Petites Ventres Frairie Des Petits Ventres
Frairies Des Petits Ventres LimogesThe flavours of Limousinto be discovered at the Frairie des Petits Ventres
At a glance
Petites Ventres Frairie Des Petits Ventres1. Small bellies
LimogesLes petits ventres, which gave their name to the famous Frairie, are an emblematic speciality of traditional Limousin cuisine. 😋
These stuffed lamb stomachs are carefully prepared, filled with lamb’s feet and sometimes meat or offal seasoned with herbs and spices.
This ancient recipe, born of the Limoges butchering tradition, offers a unique culinary experience, marked by rich, authentic flavours.
During the Frairie des Petits Ventres, you can taste this speciality directly from the butchers’ stalls, a real tribute to local know-how.
2. Les amourettes
LimogesLes amourettes are another typical Limousin speciality that can be found during the Frairie des Petits Ventres.
These are veal or beef bone marrow, carefully prepared and often stewed or pan-fried.
Once prized for its melt-in-the-mouth texture and subtle flavour, it’s a staple of the local butchering tradition.
During the Frairie, food lovers can savour amourettes live on butchers’ stalls, a delicacy that brings back to life the old recipes of the Limousin region. 😋
Amourettes Frairie Des Petits Ventres
Girot Frairie Des Petits Ventres3. The wallflower
LimogesGirot is a rare and traditional Limoges speciality, prepared exclusively during the Frairie des Petits Ventres.
This authentic recipe is made from lamb’s blood, delicately stuffed into a beef stew, then slowly cooked in a tasty stock.
Girot is usually eaten in thin, one-centimetre slices, pan-fried and deglazed with vinegar, accompanied by a parsley vinaigrette.
Its unique flavour and meticulous preparation make it a real culinary curiosity, to be discovered on butchers’ stalls during this exceptional event. 😋
4. Tripe
LimogesTripe, the signature dish of the Limoges Frairie des Petits Ventres, is offal made from the stomachs of ruminants, mainly beef.
Simmered for a long time with herbs and wine, they have a melt-in-the-mouth texture and a rich flavour. Cooked for centuries, tripe symbolises the expertise of the old tripe-makers in the Boucherie district. 👅
For the Frairie festival, they are available in several traditional recipes, reflecting the authentic and generous cuisine of the Limousin. 👨🏻🍳
Tasting tripe means savouring a piece of local gastronomic history. 😋
Tripes Frairie Des Petits Ventres
Le Limousin à la châtaigne - Pascalain5. The Limousin
LimogesThe Limousin is a sweet speciality not to be missed during the Frairie des Petits Ventres.
This chestnut fondant, made by Pascalain, is THE signature cake of the house, awarded at GAULT & MILLAU.
Made from Limousin chestnuts, it has a melting texture and a rich flavour. Once baked, it is covered in a chocolate topping, adding a thin, crunchy film that sublimates the cake. 🍫
Present on the stalls during the festive season, Limousin is the perfect choice to end a meal on a high note and savour a sweet note typical of Limousin. 😋
6. Potato pâté
LimogesPotato pâté is one of Limousin’s flagship specialities, and a must-try for Frairie des Petits Ventres.
This simple but tasty traditional dish is made from potatoes finely seasoned with cream, milk, parsley and onions, all wrapped in brioche or puff pastry!
Cooked slowly in the oven, it offers a perfect blend of crispy and melt-in-your-mouth goodness. 👅
2 variants to choose from: one with meat and the other vegetarian.
Psst… You can find it on the Pascalain stand. 😋
Potato pâté 
Boudin A La Chataigne Frairie Des Petits Ventres7. Chestnut pudding
LimogesBoudin à la châtaigne (black pudding with chestnuts) is a typical Limousin speciality, and a must at Frairie des Petits Ventres.
This unique dish combines the richness of traditional black pudding with the sweetness of Limousin chestnuts, an emblematic ingredient of our destination. 🌰
The combination of these earthy and slightly sweet flavours results in a product that is both gourmet and comforting, perfect for lovers of authentic cuisine.
Found on butchers’ stalls, chestnut pudding reflects the local culinary art, offering a gustatory discovery of Limousin tradition.
8. Apple juice
LimogesThe Limousin apple juice is an essential drink to discover during the Frairie des Petits Ventres.
Made from carefully selected apples grown in the orchards of Limousin, this juice offers exceptional freshness and quality. 🍎
Cold-pressed to preserve all its natural flavours, it is distinguished by its authentic, slightly tart taste, a perfect reflection of local apples.
This nectar is the perfect choice to accompany your meals or simply to refresh yourself. Enjoy this pure juice, with no added sugar or preservatives, for a truly authentic experience!
Verre Frairie Des Petits Ventres
Clafoutis Recette Du Limousin9. Clafoutis Limousin
LimogesThe Limousin clafoutis is an iconic dessert, loved for its simplicity and authentic flavours. 😋
Traditionally made with cherries, unstoned to release their juice and flavour the pastry when cooked, this dessert offers a texture halfway between a flan and a cake. 🍒
Its sweet, slightly acid taste, enhanced by the softness of the pastry, makes clafoutis a must-try treat to end a meal on a high note.
Don’t wait any longer, come and discover it at the Frairie des Petits Ventres. 🤤
10. La flognarde Limousine
LimogesFlognarde du Limousin is another traditional sweet made with apples from Limousin. 🍏
This dessert offers a soft, creamy texture, where the sweetness of the cooked apples blends perfectly with a light pastry.
Local apples, renowned for their quality and flavour, add a fruity, fragrant touch to this classic from our destination.
Don’t miss this delicious dessert during the Frairie des Petits Ventres.
Flognarde Recette Du Limousin
