Restaurants cuisine régionale Haute-Vienne

It is a local restaurant where the chef, who is passionate about regional recipes, will be able to reveal all the flavours of the cuisine. The dishes are to be enjoyed during the summer on the terrace overlooking the lake. Choice of formulas: starter/dish or main course/dessert or complete with dessert and/or cheese. A Zen atmosphere in this peaceful and bucolic setting. The establishment also provides catering services.

In the international centre of Art and Landscape, with its large terrace facing the lake, it is a pleasant place where traditional cuisine is served, mainly based on local agricultural products, including lamb-made specialities from a country breeder. The menu at 21 € offers only an entrance, a dish and a dessert, but it changes every day, and one can possibly ask another thing if one is not fan of a proposal. According to the inspiration of the chef, this cuisine can sometimes be enriched with exoticism. Duck rillettes and farinades (small chestnut pancakes). Soup of mint peas. Pork roast "black ass", grenaille potatoes. Dates and almonds lamb stew, spice semolina. Cross-country flan (apples). Strawberries (vanilla baked cream) with strawberries. An address to be attended also for a snack at any time of the day: lamb chops, sausage plates and limousins cheeses, omelettes lining, ice. Group meals (up to 54 people) on order.

In a small area, not far from La Motte Square, this walk offers a breathtaking view of the Saint-Michel church and the cobbled streets of this picturesque district. The decor is pleasant: exposed stones, beams, modern furniture and lovely stained glass windows in the top room. The patties are prepared by Estelle, the boss: prepared topping and small salad. Stéphanie, faithful to the position, provides a quick and smiling service. Some specialties: Snipe (massive, mustard, cream), oriental (chicken, cream, cumin, raisins, prunes) or chopped steak patties. In sweet, we travel between the Limouzi (chestnut cream, chantilly) and Paimpol (salty butter caramel), among others. The map also displays three composed salads: The Saint-Michel, the Iberian and the Caesar, which it is good to enjoy in summer, on the terrace, by listening to the gurgling of the fountain of square.

The Mangoune is a Occitan word used in the Cantal to designate the day when one kills and transforms the pig. So this chain of restaurants is rather focused on local products and specialties, but not only. In the preparations, we find the good cheeses of Auvergne (salers, cantal, nectaire, blue of Auvergne), the good meat of Salers, but also of charolaise that she, is not a race of the corner. Traditional dishes include pounti (légumes, blettes leaves, pork breasts, prunes), bourriols (galetou faire), tripoux, or simply dry ham. There are also tartas (pizzas), burgers in Auvergne, and grilled meats. It should be noted that auvergne and aligot are offered in addition and that it would be a pity to leave. Fromages cheese, desserts and farinettes (pancakes) house, ice, here is for offer. These preparations are simple but generous. And even though we are in the ZIN, which is not conducive to reverie, the rooms, which are perfectly original, are truly plunging us into a world both rural and nostalgic. Cellar, bedroom, kitchen, barn and a classroom where an authentic donkey cap will awaken buried souvenirs. Large shaded terrace in summer.

In a charming setting with a view of the water, the Auberge de l'Étang offers the choice between its gourmet restaurant and the barn of its barn. It is of course the restaurant that enjoys the best taste of the chef's cuisine, concocted with small onions and puts the quality limousine meat, fresh products and local smells. Special menu Beef portrait Prestige Prestige, Agneau lamb in all its states, pig ass black in homemade meat, Saint-Yrieix veal in stew, foie gras of home duck, ceps, truffles, walnuts, apples and delicious bread cooked in the baker of the Inn. Christophe Senegas's talents are not limited to tradition, he also knows how to be creative and add exoticism in his recipes. On the first floor lies the barn with its rabble dishes, grills, pizzas, salads and a friendly atmosphere. In winter we appreciate the warmth of the fireplace, the summer is set on one of the flower terraces, with a Norman hole a large bowl of pure air. No worries for lovers of good wines, the card is very honourable and once a month, tasting evenings with tapas are programmed. More cooking courses on demand and catering service for all kinds of events. 

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.