A valley listed with UNESCO

Le Paradis campsite is located in the Vézère Valley in the heart of the Périgord Noir (Dordogne). This valley is listed World Heritage with UNESCO.

A cultural heritage like none other

The Vézère Valley offers a wealth of prehistoric vestiges and listed sites. This campsite is located between Les Eyzies – World Capital of Prehistory – and Montignac-Lascaux of the famous Lascaux caves.

Near here you will find castles dating from various periods, troglodyte sites, leisure parks, museums, caves and rock shelters. The town of Sarlat, with its historic pedestrian centre, markets and heritage, is also located nearby.

A breath-taking setting

The river meanders among oak and chestnut woodlands, rolling hills and abrupt cliffs full of caves. The Vézère valley alone offers nearly 500 km of marked-out hiking paths. Please enquire at the campsite for the map guide to the footpaths and all-terrain bike paths (including 31 circuits for hikes ranging from one to five hours).

Guides excursions

One morning per week, Gé shares his passion with experienced all-terrain bikers. Ellen guides a group on foot; this excursion is open to all levels (for a minimum of four to five people). Register and participate !

When you have finished your excursion, a dip in the covered pool of the campsite is a perfect finish to your day. After your hiking or biking, enjoy the benefits of the sauna, steam bath and jacuzzi !


Excursions in a canoe, open to all levels, are available with departures directly from the campsite.

Saint-Léon-sur-Vézère, just 5 km from the campsite, is officially one of the “Most Beautiful Villages of France”. You may tour with an audio-guide in French, English, Spanish or Dutch.

Montignac-Lascaux, 12 km from here, boasts one of the most important prehistoric caves featuring art from the Upper Palaeolithic. In 2016, the International Centre for Cave Art, called Lascaux IV, will be opening.


The Périgord makes a major contribution to the renown of French cuisine. Black truffles of the Périgord, foie gras, cep mushrooms and walnuts are a constant source of inspiration for our chef.