Corrèze cuisine recipe

Corrèze, as we saw in our Prévert inventory of local specialties from Corrèze, is a generous land full of sweet and savory delights... Here is an absolutely not exhaustive list (do not hesitate to contact us for details amender) sumptuous recipes that you can come across at small local restaurants, authentic addresses, guinguettes and small producers... We offer you some Corrézienne cuisine recipes, to make some at home and impress your friends, back from vacation in Corrèze.

Corrèze savory recipes

You're going to settle, our mouths are already watering just thinking about it!

Potato Millassou or Milhassou

Millassou Corrézien is a kind of potato pancake, with onions, garlic and parsley, cooked in duck fat. Yum yum. We eat it with salad (a little greenery!)

Stuffed boletus

When you have beautiful, whole specimens that hold up well and are generous in size, make stuffed porcini mushrooms (large porcini mushrooms are often less tasty than small ones anyway). We will remove the stems from the mushrooms, chop them and sauté them with garlic, onion and parsley to make a sauce with cream. On the other side we are going to prepare a stuffing with sausage meat (it also works well with a vegetarian stuffing, with tofu or seitan for example) and we place a spoonful of it per cap of Ceps, then in the oven topped with Ceps foot cream. Huuuummmm

Fillings

It's another version of the potato pancake, in a ball and boiled! It is a kind of bread, which consists of mash, mixed with raw grated potato. The recipe varies from village to village. Sometimes we only put grated potatoes, which we rolled up in a cabbage leaf, sometimes we garnished with stuffing or bacon. You will have understood it is a traditional recipe typical of Corrèze!

The Tourtous

Between the buckwheat pancake and the Breton sweet cream, there is the Tourtou Corrézien. It's a pancake. with the addition of a little buckwheat flour, to give it character and a rustic side. Thicker and longer to cook than a pancake, it was generally eaten with savory preparations (to replace bread) or cheese. It also works with dishes in sauce, rillettes, pâté!

The Mic

La Mique is a specialty of the region, of the Dordogne Valley more specifically. It is a ball of bread cooked in broth. We will easily see a dish from our ancestors, to pool the evening broth: a dish of the poor succulent with a little salty. The remains of Mique are drained, returned to the pan or in the oven and garnished with egg or grated cheese, with a salad it's divine...

Calf's Head

A real grandmother's dish that has a taste of childhood in the memories of many inhabitants of rural areas. In the land of suckling calves, easy to find! For the record, know that it was one of President Jacques Chirac's favorite dishes! Choose it from an artisan butcher, a small producer or a tripe maker.

Andouille meat: The real andouille Corrézienne can be preserved in brine (a salty preparation). So we're going to wash it (or not and you don't salt your dish) and it's the basic ingredient of Mique broth (see above) or salted pork, or even vegetable broth.

Cod in the Limousine

Cod in the Limousin? We also say cod à la Briviste! It is a fish adopted by the Corréziens, could this be because it keeps well in its salted and dehydrated form? The gabarriers could keep it on board and prepare it with water from the river.

The Potee Limousine

If all regions have their hotpot recipe, that of Corrèze has the specificity of being, in its traditional version, made with pig (or pork) ass black!

The Sanguette

A bit special for the uninitiated. We are going to collect the blood of a poultry just killed, which we are going to pour on slices of garlic bread with shallots and parsley, then which we are going to brown in duck fat.

Limousine Pie

It is also called Pâté Limousin, it is an ancestral recipe, with potatoes and meat, enclosed in a shell of puff pastry, it is delicious very hot with a salad.

La Brejaude

Here is a traditional soup, a kind of stew with bacon, vegetables and bread. It is really the bread that is characteristic of the recipe, it must be dipped in the soup, soaking it completely.

Brive Violet Mustard

We are not talking here of a recipe of course, but of a condiment, the famous violet mustard from Brive. The amusing particularity is that there is absolutely no violet (the flower) which enters into its composition. Its name is taken from its purple color, due to the grape must that composes it. It is milder than traditional mustards and slightly spicy; It is perfect with beautiful pieces of meat, but also in sauce, to which it gives a nice color.

Recipes for pastries, cakes and sweet treats

We move on to sweet delicacies, fewer in number, but still very gourmet and traditional.

La Flaugnarde or Flognarde with apples from Limousin

Halfway between Alsatian apple pie and Breton clafouti, here is the Flognarde Limousine! A kind of pancake batter with a lot of eggs is coated on peeled and cubed apples, caramelized in butter beforehand.

Boulaigou

Comparable to a particularly thick pancake, with milk, butter, eggs, flour. You can add rum, a local brandy or vanilla. When we tell you thick, it's really 2cm thick! You have to be careful not to burn it, you will prick it during cooking to distribute the dough.

The Galette Correzienne

An institution! It's made with fresh butter, it's like a giant biscuit, with shortcrust pastry, chestnut cream, walnuts, and ground almonds. There is an official recipe to follow and it can be found at artisan pastry chefs and in some supermarkets that sell local products.

The Trepais

Here is a delicious Limousin cake, which can be found at pastry chefs in the region. It consists of a chestnut mousse, combined with a dark chocolate mousse placed on a kind of almond meringue pastry puff pastry with hazelnut praline cream. It's not good for the diet, but excellent for the taste buds and morale! You will recognize it by its triangular shape.

Caillade Tart

We eat it sweet or savory, it's a sugar and cottage cheese tart, with fresh cream and a lot of egg. Its taste is tangy, it is eaten at the end of a meal or as a snack.

The chestnut cake

Another specialty with chestnuts, a very simple soft cake that we will serve with a creamy chocolate cream. A gourmet and successful marriage.