Limousin cuisine is generous and authentic just like the region’s landscape. It is based on top quality local produce such as beef, suckling veal, lamb or the famous “cul noir” Limousin pork, known throughout the world under the Limousin breed label. A sort of cabbage-turnip is commonly used in soups like bréjaude (soup with bacon and cabbage), while mushrooms (porcini and boletus) are much appreciated in omelettes. The specialties include grillons (bacon paté, pork fat, parsley, garlic and herbs) served in a tourtou (large savoury pancake) or boulaigou (thick pancake), bourriquette (poached egg in a sorrel soup), fondu creusois (local melted cheese with sautéed potatoes served with an omelette), enchaud (pork preserved in goose or duck fat) and mounassou (potato, pork and shallot bake).

The desserts include gâteau creusois (cake with hazelnuts, walnuts or chocolate), the famous clafoutis (cherry cake, an emblem of the region), flognarde (similar to clafoutis but with apples or pears), massepain from St-Léonard-de-Noblat (crushed almonds, sugar and egg whites), trépaïs (cake with chocolate, chestnuts and hazelnuts) and flan (cooked apples, grapes, almonds, walnuts). Lastly, heather honey (bruyère callune) and purple mustard from Brive (with grape must) are very famous. The region also offers delicious liqueurs like obazine (walnuts and Armagnac), sève (liqueur from fruit and plants), chestnut, quince and plum liqueur and Limousin cider. (Sources: Région Limousin, Crepal, Draaf Limousin, CRT Limousin, Agreste, Chbre régionale agricole du Limousin, Librairie Gourmande Paris, FDC 19, Féd. Pêche 87, Maison du Limousin Paris)