Gastronomy

"Hearty and refined, and based on traditions handed down from generation to generation, the cuisine of the Corrèze conveys the full flavour of our land. Red and rosé vin de pays, vin paillé (literally "straw wine"), millassous de pommes de terre (a potato pie), stuffed ceps, farcidures (a type of potato and meat dumpling), tourtous (buckwheat pancakes) morel and chanterelle mushrooms, and truffles provide the perfect accompaniment to our delicious meats (Limousin beef red Label, milk-fed veal, Limousin lamb...) and freshwater fish, including trout, pike and pikeperch. Tasty fruit tarts such as flaugnard and clafoutis, and liqueurs made from walnuts, blueberries, raspberries etc provide the perfect climax to what can only be described as a perpetual gastronomic feast!

Our gastronomy is the very symbol of well-being as demonstrated by the numerous festivals centred around renowned local produce such as strawberries, apples, walnuts, blueberries and chestnuts...not forgetting the duck and goose winter fairs held in Brive-la-Gaillarde or the truffle market in Chartrier-Ferrière.

Throughout the summer and on specific dates at other times of year, our local farmers' markets showcase the wealth and diversity of the Corrèze's farm products and arts and crafts, providing a wonderful opportunity for producers to meet their customers and vice-versa. The atmosphere at these markets, many of which take place during local festivals and at festive times of year, is always friendly and relaxed, so you'll want to stay on and eat your purchases while soaking up the local ambience.

For more information on the gastronomy of the Corrèze, please download our document "Culinary traditions". You can also order our practical guide via the Brochures and guides section.