Top 10 culinary specialities in Limoges

The must-try dishes of the Limousin region? There are loads of them! Limoges, this small town in south-west France, is not just known for its golden porcelain. In fact, it’s home to a wealth of top-quality local products that delight its inhabitants… and visitors too. Indeed, tourists are often overwhelmed by the beauty of the city and its museums offering a vast collection of porcelain objects, forgetting to make a diversion to the restaurants. And yet… the gastronomy here is refined, exquisite, and all too often underestimated. In this article, find out how Limoges could tantalise your taste buds and spark your gastronomic interest.

What to eat in Limoges Our top 10 specialities.

1. Les Couilles de Mouton

Yes, we know, we couldn’t have chosen another “type” of dish to start our ranking. But wait, don’t go just yet! Sheep’s balls are one of the most popular dishes eaten in Limoges. On the market stalls, it’s the most popular food and the most regularly bought. But how do you cook them, and above all, how do you cook them properly? Aaahhh, it’s an age-old skill, handed down from our friends the butchers. All we know is that they add lemon juice and parsley. In Limoges, you’ll have the chance to eat good quality, fresh from the oven.

2. Giraud du Limousin

Here’s a speciality that may not appeal to everyone, but which will arouse the curiosity of carnivores and lovers of good meat. Giraud du Limousin is a kind of long blood sausage made from lamb’s blood which has been placed in a beef sausage. The whole thing is then cooked in a stock. It is therefore made up of 90% lamb’s blood and 10% beef’s blood. In the past, this ‘special’ dish served as breakfast for the workers of Limoges. It was said to impart “strength and courage” to all who tasted it. Take a bite or two, and let us know!

3. Calf’s Head

Rest assured, this ranking does not only include products made from animal meat. But since Limoges is a land of fresh produce, we couldn’t fail to mention the famous tête de veau, one of the town’s must-try dishes. It is cooked in a slow-boiling stock before being served on a plate filled with potatoes, mayonnaise and eggs. The recipe can vary according to preference, with some adding carrots and other vegetables, but in any case, the mythical calf’s head is always there!

4. Clafoutis

This is THE dessert from the Limousin region of France, and it’s a real international hit! The word ‘clafoutis’ comes from the Occitan dialect ‘clafir’, meaning ‘filling’. That’s a good illustration of what clafoutis is, isn’t it? It’s a cake filled with cherries (including the stones), which are then covered with a flan mixture. Be careful, you might end up with a second helping! Particularly hearty, this is a fresh dessert that will stay with you forever.

5. Limousin beef

Did you know? Limousin beef is one of the best in France. Its brilliant red colour is a testament to the high quality of its meat, perfect to enjoy with a glass of red wine. Not very fatty, it’s not the kind of meat that stays on the stomach. People find it tasty and tender. It’s best eaten with a few vegetables, or even white rice. You can add a few herbs such as pepper and parsley to refine the flavour, but otherwise it’s best to eat it “au naturel”. Its creaminess is a real treat for the taste buds!

6. Potato pâté

The city of Limoges and potatoes have a great love affair. They are eaten all over France, but particularly in the centre. Very easy to cook, they make a hearty and delicious meal. In fact, before the potato was introduced to France at the end of the 18th century, pâté was made from crème fraîche and leftover bread dough. Today, it’s usually eaten as a starter, with a crunchy salad to accompany it. A real delight…

7. Tomme cheese from Limousin

Dairy products are always a favourite in our rankings. We particularly like creamy milk cheeses, with a little crunchy crust on top. This is the kind of cheese that can be enjoyed as a dessert with a few grapes, or at breakfast to accompany a delicious slice of bread. Tomme du Limousin was created not long ago, in 2004 to be precise. Thanks to the hard work of farmers who wanted to promote the Limousin region. This uncooked cheese, made from cow’s milk like many others, is one of the most refined delicacies.

8. Crépinette of Limousin pig’s trotters

As you will have gathered, we love meat in Limoges. Especially offal. Crépinette de Pied de Porc du Limousin is one of the region’s great classics. After all, who would be foolish enough to say no to pork trotters carefully wrapped in crepin, with their delicious flavour? These are then boiled with onions, garlic, carrots and leeks and placed on the pan to brown on both sides. Accompanied by a purée, this is a dish that may be singular, but the aromas that escape are sure to thrill our taste buds and excite our senses.

9. Stuffed cabbage

Before you leave for Limoges, you should know that cabbage, sausage and chestnuts are three of our favourite foods. Especially when it comes to stuffed cabbage. It used to be the main meal for peasants: easy to cook, they could also grow the cabbage leaves and raise their own livestock for meat. Over time, stuffed cabbage spread throughout France, arousing the curiosity of the townsfolk. Today, it’s a festive meal, cooked slowly in its own stock. It’s a guaranteed explosion of flavour on the palate.

10. The Sugar Doughnut

In Limoges, it won’t be difficult to find these sweet little treats. It has to be said that as soon as they come out of the oven, people flock to them (and we’re not exaggerating). Shopkeepers and restaurants regularly sell them, and it has to be said that this delicacy is centuries old. The recipe has been passed down from generation to generation, so eating sugar doughnuts has become a convivial occasion, over a cup of tea or coffee, to recall fond memories of the past.