Most regions in France have a reputation for fine cuisine, and Limousin is no exception. It specialises heavily in cattle and sheep, has thousands of acres of fruit trees, fish from the mountain streams, and 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.
Local recipes 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, are only found within this region, with many local producers selling only at the local markets or direct from the farm.
Les Hirondelles’ local cheese is La Joncheix. It is 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 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!
