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A crazy desire to eat Limousin? That's good, you can get cooking! Find here the Top 5 must-try dishes of good Limousin: 100% local and very simple. At the limouzi, we cook without fuss. But above all, we enjoy all day long with our galetous, black puddings, potato pâtés, clafoutis and marzipans.
01
The Galetou
The pebbles look strangely like pancakes from our Breton friends… more rustic: without eggs or milk, completely vegan ! Once cooked, they are generally rolled in rillettes or crickets. Also allow yourself extravagance by stuffing it with cream cheese or others spreads. (Psssst…! You can find “ready-made” ones at Franck the Limousin Flavors at the Central Market Halls of Limoges).
02
Apple pudding
Here, here's some black pudding, here's some black pudding... We recommend the famous Blood pudding from Limousin (in French only) at chestnuts. Grill it gently in the pan and don't forget to accompany it with a handful offried onions and Limousin PDO apples caramelized… Yum! For a change of format, the recipe for apple-black pudding tartlets is also nice.
03
Clafoutis & Flognarde
Le clafoutis is a local specialty, traditionally prepared with cherries and their pits. Did you know that along with other fruits, it is called “flognarde”? Easy to prepare, it is made with a crepe batter base. If you prefer to enjoy without cooking, go to Francis, opposite the Halles Centrales, for sweet and savory versions.
04
Potato Pie
Potato pie, or “potato pie” for short, is very popular here: Brioche in Haute-Vienne, laminated in Creuse. Each region has its own recipe, and the debate over adding meat is still raging. Want to try some during a city trip? Head to the Central halls to try those of Pascalain or at the counter Limousin Flavors.
05
Chestnut Fondant
Maison Pascalain offers a real gourmet gem: their famous “Limousin“, crowned by the Gault & Millau! This dessert typically upper viennese is distinguished by a creamy base made from puree chestnuts, eggs and butter. Once baked, it is enhanced by a thin layer of crunchy chocolate. Although the basic ingredients are known, the exact recipe remains jealously guarded by the artisans of the house, shush!
And it's not over! Other Limousin specialties as a bonus
Marzipan
The venerable Marzipan, born in the heart of the medieval city of Saint-Leonard de Noblat is crisp, and golden at the same time, while letting us dive into its fluffy heart almonds. It delights Limousins, but also pilgrims from Santiago de Compostela, like a good energy bar.
Limousin Stuffed Cabbage
Second recipe, traditional Limousin stuffed cabbage, for new flavors (always with fresh, local products!): the most knowledgeable will recognize the famous recipe from the Limoges restaurant At Alphonse's !
The Fondu Creusois
This delicacy from Creuse, easily rivaling Savoyard fondue, is prepared with cow cheese or sometimes a good one Camembert, melted to perfection to create a comforting and convivial meal. It is traditionally served with Limousin charcuterie, fries crispy and a touch of salad for balance. Perfect for cheese lover, this dish is a real invitation to warm up while enjoying yourself!
Finding your ingredients in Limoges
To prepare your delicious meals, find your local products at the Halles Centrales de Limoges, Gastronomy Square, in our markets or even in the tourist office shop for example!
Here are the good places to eat Limouzi well!
Are you looking for a good little restaurant to taste 100% Limousin dishes, here are some suggestions where you won't be disappointed!
Our Suggestions
For the good living
Flognarde & Clafoutis: the wedding of the year
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