Lundi 01 septembre 2014
Vous êtes ici : A land of gastronomy | 
Taste our specialities

Sweet specialities based on the chestnut

Le Burgou : a hand-made chestnut cake, made with pure butter
Le Trépaïs : a hand-made cake bringing together the specialities of the Region: chestnuts for Haute Vienne, hazelnuts for Creuse and chocolate for Corrèze.

"La tourtière et pâté de pommes de terre"

The Pie is made with potatoes and filled with chopped pork - or, more traditionally, salt pork leftovers - accompanied by a green salad.

Black pudding with chestnuts

This speciality can be found, mainly during the winter, in all butchers/ delicatessens.



Flognarde (Flaunharda)

Cooking time: 30 - 40 min

For 6 people:
Apples, 3 tablespoons flour, 3 eggs,
3 tablespoons sugar; ½ litre milk

Mix together the flour, eggs and sugar.
Dilute with the milk.
Add the sliced apples.
Pour into a lightly-buttered mould.
Cook for 30 - 40 minutes in the oven (Th7-8)

 
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