culinary specialties of Limoges by Régis Da Costa

The high speciality of Limoges is the cherry clafoutis.

The limousine salad  is composed of cepes (mushrooms) and one apple and some duck.

The “galetous” made of buckwheat pancakes which can be stuffed with meat.

There is also the potato and meat pie ,the correzon ( a goat cheese),the “tome limouson” (cheese),the burgou a cake speciality with chestnut.

 
The meatloaf is composed of: the meat pâté is composed of meats and potatoes.
Tripe and black pudding are the specialities typical of Limoges.
The “tourtou” is made with blackwheat flour.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: