The best restaurants Haute-Vienne

We will probably be surprised by the décor, a curious mixture of objects that are heterogeneous in all styles. In the small lounge, a magnum champagne magnum flirts with a Daum ashtray of the 1960 s, planted on his original original cardboard. In the breakfast room, old dolls watch you without batting your coffee. No, we're not in a funny museum, but in a hostel. Francine Vigneron offers a charming welcome. The Limousine's kitchen, with its husband, is tinged with originality. Beautiful Site salad (nuts, gizzards, bacon, apples, mushrooms, chestnuts). Segregation of ceps and chanterelles snails. This is a filet of champagne. Tournedos to the blue of Auvergne. Limousine cut (liqueur, cream, and chestnut ice) or cane cake (hazelnuts and pears). The wine card is interesting, the regional aperitif is offered if you come with your Petit Smart. Terrace, pleasant park, pond, river, covered and heated swimming pool, children's games, bowls, ping-pong, billiards… That is what a good time. The rooms are spacious, quiet, each with a personalised decor and some have kitchenettes.

Between Jardiland and Boules, away from the traffic, you can settle in a pleasant indoor and air conditioned terrace or in the room. Several formulas combine the dish of the day at the buffets and starters. There are other daily suggestions, but here we have a good chance to enjoy good, limousines Prestige Prestige meat with a quality and recognized quality. False nets, steaks and other steaks are served generously and at a reasonable price. The Limousine Stem leaves some memories: 250 g of tasty meat "Prestige Prestige" raised in cognac and cut in large pieces, suspended to a metal gallows just above a plate of sweet potatoes. A few traditional dishes, Burgundy beef, veal blanquette, cabbage cabbage complete this offer. At two steps you can take a health walk in the Moulin-Pinard and Uzurat parks or try the jack.

Within the Saint-Lazare sports Complex, the restaurant Le Green is quietly located and has a furnished terrace overlooking golf. Once sheltered from the wind and opened on this green panorama, it is very pleasant. Chef Vincent Graffeuil develops simple and gourmet cuisine that favours fresh local produce. On the grill, the Boeuf Boeuf Prestige prestige is present in all its forms. It is accompanied by homemade or ratatouille fries. On the map, poultry from Beauregard's Farm but also from proposals from the sea: pressed for mullet, cream of red peppers, noix nuts with sausage, mango juice. All accompanied by vegetables from the day market. Proposals vary according to seasons. Children have the right to their "little golfer" menu. The staff were friendly and helpful. The menu changes every month and the menu of the day (Green formula) every week.

In Grilladin, a brasserie style kitchen is served by ensuring the highest quality and constant quality meat. The frame is simple, in grey and red colours, three rooms and a terrace without great charm. We come here not to watch the garden but to taste a good meat. Among the choice of entries, eggs poached in sauce and smoked trout are to advise. For the next time, you will have the choice between burgers, toast or beef pieces, steak to the coast of beef for two (1 300 g), passing through Rossini Tournedos, all the cravings are filled. In addition, a milk calf from a farm in the region is décline in various sauces. A few fish proposals to satisfy everyone. Traditional desserts: profiteroles, tiramisu, base and ice. Wine bar on the floor.

Four spaces are available to guests, starting with the heated terrace, which can also be enjoyed in winter. The ground floor has a large screen for the game nights. On the floor, the orange and khaki restaurant is more comfortable. Finally, in the basement, the "Ballroom" with independent toilets and bar can accommodate up to 50 people for a private evening. There is a choice: classic entries (terrine, charcuterie plate, etc.). Then large salads, mussels, gambas, slices, tartars, carpaccio, hamburgers and other grills accompanied by fries or vegetables. Finally desserts with, for example, a gourmet coffee and numerous fragrances of ice cream. Between two papotages with his clients, the boss blows up "go go", for servers, which gives the impression of running a marathon permanently. If you don't care about it, you can't do it anymore, and you can't do it anymore, and even when you've seen "A lot of noise for nothing" from Shakespeare, at the Grand Theatre just opposite, you can find that normal. In short, it is a brasserie for a quick lunch, or a drink early in the evening.

It is Germain who runs La Germaine, a whim of chance, because that was the name of the establishment before he took over the reins. Assured by his charming wife, the service is friendly and attentive. Here, everything is homemade, the authentic and generous cuisine gives a beautiful place to meats, all of French origin. The card changes every three months. The evening menus offer you the "affrélichant" (appetizing in patois) or "germaine" version whose suggestions vary according to the moment, but always the choice between two starters, two main courses and two desserts. As we passed by, scallops, snail cassolette and half a duck breast went well with Germain's home made burger. Whatever the choice, the plate keeps its promises. On the wine side, if the offer is not huge, it is nevertheless chosen.

Gourmets and sensitive stomachs, Domino's Pizza is not for you. A texture of fat, flowing and thick cheese, and américanisées toppings with a very special taste. Dull garnitures or, on the contrary, very marked by various spices that unfortunately accompany you all day, until the final indigestion. This franchise offers constant promotions (but the initial price is far too high in terms of quality), one lets you try once, rarely two. There are good misleading Italian pizzas on Limoges, follow the advice of the guide!