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.


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