheese over the top of the dish. Cook at 350 for 25 minutes. Broil for 5 minutes to crisp the top before serving.