The Limousin gastronomy is the testimony of the flavors, the know-how and the terroir of this region of the center-west of the France.
- Departments: Corrèze - Dig - Haute-Vienne
Ranking
Information: evaluation and classification for the identification, quality and origin of agro-food products.
- Controlled designation of origin (AOC)
- Protected designation of origin (PDO)
- Details of PDOs by cards and by INAO (National Institute of Origin and Quality) lists
- Protected Geographical Indication (IGP)
- Details of IGP by cards and by INAO (National Institute of Origin and Quality) lists
- Traditional specialty guaranteed (STG)
- Organic farming (AB)
- Red Label
- We often find productions reported in several regions. This is why you will find for example: Brie de Meaux, Champagne, Lamb from Sisteron, etc. on several pages of Regional Gastronomies corresponding to the limits of the Appellation concerned.
Cold cuts and meats
AOC - AOP - IGP products
- Lamb from Bourbonnais IGP
- Lamb from Limousin IGP (2000)
- Lamb of Périgord IGP (2010) - Label rouge (1994)
- Lamb from Poitou-Charentes IGP (2004) - Label rouge (1994)
- Lamb of Quercy IGP (1996)
- Charolais beef from Bourbonnais IGP- AOC
- Duck with foie gras from the South-West (Chalosse, Gascogne, Gers, Landes, Périgord, Quercy) IGP (2000) - Label rouge (1989)
- Capon du Périgord IGP (2016)
- Auvergne IGP ham (2016)
- Bayonne ham IGP (1996) – Ham with a uniform dark red color. In thin slices, tender, delicate and slightly salty.
- Farm pork from Auvergne IGP
- Limousin pork IGP (1997) - Label rouge (1994) - Label rouge
- Poularde du Périgord IGP (2016)
- IGP Périgord Chicken (2016)
- Dry sausage from Auvergne or dry sausage from Auvergne IGP
- Veal from Limousin IGP (1996)
- Farm poultry from Auvergne IGP
- Volailles du Berry IGP (1996) – Malvoisine
Others products
- Scratch – Grattons, produced throughout the South-West, here designate a pate with bacon, with a consistency similar to rillettes.
- Bréjaude – Bréjaude, bacon, cabbage and vegetable soup (turnips, potatoes, carrots, etc.).
The cherry clafoutis, one of the most famous cakes in Limousin.
- Black pudding with chestnuts – Black pudding, common throughout France, is here garnished with pieces of chestnuts.
- Hot – L'enchaud, consumed throughout Limousin, is a roast pork spiked with garlic, confit in goose fat.
Condiments, herbs, oils and vegetables
Condiments, herbs, oils
AOC - AOP - IGP products
- Walnut oil from Périgord AOC
Others products
Vegetables
Prepared dishes and / or specialties
- Stuffing – Stuffing, an invigorating preparation made from potatoes.
- Fondu Creusois
- Pastis de treflas – Pastis de treflas, or potato pie, made with brioche dough, potatoes, crème fraîche, garlic and shallots.
- Potato Dough – Creusois
- Limousine hotpot – Limousine hotpot, made with long simmered vegetables and meat, is similar to Auvergne hotpot.
Cheeses and dairy products
AOC - AOP - IGP products
- Charentes-Poitou AOC butter (1979) - AOP (2009)
- Beurre des Charentes AOC (1979) - AOP (2009)
- Deux-Sèvres AOC butter (1979) - AOP (2009)
- Bleu d'Auvergne AOC (1975) – Cow's milk cheese, created in the mid-19th centurye century in the Massif Central. With a creamy marbled paste, owes its unique character to Penicillium Glaucum, a mold ranging from blue green to black blue, which grows in maturing cellars.
- Cantal AOC (1956) - AOP () (Fourme de Cantal) – Cheese originating from the Massif Central, made from raw or pasteurized cow's milk, with a pressed paste in fourme (the shape of a high cylinder for this cheese), uncooked. To choose according to its maturity: "young" with a fresh and milky taste; "between two" more mature and more fulfilled; or "old", powerful like the relief of high pastures.
- Rocamadour AOC (1995) - AOP (1999)
- Salers AOC (1961) - AOP (2003) – Uncooked pressed raw cow's milk cheese from the Cantal region. AOC and AOP. This precursor of Cantal cheese, stronger in taste and with a well-pronounced bouquet, is particularly recommended to lovers of cheeses with character.
Others products
Breads, desserts, fruits, jams, sweets and sweets
Breads
Dessert
- clafoutis – The clafoutis, traditionally made from cherries, is the most famous of Limousin desserts.
- Creusois cake
Fruits
AOC - AOP - IGP products
- Walnuts from Périgord AOC (2002) - AOP (2004)
- Pomme du Limousin AOC (2004) - AOP (2007)
Others products
Confectionery
Drinks, wines and spirits
- Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink in moderation.
Waters
Various drinks
Aperitifs, digestives, liqueurs and spirits
Wines
Local gastronomy
And don't forget that each region has its specialties!
- Gastronomy of the North of France:
- Gastronomy of Eastern France:
- Gastronomy of the West of France:
- Gastronomy of the Center-East of France:
- Gastronomy of the South and South-East of France:
- Gastronomy of South West France:
