Search locations or food
OR
Sign up

What to eat in Limousin? Top 9 Limousin Foods

Last update: Sun Feb 16 2025
Top 9 Limousin Foods
VIEW MORE
01

Tart

LIMOUSIN, France
4.1
Clafoutis
Ate it? Rate it
Wanna try?
Add to list

Originating from the Limousin area in France and dating back to at least the mid-1800s, clafoutis is a traditional, crustless French flan, tart, or a type of thick pancake typically consisting of layers of batter and fruit. Its name stems from the French word clafir, meaning to fill.


The flan is traditionally topped with pitted black cherries (although some insist that the cherries should be left unpitted), which lend their rich flavor to the clafoutis as it bakes. It is typically served warm, dusted with a hefty dose of powdered sugar, and sometimes with a dollop of cream on the side. 
02
Ate it? Rate it
Wanna try?
Add to list

Pâté aux pommes de terre is a savory potato pie originating from the French region of Limousin. It consists of sliced potatoes that are layered with onions, cream, garlic, parsley, salt, and pepper in a flaky puff pastry. Before the 18th century, when potatoes were first brought to France, Limousin pie was made with a combination of crème fraîche and regular bread dough.


It can be served either as a main course or as a side dish, and it is usually consumed while still hot. Traditionally, the pie is served with lettuce on the side, and it is recommended to pair it with a glass of cider or red wine.

03

Cake

CREUSE, France
n/a
Ate it? Rate it
Wanna try?
Add to list

Gâteau Creusois is a traditional French cake originating from Creuse. It's made with a combination of egg whites, flour, sugar, ground hazelnuts, and butter.


The egg whites shouldn't be beaten too much as the cake will rise too much and it will most probably be dry. This cake is often served with custard made from egg yolks, sugar, flour, vanilla, and milk. In the 1960s, a recipe from the 15th century has been found in an old monastery, and it says that the cake used to be cooked in a tile-lined oven. 
04

Tart

LIMOUSIN, France
n/a
Ate it? Rate it
Wanna try?
Add to list

Flaugnarde is a baked fruit flan that is similar to clafoutis. It comes from the French region of Limousin. Clafoutis is made with cherries, but flaugnarde incorporates peaches, pears, plums, apples, raspberries, or any other fruit except cherries.


The name of the dish is derived from the Occitan words fleunhe and flaunhard, meaning soft or downy. Baked until golden brown, flaugnarde resembles a large pancake that is commonly dusted with confectioners' sugar. 
05

Cheese

ALLASSAC, France
n/a
Ate it? Rate it
Wanna try?
Add to list

Cailladou is a French cheese originating from Allassac in the department of Correze. This fresh farmhouse cheese is made from raw cow’s milk. The texture is creamy, moist, soft, dense, and slightly grainy. The aromas are reminiscent of fresh milk, while the flavors are delicate, milky, and tangy.


When consumed, the cheese is slightly melting on the palate.

06

Potato Dish

CORRÈZE, France
n/a
Ate it? Rate it
Wanna try?
Add to list

Millassou is a spicy, savory pancake made with grated potatoes, onions, garlic, parsley, salt, and pepper. Sometimes, duck fat, lardons, or eggs can also be included. It is usually served on a big platter and cut into slices. When served as the main dish, millassou is best paired with a green salad on the side, but it can also be served as an accompaniment to various meat stews.

07

Cheese

CORRÈZE, France
n/a
Ate it? Rate it
Wanna try?
Add to list

Gour Noir is a traditional cheese produced in Correze by the Arnaud family. This soft, leaf-shaped cheese is made from the raw milk of white Saanens goats. It matures for 2 to 6 weeks. When young, the flavor is mild, milky, and lactic, but with age the flavors become more intense and robust.


The bloomy rind is charcoal-colored, while the inside is smooth and creamy. Its unique color comes from sel cendré, a mixture of salt and charcoal powder that protects and preserves the cheese. It's recommended to serve Gour Noir with a few slices of country bread.

08

Cheese

HAUTE-VIENNE, France
n/a
Ate it? Rate it
Wanna try?
Add to list

Brebis du Puyfaucon is a French cheese made with raw sheep's milk. The cheese is exclusively produced on a farm in the Haute Vienne region, and it was discovered by Dominique Desserre on one of his visits to the French countryside. Brebis du Puyfaucon matures in brewer molds and has a natural rind.


Its aroma is grassy and fresh, the texture is smooth, while the flavor is sweet, with subtle notes of wood and honey.

09

Potato Dish

CORRÈZE, France
n/a
Ate it? Rate it
Wanna try?
Add to list

Farcidure is a traditional dish from the Corrèze region in central France, consisting of dumplings made primarily from a mixture of grated raw potatoes and mashed cooked potatoes, seasoned with pepper, garlic, parsley, and salt. The dumplings can be stuffed with sausage or bacon, previously done by those who were more well off.


The dumplings are usually boiled until cooked through, resulting in a dense, hearty texture, and in some variations, they may be lightly fried or baked after boiling to add a bit of crispness to the exterior. Farcidure is typically served as a hearty main course, but can also be a side to boiled meats and sauce. 

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

Show Map
Limousin Food