Christmas feast in LimousinPlay the chef!

A festive menu with Limousin flavours

To celebrate a festive meal with the flavors of Limousin, here’s a festive menu proposal 🍾 that’s sure to delight your guests.
This festive meal will be ideal on your Christmas 🎄 or New Year’s 🎉 table, offering your guests a real immersion in Limousin gastronomy. On the advice of chef René MAURY, from starter to dessert, enjoy our Limousin specialties: smoked trout, pommes du Limousin, cul noir pork, foie gras, porcini mushrooms and chestnuts ….
You’ll be able to say: “I made it!!!🤩

A quick of a view

Instant Saveurs au Pays de Saint-Yrieix. Episode 1

1. Verrines of smoked trout and porcini cream

A fresh and tasty aperitif

This recipe combines the delicacy of smoked trout 🐟 with the creaminess of mushroom cream 🍄, for a refined and tasty starter.

Find smoked trout at Domaine du Moulin Authier in Coussac Bonneval.

The verrines can be prepared in advance, making them an ideal choice for an aperitif 🍹or an appetizer during a meal.

In your basket: 👉300g smoked trout / 400g porcini mushrooms / 20cl crème fraîche /2 sprigs flat-leaf parsley / 1 pinch garlic / oil / salt and pepper

Follow the video for all the recipe steps

Order from Domaine Moulin Authier ?

2. Pan-fried foie gras and pears in wine sauce

Sweet & Salty

This elegant and refined dish offers a delicious contrast, delicately marrying the flavors of rich, creamy foie gras with tender pears flavored with wine and spices.

Here are a few ideas for buying foie gras from one of our local producers, Chez Dufour, which can be found at the foie gras markets from November to March in Saint-Yrieix.

For fruit and vegetables, come and visit us every Saturday morning at the farmers’ market in Saint-Yrieix too!

And for spices, I invite you to push open the door of L’Epicurieux delicatessen, where you’ll find a multitude of flavors and smells from childhood!

In your basket: 👉300g fresh foie gras / 2 pears / 10 cl wine / peppercorns / special raisin bread.

🤫The chef’s secret for tough, caramelized foie gras: flour it with powdered sugar!

Don’t forget to watch the previous video for the recipe sequence!

Shopping at Christmas markets in Limousin

Instant Saveurs au Pays de Saint-Yrieix. Episode 2

3. Cul-Noir ham with scallops

Between land and sea

This dish combines the creaminess of scallops🐚, the intense flavor of ham 🐖de porc cul noir, and the pleasant texture of fusilli. The combination of these quality ingredients creates a refined dish, perfect for a family meal or a gourmet dinner at home.

Pork cul-noir is one of the emblematic products of the Pays de Saint-Yrieix region. It comes in many forms: ham, chiffonade, civet ….

In your basket:👉 12 slices cul-noir ham / 24 scallops / olive oil /15cl white wine /150g light crème fraîche /300g fusilli /2 tablespoons pesto /safran /seasoning

Let’s get started! Let’s get to work on the recipe, following the step-by-step instructions in the video!

Where to buy your fusilli? Discover Lou Gabissou farm

4. Tulips with autumn and winter flavours

Simple and elegant

Arrange on Limoges porcelain plates and enjoy your delicious dessert that embodies the flavors of autumn 🍂 and winter 🪵.

This recipe beautifully combines seasonal ingredients, offering a delicious blend of textures and flavors that highlight 🍏 Golden PDO apples from Limousin and chestnuts from our 🌰 forests. A dessert with a WHAOUH effect!!! …and easy to make 😉!

Before dessert we suggest a platter of cow’s milk cheeses, to be found at the Saint-Yrieix market with “Les délices de Justine”.

In your basket :

–For the tulip mixture:👉75g butter /75g powdered sugar /75g flour/3 egg whites /vanilla extract

–Topping :👉3 apples /50g sugar /50g butter/125g chestnut cream /100g whipped cream/Crème Chantilly

Don’t forget to watch the video for all the details of this succulent dessert!

Other recipe ideas

Instant Saveurs au Pays de Saint-Yrieix. Episode 3

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