Yum, Périgord specialities, with foie gras and truffles... because the pâté from Périgueux is made with those two delicious things! In the past, they made it with red partridges' meat. Nowadays, the pâté must have 3% truffles and 40% foie gras. It's flavoured with alcohol (Armagnac or cognac)...
Since the end of the 14th century, pâtés made by lady Marie Raulet were mentioned in city’s archives. Her shop was located on the place du Gras ("Fatty square", not a joke!), in Périgueux.
Then, family Villereynier de la Gâtine carried on the pâté tradition: one of them was ennobled by king Louis XV, becoming lord of Pouzateau and king royal baker! Pierre Bertin carried on in the 16th century: the pâté just became famous.
After the Villereynier, we had Jean Charbonnier, with his inn called "The 3 Kings". In the 18th century, just before the French Revolution, Antoine-François Courtois made pâtés for the Court in Versailles and for the king himself.
He also cooked for Frederic of Prussia and the royal court of England! Then, we had bakers like Pressacq, Michellet, Foucaud... Until the middle of the 18th century, the pâté from Périgueux was made with red partridges meat, truffles and chicken livers.
But Close, marquis de Contades' chief, governor of Strasbourg, created the pâté from Strasbourg... and Close made it with foie gras! Then, bakers from Périgueux added foie gras, in their recipe...