The best French cuisine restaurants Limousin

La Marelle des saveurs is a discreet sign in the Cathedral district, which hides its game well. Just in front of the Croquembouche, the bell hasn't finished ringing... here you can sit down in an original décor with an "old school and playground" atmosphere. Notebooks, chalk and pencils, maps, writing lines, desk, blackboard, slates keep us company during the meal. Without forgetting the hopscotch game drawn on the floor and the words of children hidden in a small corner. As for flavours, at La Marelle we don't cheat, it's home-made, with fresh and local products (the origin of the fruits, vegetables and meats is indicated). A unique menu, with three choices of starters, main courses and desserts, simple, balanced and finely cooked dishes. Homemade Ratatouille, goat's cheese crisp, mimosa salmon tartines... Added to this are a few mixed salads, such as the "petit bateau" or the "petit écolier". Open every Friday evening for dinner in the dark. A disconcerting experience that awakens all the senses and opens the taste buds in a different way.

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.

It is one of the extremely rare addresses where you can eat until 2 am on some days. Right in the heart of the station area, the cordial atmosphere between regulars and people passing through. The service is friendly and diligent. The brasserie menu offers customers in a hurry (or broke) generous omelettes and burgers at low prices and some mixed salads. The restaurant menu offers traditional cuisine with local flavours. Good Limousin meats with the Blason Prestige label in generous portions (steak, flank steak, entrecote of 350 g, sirloin of 300 g, tournedos of 220 g). The most greedy will treat themselves to a 500g beef gallows for two. On the flat side: pork strawberries, andouillettes, etc., all served without pettiness. And also some unstoppable ones such as the famous escalopes with cream (poultry or veal) and veal head. In express formula, the entries are presented in buffet. The cuisine is regular, the wines as nice as the welcome. Entries are presented as a buffet only at lunchtime.

At noon, the workers' meal posted for the week on the slate, served generously and quickly, attracted a large number of customers working in the area. The room is often crowded and if the special dish does not suit you, it is always possible to ask for a pizza or an omelette. In the evening, this country inn offers a traditional cuisine (faux-filet, duck breast, veal chop) and a very good couscous of gambas with saffron sauce, the chef's speciality.

L'Adéquate's dining room is located in an old house decorated with freshness. Aurélien Demars offers a refined cuisine, which highlights French and local products: prestigious blazon (rib steak, sirloin, tartar, brochettes), veal chop with mushroom cream, crispy pig's foot with foie gras, scallops with chorizo and creamy risotto, all culinary preparations show a great talent associated with original touches. The restaurant also offers tailor-made menus and a catering service. A room can accommodate 40 people.

20 minutes from Limoges, A 20 exit 24, this hotel-restaurant offers excellent value for money. On the kitchen side, a varied brasserie card is offered. In the beautiful, well-kept and tastefully furnished rooms in 2011, you can choose between a fricassee of poultry, a pot vegetable farmer, 500 g tender, flambées flambées, beautiful salads or a salmon pad. Desserts are home, try the day pastry, a burnt cream, a floating island or an icy nougat. It is good and if the prices are tight, the dishes are rich. Rive Gauche also hosts groups up to 40 people. Renovated rooms in 2012, modern, very well maintained, equipped and pleasant.

In a renovated décor, the Golden Lion offers regional cuisine and a brasserie. They enjoy the "Prestige Prestige" beef, the calf head, local cheeses and a wide range of mushrooms: …, mushrooms,...... The regional classics are there with the creusois cake and apples from Limousin. The flavours are revisited in the calf marble in the Foie gras and its small jar of oysters with citrus fruits or cream, and in the queen of the meadows and caramel.

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.

Here is a restaurant that combines charm, savors and sympathy. You feel like at the deep of the village of Corrèze. You eat while being surrounded by walls with exposed red stones and beautiful open volume of the building displays the beauty of the massive wooden beams and wood paneling that will be appreciated differently depending on whether one chooses to move to one of the three half levels of the room. And in winter, one gets warm carefree near the pellet stove made of environmentally friendly and efficient wood! Here, you will not be disappointed: the chef cooks with generosity and with the desire to make known the country's specialties with foie gras, duck and limousine meat. Note the dishes with the cabetou, poux salad and the gargouilleau for dessert. Everyone will find its formula here among the vegetarian/vegan menus, "balance", 100% local produce or from the chef. The beer lovers will have a wide choice of Corrèze craft beers. The service is friendly and efficient. You will come out happy satiated.

A country-style restaurant with forks, milk cans, suspended hay traps on the walls and the cow on the ceiling. And so on the other side, a dairy, but mumbling paisiblement above the guests and gives this rustic and original atmosphere in place. On the menu, the choice of meat is exemplary and the lamb-lovers, in particular, can taste the brains, the testicles or the meat in baking of seven hours. The pan of the tripier (calf's head, beef tongue, pork strawberry strawberry, gribiche sauce) or Father Henri's salad (foie gras, conflict duck sleeves and chestnut). The desserts are not the same: based on chocolate, red fruit grout, beautiful flognarde to apples, flash way Mont-Blanc to chestnut cream. A very beautiful range of wines, to be made by glass or bottle. Despite frequent attendance, the service is fast and accurate.

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.

Near the railway bridge, hidden under a proliferation of greenery, here is a surprising and unexpected place. Jérôme and Cyril ensure that each client is pleasantly welcomed and well served. After crossing a very rural corridor, we discover a cosy room and a terrace wrapped in vegetation. In a relaxed atmosphere, you settle comfortably, and forget that you are in town. The menu offers many choices in traditional preparations that we believe have been properly prepared. We serve here a cuisine that gives pride of place to fish as much as to meat, and particularly good desserts. Fresh produce, homemade cuisine, a carefully selected wine list. It is a discreet place, frequented mainly by regulars, but which will not fail to charm all those who dare to push the discreet front door.

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.

The new owners want to retain traditional bistro cuisine by adding their personal touch: A Marceau salad will appear (seafood, pickled fish and Brown sauce with onion, pepper, grilled tomato, nuts), a true Spanish gaspacho will be proposed summer, a Spanish product board also. Ceviche (green lemon, coriander and red onion) will make a colourful note among traditional bistro dishes. In the evening, the dishes to share will be offered for more user friendliness. The terrace will grow and if the wall paintings remain, the room will be refreshed.

Unless you know the address, you don't suspect that a restaurant hides behind this bar-tobacco-press. No card, because proposals change regularly. They are displayed on a giant slate that holds a whole wall of wall and frames the kitchens. The choice is between Italian specialities and traditional cuisine. Small and large compound salads, or real home bowl. Good pasta with various sauces, and Italian pizzas and two sizes. Good meat to plancha, false net, mudflap, extra beef rib and rib 1 300 g of excellent limousine meat (50 € for two people, and for 5 € more, one can add both entries or both desserts). Ancient recipes, Burgundy beef, beef tongue, Milanese steak, ris and calf head. Roman squid, gambas, and daily meat and fish in suggestion. Choose from desserts, assorted pies, profiteroles, brûlée cream, pancakes, waffles. So we're sure to find what we love here. It is an honest and generous cuisine, accessible to all budgets. The framework is nice. It is a place frequented by students, the college of law and economic sciences is nearby, and rates are attractive. There is also a small terrace.

The address is indisputable in Limoges. Philippe Redon has long run one of the only starred restaurants in the city. After some tribulations, he came back to the essential: an address like him, because it's for his cuisine, unique in Limousin, that we travel. The setting, in elegant bistro style, has about thirty seats. Impeccable service led by Jean-Philippe who works in the cellar. Modern, inventive, often elegant cuisine highlights the best products of the season. We may regret the quantities. Philippe Redon always makes beautiful discoveries, like these sea razor clams in risotto, in March his morels range, in winter his use of black truffle... Desserts as well. Vegan, vegetarian, organic or gluten-free dishes. Very pleasant wine list with a mini-choice offered by the glass.

Far from being wild, it is a hospitable and hospitable country hostel as still exists in this region of the limousine mountain. A charming setting in all seasons, winter in the vaulted room, summer on the terrace, and friendly innkeepers who are eager to bring together villagers, all generations together. It goes without saying that the best welcome is also reserved for passing tourists. The kitchen served is both simple and creative, and priority is given to seasonal farm products and seasonal fruit and vegetables. On slate, several entries, dishes and desserts, cakes and pancakes, plates of cheese and cold meats: It is very good! Regularly, the Hostel programme of Festivities with a unique menu. Contests of bowls, film or documentary screenings, appetizers and musical evenings for all. The small peaceful village of Rempnat is animated by the sound of with, accordion, jazz or flamenco. And for those who do not know the region, a small walk will take them to the rock of the Wild.

Relais des Forêts offers traditional cuisine that highlights local products. The chef prepares his foie gras, served with black cherry jam and gingerbread, soft beef sauce with wine and fish: crust cod fillet of Cantal, red mullet, without forgetting the cake creusois with hazelnuts! On request, you can book specialties and limousine auvergantes including truffade, melt creusois or pâté with potatoes.

Held by a young and friendly couple, Guillaume and Laëtitia (Laëti for the regulars), this bar-restaurant is a place of meeting in the popular atmosphere. The room was very clean and the room was very clean. The room was clean and clean. A simple and good day dish with two vegetables. Fine boudin pie with apples, kidney cassolette, cream volaille steak, rice and small carrots, square of pork patties. In dessert, tumbling, lightning, Bavarian with both chocolates. Note in the complete working menu the plate of several cheeses put on the table. As for the adeptes of calf sauce, it is Thursday that they fill the recovering. The restaurant is open in the evening for groups on reservation, with suitable menus. Two available rooms, one on the floor with air conditioning and projector for meetings. 

A historic establishment in this small town, first relais and a good family table. Taken up a few years ago by Lucie, the restaurant serves local cuisine, traditional and creative dishes that appeal to the know-how of local artisans and breeders: Excellent calf coast with morels sauce, pigeons, limousines meats, ris cooked veal, delicious foie gras… in generous portions. To do nothing, the service is smiling.

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. 

A magical place, in full nature, perched on a small mountain. This village hostel is renowned for the quality of its meat and its products from the Limousin region. Lamb Le Belou, gustoù pig, Beauregard farm poultry, trout trout from Bugeat (Le Moulin de Barthou), as well as cheeses, fruits and vegetables from local producers that will be served generously on the plate. The pelaude fondue (sorte fondue) is a speciality of the restaurant in adult and child format! The tender of one kilo for two remains the little folly of one evening. We also appreciate the accompaniments of season vegetables with vegetables or buds and even more the ceps. You will be pleased to be invited to choose your wine in the cellar, among the 350 references. An address for all the good living where Jules and Françoise receive you in a friendly atmosphere. Themed evenings organised with wine tastings and wine agreements.