Haute-Vienne

Fish has been offering a restaurant service since 2015. The space is small (the shop, plus a terrace on the square and some tables in the street behind the store), so it is advisable to book. It is not very hot inside, fish conservation on the docks requires! But it is a very pleasant formula: fish and chips with back of cod's back or a platter of seafood (oysters, shrimp, bulots) even a salmon loaf Label Red and tomme on bread aillé… With this, you have a glass of white wine, a beer or a drink without alcohol. The dish is followed by a dessert cooked by nearby pastry and coffee. The service is friendly and friendly, the relaxed atmosphere and the quality are on the table. A good reason to stop at Couzeix. To perfect the day, why not report fish fillets for dinner? In the run-up to the holidays and the cold, the restaurant is not open, priority in the fish, but the dishes to take are still available.

Meat and meat offal originate directly from the adjacent slaughterhouse. The incontournables of regional specialities are there: sheep balls in persillade, tender, rib side, mudflap, head of calf gribiche, ris of calf. The chief added a recipe for his creation: the baronet lamb fondant Raymond Raymond. We come to taste the land and we're served. By commander 24 h in advance, you can afford Norway lobster, lobster or truffles. The vegetables are not abundant but French fries… Ah! French fries… that they are good. In the brasserie-brasserie room, we come to the lunch bar at midday. In the second room, the table is more careful. Customers find that both rooms offer good value for money. As for the service, is it the pig or the pig? It is a bit disconcerting: Friendly, friendly and helpful staff. To appreciate, you have to love the pince-free or focus on his plate.

The large room lends itself more to a meal between friends than to a dinner between lovers. The space is without charm, but we pop our eyes in front of the beautiful models of trains that decorate the decor. Meuh is not coming here to watch trains, but for beef. She is a limousine race Blason Prestige, and the boss also selects the award-winning beasts in the region. This gives pieces of quality, of a respectable and stale size, as required (tender). There is also a calf, a limousine race. On the other hand, the map is diversified, there are a dozen tickets at all prices, some fish, a Burgundian fondue (evenings), pasta, suggestions on weekends. But the accompaniments are not always up to the meat. Ordinary ice creams and desserts but a homemade homemade cream and a floating island. Side service is lottery, you need to fall on the right number.

In a contemporary and warm new bistro style in slate and orange walls, we always serve excellent beef, veal and lamb meats. Proposals to be shared such as rillettes or duck duck. When you enter, you can see a beef tail with its ravigote sauce. The meat is offered in standard format (250 g) or by weight with a 400 gram mini, a more advantageous price level if you have the seasoned canine. The classic taste is the Mademoiselle Tartar or the calf rosette in port. The red meat fans will be delighted, as here we serve one of the best in the whole department. The plates show originality and care in the presentation. Desserts are not left with foam with both chocolates or profiteroles. The service is smiling and you are kindly received from the door. A particularly interesting wine list with good bottles in years when you can really drink them, and their rates still remain wise. At the entrance, the meat stand displays meat and fine groceries (jams, vinegar, foie gras, saffron, etc.). A new terrace on the side to discover for the beautiful season.

Known as the Auberge hostel, this somewhat atypical restaurant is located in a hamlet, in the countryside. Catherine welcomes you only on reservation, in a large kitchen in the old town where the chimney is located. Here everything is home, with local, fresh and organic products. No card, three menus with the common main dish, a generous dish placed on each nappée table, where each is used as it pleases. Revived with the good traditions of yesteryear, the formula may surprise the city, but after having tasted it, he will ask. Starters and desserts are served on the plate. Farm poultry, grass lambs, foie gras in bowl or pan-fried, blanquette calf blanquette, fresh vegetables, presents potatoes, season desserts, etc. And if one day you have a special desire from duck to orange or rabbit to mustard, just warn Catherine in advance. Vegetarian plates are also available.

Setting is astonishing, we are in a factory which factory and bottles excellent beers. White, fair, scented with amber, brown, to eat in or take-away in bottles of 50 Cl, mini-barrels of 5 L (blonde or scented with amber) and even on booking out of barrels (except the white one) of 20 L and 30 L per system of print run. As for the whisky house, it is so good that stock decreases quickly. One is restored inside on large tables near this convoluted glowing stainless decor or, the summer, on the terrace with the quiet and in nature. With the menu all is house, of gourmet brotmeisters (seven different trimmings), five kinds of delicious flammekueches, some salads and in specialty the dish of salmon smoked salted and prepared with brewers' yeast. Accompanied by toasté bread, crème fraîche, lemon, and salt of Guérande, it levels many unconditional. Three desserts always with go: flammekueche sweetsop or banana-chocolate and the famous waffle of Liege. Always to also go, the kindness of the team and the very quality positive ratio/price.

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.