Top gourmet recipes from the Limousin region

The famous ‘ pâté de pommes de terre ’ is the star of the ‘ Limousin ’. People from the Haute-Vienne region have been enjoying this dish for many years and, let’s be honest, it’s a real institution! ⭐

There’s nothing simpler than this recipe – we guarantee it… The longest part is still peeling the potatoes!! For us, the best thing is to reheat it – we think it tastes even better that way. Which means this dish can be cooked in advance: the perfect excuse for you to enjoy spending time with all your guests. 🥔

For this recipe, you’ll need:

Puff pastry, shortcrust pastry, 600 g potatoes, a clove of garlic, a shallot, parsley, 300g sausage meat or minced meat, one egg, a pinch of salt and pepper.

• Preheat your oven to 240°C
• Peel, wash and slice your potatoes
• Peel and chop the garlic, shallot and parsley
• Mix everything together with the sausage meat, along with a pinch of salt and pepper
• Beat the egg and add half of it to your mixture
• Line your baking tin with the shortcrust pastry and layer it with potatoes, the meat, then another layer of potatoes
• Cover the whole thing with the puff pastry and seal the edges with a little water
• Brush with the remaining egg.
• Bake for 10 minutes at 240°C, then for 70 minutes at 200°C

Right, let’s get started in the kitchen 👩🏻‍🍳

That’s right, we know how to make crêpes in Haute-Vienne too! 🫓

Often likened to a crêpe, the galetou is, in our part of the world, the forerunner of bread. In fact, in days gone by, these buckwheat flatbreads served as bread on our tables.

Nowadays, we enjoy them as an aperitif, either sweet or savoury depending on your preference. 🥂

For this recipe, you’ll need:

1 litre of water, 15 g of salt, 10 g of baker’s yeast, 100 g of wheat flour, 400 g of buckwheat flour

• The day before, make a starter with the yeast, 100 g of wheat flour and 100 g of buckwheat flour
• The next day, add the remaining flour, water and salt, then mix
• The batter should be slightly thicker than pancake batter
• Leave to rest for 3 hours at room temperature
• Finally, cook in a greased frying pan
• Enjoy with your choice of toppings: rillettes, crickets, cheese…

Our tip: for an aperitif, roll up your galétous with their filling, then cut them into small rolls to nibble on

We’re sure you’ll impress your guests 😉

Fancy making a splash this Mardi Gras? Head to the deep-fryer to make some ‘merveilles’! These little crispy, golden fritters, dusted with icing sugar, are the traditional Carnival treat in Limousin. 🎭

Quick and easy to make with the family, their delicious aroma has the power to take us straight back to our childhood and put happy smiles on everyone’s faces! 😊

For this recipe, you’ll need:

500 g flour, 4 eggs, 60 g sugar, 125 g softened butter, half a sachet of baking powder, 1 pinch of salt, the zest of one lemon (or a few drops of orange blossom water), oil for frying and icing sugar for dusting

• In a mixing bowl, combine the flour and eggs
• Add the sugar, salt and softened butter, then knead until you have a smooth dough
• Shape into a ball and leave the dough to rest for 1 to 2 hours in the fridge
• Roll out the dough thinly with a rolling pin (1 to 2 mm thick), then cut into diamond shapes or strips using a pastry wheel or a cookie cutter
• Heat the frying oil and fry the merveilles for a few seconds on each side, until they are golden and puffed up
• Drain on kitchen paper, then sprinkle generously with icing sugar

So, are you ready to ‘amaze’ your loved ones this Shrove Tuesday? One thing’s for sure: these merveilles never last long on our Limousin plates! 🤭