Food & Drink
Limousin
Fertile upland plains, gentle hills, dense forests
and seven major rivers combine with warm
summers and cold to harsh winters to provide a varied and interesting cuisine. Livestock farming of sheep and its famous Limousin cattle predominate on the plains. Pasture, forest floor and river create rich rustic dishes. Expect beef, mutton, chestnuts, mushrooms and potatoes to feature.

Entrée: Soupe aux Châtaignes(chestnut soup), Garbure Limousine (cabbage soup), Salade limousine(lambs lettuce, duck slices, mushrooms,
& walnuts), Salade de la Mer aux Pommes du Limousin(seafood, smoked salmon, lettuce, apple sticks & walnuts), Pâté aux Pommes de Terre(potato
& crème fraîche pie), Omelette quercynoise(cheese
& walnut omelette), Boudin Noir aux Châtaignes (sausages with chestnuts), Terrine Corrézienne
(coarse pork, brandy & wine pate), Emincés de Pommes et Boudin Noir(sliced apple & black
pudding), Chou Farci Limousine(stuffed cabbage).

Plat Principal: Potée Limousine(pork & vegetable
stew), Gigot d'Agneau(fried leg of lamb in garlic & tomato juice), Cassoulet de Saint-Yriex (mutton, salt pork & vegetable stew), Blanquette de Bœuf au Cidre
et aux Châtaignes(beef stew in cider with walnuts), Tourte Limousine(beef, onion & potato pie), Foie de Veau Sauté au Vinaigre et Framboise(sautéed calf's liver in raspberry vinegar), Lapin Chabessal(slow cooked rabbit , white wine, veal & pork stuffing), Pintadeau Rôti aux Pommes du Limousin et Noix
(roast guinea fowl with apple & walnut stuffing),
Poulet Farci à la Limousine(roast chicken with
chestnut stuffing), Magrets de Canard aux Pommes(duck breasts with apple slices in walnut cream sauce), Truite aux Herbes à la Creusoise
(baked trout in a white wine, herb butter sauce),
Carpe Farcie au Morue aux Pommes de Terre(carp stuffed with potato & cod gratin).

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Dessert: Clafoutis aux Cerises Noires(thick black cherry filled batter), Flognarde aux Poires, aux Pommes(thick apple & pear rum flavoured batter), Pomme du Limousin(rosette of apple slices in a batter tart), Bouligou(apple pancake), Soufflé de Farine de Châtaignes(chestnut & vanilla soufflé), Gâteau de Châtaignes(chestnut cake), Tarte à la Caillade(cheesecake), Jambes de Brebis au Miel(heather honey fritters).

Fromage: Creusois(soft cow’s milk),
Bi-Caillou(soft alpine goat’s milk), Briquette de Ventadour(soft goat's milk), La Feuille du Limousin(soft goat’s milk).

Boisson: Eau Minerale:Treignac(still),
Jus de Pomme(apple juice).
Bière: Brasserie Plormel: Barbotine(ipa).
Cidre: Cidre du Limousin(dry apple cider).
Apéritif: Crème de Chataigne(chestnut liqueur & white wine). Apéritif à la Gentiane(gentiane & white wine).
Spirit et Liqueur: Liqueur de Châtaigne (chestnut liqueur), Liqueur de Noix(walnut), Pastis(aniseed), Gentiane(bitter citrusy root based liqueur).