Foie gras has garnered negative press – largely outside France – but in the Périgord, delicacies made from goose liver are relished by the population and this weekend is in celebration of the region’s culinary traditions. Stock up on local produce in the market, held in the Place de la Liberté and watch as a gaggle of geese are guided through the medieval town. There are cooking demonstrations, tastings of Périgourdine soup made from a goose carcass and an elaborate banquet, featuring an all-goose menu.