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Tourin

Gastronomy, holidays & weekends guide in the Dordogne

Tourin - Gastronomy, holidays & weekends guide in the Dordogne
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Originally from Dordogne, tourin is traditionally eaten after a night of drinking, such as a village fête or wedding. Those still standing awaken the less hardy individuals with this dish in the small hours. This soup is also served to newlyweds very early in the morning.

This garlic, onion or tomato soup (depending on the recipe) is generally made of garlic, goose or duck fat, suet or oil, flour, water, salt pepper, egg, vinegar, bread and vermicelli. In the original recipes however, there is never any olive oil. Traditionally, this soup is served with red wine from the South-West, like a nice Bergerac.

Every year in winter, in February or March, a Tourin festival is held in Villeréal in Lot-et-Garonne. You can attend a tourin contest and taste this popular dish.

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