A hearty stew featuring pork, cabbage, potatoes, and carrots, simmered to perfection—a quintessential dish of the region. 1)
Dumplings made from potatoes, flour, and herbs, sometimes stuffed with meat or cheese, then boiled or fried. 2)
A famous dessert made with cherries baked in a sweet, flan-like batter. While cherries are traditional, variations include other fruits like plums or apples. 3)
A potato cake seasoned with garlic, herbs, and sometimes cheese, often served as a side dish or a light meal. 4)
A layered dessert of thin pastry and apples or pears, sometimes soaked in Armagnac, offering a delicate, flaky texture. 5)
Limousin beef, prized for its tenderness and flavor, is often served as steaks or in hearty stews. 6)
A rustic soup made with bacon, potatoes, cabbage, and sometimes chestnuts—perfect for cold days. 7)
A savory pie filled with sliced potatoes, cream, and herbs, encased in a flaky pastry crust. 8)
Roasted chestnuts are a simple yet iconic snack that celebrates the region’s abundant chestnut forests. 9)
A cousin of clafoutis, this dessert uses fruits like apples or pears in a custard-like batter. 10)
A type of bread dumpling served with a meat stew, often simmered in the broth to absorb all the flavors. 11)
A refreshing salad combining greens, crispy bacon, walnuts, and a vinaigrette made with walnut oil—a local favorite. 12)
A dish highlighting the region's wild mushrooms, often sautéed with garlic, parsley, and butter. 13)
A chestnut soufflé, combining the earthy sweetness of chestnuts with a light, airy texture. 14)
A walnut cake made with ground nuts, eggs, and sugar, sometimes topped with a drizzle of honey or caramel. 15)