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A mad desire to eat Limousin? That's good, you can start cooking! Find here the Top 5 of our 100% local and very simple recipes. At the Limouzi, we cook without fuss. But above all, we enjoy all day long with our galetous, blood sausages, potato pâtés, clafoutis and marzipan.
Winter bonuses: between the Creuse fondue & the Limousin stuffed cabbage, my heart is torn
Before starting this top 5, we added you two special winter Limousin dishes. First of all the melted hollow (better than Savoyard obviously), with cow's cheese or a good Camembert for a hot meal, accompanied by Limousin cold cuts, fries and a little salad.
Second recipe, the traditional Limousine stuffed cabbage, for new flavors (always with fresh and local products!): the most connoisseurs will recognize the famous recipe from the Limougeaud restaurant At Alphonse's !
As a starter or aperitif: sauté the galetous!
They look suspiciously like pancakes from our Breton friends … and 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 will find “ready-made” ones at Franck-Saveurs limousines at the Central Market Halls of Limoges). The scent of buckwheat is calling you ? Find now the recipe for our very own galétous, this way !
Main course: apple pudding
Here, here's some pudding, here's some pudding... The famous Blood pudding from Limousin that we advise you to chestnuts. Gently grill in the pan without forgetting to accompany it with a handful offried onions as well as Limousin PDO apples caramelized. To change the format, the recipe for apple-pudding tarts is also nice. For fans of Limousin sweet and sour, it's this way !
For dessert: “cherry party” with our clafoutis!
And why not a Flognarde?
Le clafoutis has an international destiny, but few people know that it is from here! The secret of a real real thing: made with cherries WITH their NUTS. Did you know ? It also exists with apples, pears, plums… But if you choose a fruit other than cherries, it is renamed “flognarde".
An ultra-easy recipe to make at home, with a base that resembles that of crepe batter. But if you don't have the heart to go to the kitchen, go to the essential address opposite the Halles centrales which also offers savory versions: Chez Francis – Flognardes & Clafoutis.
With coffee to digest: some 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. For pastry apprentices, it is this way !
Evening dish: Potato pâté and salad
Potato pâté – or “potato pâté” for friends – is very popular in our regions: Brioche in Haute-Vienne, laminated in Creuse… Everyone has their jealously guarded recipe. With or without meat? This is also another local debate. Let the sweet scent of hot dough guide you through this direction…Want to try it during a trip to the city: go again to the Halles centrales: pâtés to take away from Pascalain (even vacuum-packed for easier transport) or at the Saveurs Limousines counter.
To prepare your good meals, find your local products at Halles, Gastronomy Square or even in the shop of the tourist office for example!
And if you take the opportunity to find the ideal wine for your meal, accompanied by Jérôme from vault of 87, independent wine merchant?
Here are the good places to eat Limouzi well!
You are looking for a good little restaurant to taste 100% Limousin dishes, here are some suggestions where you will not be disappointed!
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