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Flavours to savour

Issue d’une nature préservée, la Haute-Vienne vous offre une cuisine de terroir généreuse et variée. La gastronomie plonge ses racines au coeur d’une cuisine paysanne, simple et authentique. Affûtez vos papilles et bon appétit ; au menu : la vache bovine limousine, l’agneau baronet, la viande porcine, les pommes, la châtaigne, les spécialités (le massepain de St- Léonard, le macaron du Dorat, le cyrano de St-Junien, le trépaïs…), sans oublier les spécialités salées (pâtés de pomme de terre, le galétou ou le boudin aux châtaignes).

Animal rearing

Long before the term ’reasonable’ became fashionable, local farmers learnt how to manage the natural resources of their region. In this region of animal farming, grass and the farmers’ care are the only secrets of the beef and lamb that won prizes in livestock fairs and have been awarded a (...)


Cherry clafoutis (a type of flan) is undeniably the most traditional dessert and can be found on many a table. For sour, the galétou or pâté de pomme de terre (potato pie) can be found amongst traditional dishes.

The brewing tradition

In the 19th and 20th centuries breweries appeared due to the excellent quality of the water in the Haute-Vienne and Limoges.

In celebration of food

Eat well festival at Pageas; Limousin Beef Days at Saint-Léonard-de-Noblat; the Small Tummies Fraternity Festival in the Limoges Butchers’ Quarter


There are more than 80 varieties of apple in the Limousin and the chestnut enabled generations of inhabitants to survive during famine.

Fairs and markets

All year round, the local gastronomy can be found in numerous fairs and markets that take place in many of the département’s villages.

’Welcome to the farm’ network

This network, which brings together 70 farmers, offers farm snacks, sale of local produce…

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