 |
| A platter of caviar delicacies are offered at Domaine de Neuvic. |
Sturgeons are incredibly big fish. Earlier this summer, I spent a half-day learning a whole lot about the fish at Domaine de Neuvic. Until now, I had no idea that there is a renowned caviar producer in the Dordogne, just over an hour away.
 |
| Domaine de Neuvic offers a convivial and gourmet experience with caviar as the star. |
The visit, along with a tour of a neighboring mill, was organized by my local club, Les Hirondelles. About two dozen of us braved la canicule (heatwave) for a 90-minute guided tour of the grounds.
 |
| A handful of food draws fish to the surface at Domaine de Neuvic. |
Despite the informative tour being in French, I can understand much of what our guide is saying, and my husband isn't shy about asking for clarification. At one point, our group stops on a bridge and the guide tosses out some feed to draw the pond's residents to the surface. In a nearby pool, large and very old sturgeon swim round and round, seemingly for our entertainment.
 |
| Our guide at Domaine de Neuvic explains that only sturgeon eggs can legitimately be called caviar. |
 |
| Depending on the species, sturgeons can grow between 3 to 20 feet long and can live for more than 50 years. |
After the tour, we're eager to get out of the heat. Once we are seated, our guide explains the egg-harvesting process and the differences between the various kinds of caviar. Then, with our wine glasses at the ready, we taste some of the Domaine's most popular products. I'm surprised that the caviar isn't salty and am intrigued by the caviar butter.
 |
| Our guide explains the egg-harvesting process at Domaine de Neuvic. |
 |
| Caviar is incorporated into the cuisine at Domaine de Neuvic. |
Lunch follows, served in a fashionable dining room with an open kitchen. Afterwards, we are invited to partake of the gift shop where all the Domaine's products, including a signature vodka are offered. Though a little too rich for my wallet, their products are internationally known for their quality, as well as for being organic and sustainable.
 |
| Domaine de Neuvic is a setting for meals, tastings and summer concerts. |
 |
| Domaine de Neuvic's mission emphasizes quality and respect for fish, people, and the environment. |
 |
| Vine-covered Moulin de la Veyssiere houses a mill that produces oil from nuts and fruits. |
With the afternoon temperatures climbing, we head just down the road to Moulin de la Veyssiere. Pressed oils are the specialty of this mill.
 |
| On the day of our visit to Moulin de la Veyssiere, the mill isn't operating due to the heat. |
Because I need some fresh air and place to sit down, I opt to stay outside on a shaded bench and chat with my friends instead of trying to understand the guide who tells about the history of the mill and how various nuts and fruits become oil. I rally myself for the oil tasting part of the tour, which prepares me for a stop in the shop. I now have tasty almond, peanut, and prune-pit oils on my pantry shelf at home.
 |
| Old milling equipment is displayed at Moulin de la Veyssiere. |
If you visit Domaine de Neuvic, which I certainly recommend, be prepared for a longish walk. I think some tours are offered in English, but I recommend calling ahead to make sure. All information can be found at Cavier de Neuvic .
For more information about the mill or to order their delicious oils, visit Moulin de la Veyssiere .
