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 8th September 2008
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Information StoreAccess everyday information to help your French food-shopping experiences flow more smoothly.Seafood  If you are bewildered by the range of seafood, the names, and the questions you are asked at the seafood counter, this should help!French Meat Cuts  It is not just a case of simple translation when buying meat in France, because the French cuts differ from those in the UK.Mysterious Veg  How to use the mysterious vegetables that you see in French markets.Market Trader Tasters  How to deal with traders offering tasters at the markets of France.Market Manners  "How to deal with market stall pressure.British Vs French Supermarket Stock  Differences between French and British supermarket stock; how it is treated differently, and where it comes from.Supermarket Vs Market  The differences between supermarket stock and that of the markets and individual shops. What do you get for your money?Ordering Steak  How to request the ‘doneness’ of a steak in French.Sauce Names  Ever wondered what the difference is between ‘Béarnaise’ and ‘Périgordine’ sauces?Business DirectoryBed & BreakfastBuilding & Renovation Business Services Computers & Telecoms Estate Agents Finance, Insurance & legal Helping Hands/Translators Holiday Lets Food & Drink Garages Health & Beauty Home & Garden Property Services Removal Firms Satellite TV Shops Swimming Pools Travel & Tourism |
Food & Drink in the Limousin
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When FrenchEntrée-Limousin discovered there was a new mobile fish and chip shop opening in the Limousin, we didn't need asking twice to go and found out for ourselves ...
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I DO love living in Limousin. The lifestyle is so much more relaxed, the embracement of family life is wonderful and the fresh food is delicious,however.....
The vast selection on offer at cheese stalls throughout the region can be quite daunting, Emilie Broudy-Masson tells us the best way to enjoy French cheese and has a few suggestions on where to start..........
I love tea. Black, Green, Red and White put all the colors of the rainbow and I will drink it. Back in the states I had a huge selection of teas to chose from at the grocery store, here Champions tea aisle is fine if you want everyday selections but for the more exotic selections I have found Volup'thé. ....
A summary of some of the foods traditionally eaten throughout the region of Limousin, starting with the delicious Violette Mustard of Brive.
A brief history of the region's food. Part I looks at the foodstuffs traditionally grown and reared in Limousin through the ages. In part II we will look at some old recipes with an insight in to some regional variations.
This simple but tasty recipe makes a very impressive table centrepiece. Delicious and heart warming, it is a great supper dish to share with friends.
Last year went down as one of the best ever for the annual cèpe harvest. Let's hope this year is as good. 
Roast chestnuts really do taste of autumn and bring back wonderfull childhood memories. Cook some just before going for a walk through the Autumn leaves to keep your hands warm or enjoy them by the fireside with a glass of wine.
A real winter warmer with a taste of autumn. A great opportunity to use up some of this years apple harvest, whilst enjoying the delights of spicy red wine. 
The Limousin may not be as famous for it's gastronomy as other regions of France but it still offers a diverse range of food that reflect the region's climate and culture. Over the coming months we will be providing a selection of traditional seasonal recipes from the Limousin region. The recipe's will reflect the month in which they are published, from the heart-warming Filet Mignon this month to lighter, Summer puddings.......
Popular at this time of year this crepe recipe incorporates chestnuts, a Limousin speciality. The basic mixture is made separately so you can use your own imagination for the fillings, the possibilities are endless.....
Traditionally this was made with leftover bread dough and was cooked in the bread oven, with a simple garnish on the potatoes of chopped garlic, flat-leaved parsley and fatty bacon.
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‘La Chocolaterie’ is a sight to behold, and is the creation of Eric and his wife, Marie. Its incredible window displays draw the customer’s attention into the shop, where they can watch Eric at work, and choose from the vast selection of exquisitely presented chocolates and enticing truffles, which are...
Walk into La Table de Jean (5 rue de la Boucherie, LIMOGES – 05.55.32.77.91) and you know you’re in for a treat. Simple elegant oak tables and chairs arranged in two straight rows combine with pleasant but plain walls to allow the food to take precedence – and at Jean-Paul Banfi’s first restaurant, it’s all about the food. I started ...
Gastronomy is not one of the area specialities, despite the fact that there are many good things to eat in this part of Limousin. There is foie gras, chestnuts, the Limousin beef and veal, fantastic mushrooms, wonderful fruit, etc but overall the restaurants do not match up to the quality of what is available.....
The restaurant of Hôtel-Restaurant des Voyageurs at 27 av Gén de Gaulle, AMBAZAC (05.55.56.60.31) is a great place for a family meal – though most guests are grown-ups! The quirky décor and paintings give you much to talk about, though the key feature is that it is utterly unpretentious. Owned and run by two Italian brothers, the food is ...
This popular Limousin dessert is made with unpitted black tangy cherries. You can use other fruits according to season, but it won’t strictly be a Clafoutis.
Cep Mushrooms grow plentifully in the Limousin. Cep Mushrooms grow plentifully in the Limousin. Why not make use of them for this tasty regional dish.........
Chop the cabbage into quarters, take out the stalk and the outer leaves and cut the rest into strips. Cook the onions and bacon, with the butter in a large ...
The Oak Forests of the Limousin are one of five French forests (the others being Allier, Nevers, Trancais and the Vosges), that provide French oak which has traditionally been used ...