Restaurants cuisine régionale Limousin

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.

Small restaurant with a discreet façade, the room offers breathtaking views over the Vézère Valley. It is a friendly address with a very good service, a very good welcome and above all a very good value for money. Excellent formula, with traditional and healthy dishes such as the faux filet, asparagus with muslin sauce, foie gras and its poultry terrines, the gizzards served in salad salad salad and chestnuts, the omelets to the fresh and generously served cedars, and the melon at Porto in summer… We recommend the regional menu consisting of a limousine base, duck confit and dessert. For amateurs, milk rice sells to take away! From the kitchen of the grandmothers of Corrèze in the past century combining both true tradition and simplicity. Chestnut and nut wines are a delight. In summer, the small terrace overlooking the river offers a nice framework for summer lunches.

An excellent restaurant in a comfortable, elegant decor and etune cosy atmosphere of the most pleasant. The service is impeccable and very warm. The chef Nathan Lesueur is very attached to the fresh ingredients and fine home-cooked food is bursting with flavour, with touches of originality. In well presented dishes, you can enjoy creamy sweet potato, crispy cantal with onions, supreme of guinea fowl stuffed with foie gras, fillet of red mullet muselina de zanahorias yellow and virgin of lemon courgettes, cream or delicious profiteroles.

A former house restored with the support of the Heritage Foundation, the Share of the Angels offers from its terrace on the floor a breathtaking view of the Auvézère. The room is also full of charm. The boss is friendly and welcoming. The young chef and his team are preparing delicious cuisine and using the best local products: calves from Saint-Yrieix, black ass, sausage with chestnuts, cabécou, apples… for cooked dishes with passion. The chocolate foam has a great reputation here. Before leaving a visit is required in the WC, the half-cabin style at the bottom of the medieval half-latrine garden with view of the Auvézère!

In the face of the church, you cannot miss this large building with the appearance of a post office of the past built by fire moellons, the stone of the country. Its new managers, Caroline and Jean-Philippe, are a nice cuisine, such as its pick of lobster and scallops and its delicious chocolate moelleux with ice to pistachios. But beware, here of menus, no à la carte dishes, and vegetarians will not find their account. And if you like the country's atmosphere, you can eat on the terrace under the caquettement of the nearby farm.

Nestled in the heart of the Parc Naturel Régional des Millevaches, this site is ideal for relaxing and resting with the family. It is a family home, innkeeper since 1903. On the menu, good regional specialities await you, such as fillet of Limousin beef with porcini mushrooms or veal iris. The plates prepared by the chef, Alain Gourgues, are magnificent. Member of the Toques Blanches du Limousin and Master Restorer.

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. 

There was a time when this restaurant was crowded with clients, when this place was the relay of the post office of Paris. Then the time passed and the national road took the "relay" with the same enthusiasm for this traditional establishment. And then one day we built the motorway and the clients were less and less stopped. But recently, a British couple took things in hand by cooking in the corrézienne way. You will spoil yourself with a traditional duck conflict or a pâté.

Le Relais is located in the famous straight line of the Jordes, between Tulle and Argentat. In the large room of this «road», we find perfect for family meals, weddings and communions, a warm and friendly welcome. The local cuisine offers excellent value for money, lunch and dinner the week in all simplicity. On the weekend, once the trucks are left, the meal, always based on fresh products, becomes more sought after, already fidélisant a nearby clientele. The fox, who has a nose, wants a good route to the relay.

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.

Under gigantic scenes of paysages painted landscapes, you'll be served a variety of menus and delicious dishes, such as salmon estouffade and place, young cantal bread in the smoking magret, the St. Jacques flambées in whisky, chicken shredded on a bed of lentils and D of Ambert and hot apple pie. The menu of wines especially enriched will allow you to accompany your dishes with dignity, but not to ruin.