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Limousin Cuisine

Cuisine of Limousin

Limousine Cows

Such is the esteem in which the locally produced food of Limousin is held, it’s no wonder that many travellers – and the locals themselves – prize the meals that originate here. Whether it’s in the meats that are reared on local farms, the fruits grown in the orchards, or the sweet dishes crafted from ingredients sourced across the area, the gastronomic charms of Limousin are certain to sate the appetite of all visitors.

Viande Limousine

Viande Limousine is the moniker given to the meat reared in the region, and which has international acclaim for its high quality. Beef, lamb, and pork are all produced to the same high standard, with Limousin cattle regarded as a prized commodity in both French and international agriculture. Mutton was traditionally eaten on special occasions; today, however, lamb is the more popular meat.


High quality fruit

Crunchy and sweet, and featuring AOC certification for outstanding local produce, the apples of Limousin are one of its most tasty products. Grown in the foothills of the Massif Central among fertile valleys, the Golden apple variety is equally delicious whether enjoyed fresh or in a dessert. A regional speciality of not is the clafoutis – a baked dessert made from a flan-like batter and black cherries picked at farms in the surrounding area.



The legacy of meals prepared from chestnuts grown in the local area may well relate to tales of avoiding starvation, but the enduring appeal of the chestnut has ensured that it takes great prominence in the recipes of the region. Both the Marigoule and Bouche de Betizac varieties are afforded the highest acclaim, and can commonly be found in such diverse products as chestnut pate, chestnut jam, cakes, or simply oven-baked to perfection.

Wines and refreshment

Though lacking a reputation for viticulture as illustrious as many other regions throughout France, Limousin is still able to provide the perfect accompaniment to meals through a selection of fine wines. The Vin de Branceilles is a particularly popular choice, with a unique flavour that was celebrated throughout the region during the 19th century. The Vin de Correze, meanwhile, is delicate and refreshing, with its refined taste ensuring that is enjoyable as part of a meal or on its own.