© M.Raffard

Recipe ideas

Several local recipes: Creuse cake, cherry flan, fondue, Limousin beef with mushrooms… mmmm, enough to get your taste buds going !

Creuse cake

Creuse traditional recipe which legend says she was found on a parchment in the fifteenth century by monks Creuse .


– five egg whites
– 150 g caster sugar
– 60 g of flour
– 80 g of hazelnut powder
– 100 g of melted butter

Mix the hazelnut powder with the sugar. Beat the egg whites until stiff and incorporate into the hazelnut and sugar mix with the flour. To finish add the butter. Mix together and cook in a medium oven: this is the “Le Creusois” that monks used to bake in curved roof tiles.

Potato pie

Potato Pie is a specialty of the Limousin, which is similar to a pie . To each his own secret and preferences when it comes to seasoning and coaching potatoes.


– 2 packets of flaky pastry
– potatoes
– crème fraîche, butter
– onions, herbs
– a portion of lard or smoked bacon

Line your pie tin with a sheet of flaky pastry letting the edges extend over the rim. Place on the bottom a layer raw potatoes cut into thin slices. Add salt, pepper and herbs. Cover the layer with butter shavings, small pieces of lard, smoked bacon and diced onion. Repeat until you have several layers.

Cover with the other sheet of flaky pastry. Bring up the edges of the base pastry and seal together. Make a hole in the top and brush with a beaten egg.

Cook for 45 minutes to 1 hour (depending on size) in a medium oven.

After removal from the oven cut a circle in the top and pour in 20 cl of liquid crème fraîche. Replace the cut pastry and serve hot.

Creuse fondu

The “Creuse fondu” is a typical dish of the Creuse that could almost think of fondue but be careful here , this is THE melted !


– mature local cheese
– 100 ml of water
– small amount of butter
– 2 soup spoons of crème fraîche
– an egg yolk
– As accompaniment: potatoes, omelette or cold cuts

Cut a quality, mature Creuse cheese into small slices as fine as possible. Add to a pottery fondue where a small amount of water, to which pepper has been added, is simmering. Add the butter. Mix gently on a low heat to melt the cheese.

Mix in a large pinch of flower and the egg you previously mixed with two soup spoons of crème fraîche. Continue to mix gently to bind the mixture then pass through a fine sieve.

Serve hot in the fondue with sautéed potatoes and a plain omelette.

Limousin beef with ceps

For those who love good meat, Limousin beef has the reputation for being one of the best! Appreciate the quality and taste of the real thing…

Fry the finely diced ceps in the goose fat in a frying pan for 20 minutes, add salt and pepper. They should be slightly crusty, but soft in the centre. Before serving add minced garlic and parsley.

Using a high heat, seal the beef on both sides in the goose fat. Put into an oven preheated to 220°C (th 7) for 20 minutes for medium-rare.


– 1 kg of beef tenderloin,
– 30 g of butter,
– 800 g of fresh ceps from the Limousin,
– 3 soup spoons of goose fat or 5 of oil,
– 2 cloves of garlic, 1 small bunch of flat parsley, freshly ground salt and pepper