Introduction

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A Short History

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Richard the Lionheart

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The Pilgrims Way

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Food glorious food

FOOD, GLORIOUS FOOD

Most regions in France have a reputation for fine cuisine, and the Limousin is no exception. It is a region which specialises heavily in cattle and sheep, has thousands of acres of fruit trees, fish from the mountain streams, enormous forests of chestnuts which are also home to a fabulous choice of mushrooms and other edible fungi. In fact the Limousin is one of the prime regions in France for mushroom varieties.

The recipes within the region are characterised by hearty dishes and long-simmered stews. The area is also famous for its charcuterie, its sausages and patés often stuffed with the ever-present chestnut. Limousin beef, always naturally raised, has an international reputation along with the milk-fed veal. Paté de pomme de terre Limousin ( Limousin potato pie) takes this unassuming dish into new realms.

Local cheeses, some similar to Roquefort, you will sometimes only find in this region, with many local producers selling only at the local markets or direct from the farm. The cheese local to Les Hirondelles is La Joncheix. Similar to Cantal but with a fine taste all of its own. It can be bought only from the producer at the local markets or at the farm itself. The visit to the farm is worth the effort, here you will be taken down into the caves where the cheese is stored and go through the (compulsory) tasting session before making your final choice. The farm can be found on the main road towards Lauriere on the right as you leave La Jonchere St. Maurice - look out for the bright yellow sign.

The region also has a plethora of traditional cakes and puddings such as the apple flaugnarde, cherry clafoutis (both batter-based cakes), Correze's special gaieties or the Creuse's almond gateau. Definitely not good for the figure - but who cares!

For detailed information and recipes of traditional Limousin dishes visit:



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