BOULANGERIE-PÂTISSERIE BELLIGON

Just a stone's throw from the Abbey of Sainte-Pierre-Saint-Paul, here is a must to discover the culinary world of the Limousin and, more particularly, the Creuse. Here you can taste the Trépaïs, a cake created in 2001 by Limousin pastry chefs, synthesising the region's flagship products: the hazelnut from the Creuse, the Corrèze galette and the chestnut from Haute-Vienne. The Thermal, made from hazelnuts, a reference to the town's spa resort, is the house speciality.