Limousin Food and Gastronomy
Limousin’s food and gastronomy make the pride of the region’s inhabitants. Food in Limousin is based on beef, lamb and pork meat and farmers believe in positive, sustainable and quality traditional farming methods. Limousin being a land where the Gastronomy is crucial we could not expose here all the outstanding specialities like the Limousin paté, Creuse nut cake, chestnut boudin (blood sausage) or Galetou (salted pancake with ham and cheese), prunes and mushrooms, etc.
In the Limousin region, people love to enjoy simple products and regions-of-france.com is proud to share with you the wealth of Limousin’s food. The Limousine meat is an very good French meat. Other outstanding specialities are the Limousin AOC apples and Limousin chestnuts. The very refined violet mustard and the world-renowned Limousin Clafouti cake are also great traditional dishes.
For a region that has often been described as having poor, austere and dull food, the Limousin gastronomy is pretty blooming and thriving and even a short trip in the region will be enough to get you addicted of such ‘dull and austere’ French areas.
|Violet Mustard from Brive|
|Limousin Beef, Lamb and Pork Meat|
|Limousin Clafoutis/ Cherry Batter Pudding|