The
Corrèze Region on Your Plate

Each dish tells the story of Corrèze: Exceptional Limousin meats: Label Rouge beef raised in our pastures, veal raised Under the mother's milk with delicate flavors, farm-raised lamb from the Corrèze plateaus

• Produce from our orchards and vegetable gardens: carefully grown seasonal vegetables, sun-drenched Corrèze fruits
• Wild mushrooms: porcini mushrooms from the Monédières forests, fragrant chanterelles, morels in spring
• Aged cheeses: Limousin PDO selection, farm-made Corrèze tommes
• Corrèze walnuts: virgin oil, crunchy kernels, our local green gold
• River trout Corrèze-style: Local and sustainable fishing

Between comforting dishes and surprising creations, Elina will delight your taste buds and your heart. She skillfully revisits the great classics of Corrèze: crispy millassou, traditional mique, Limousin beef in a salt crust from the Monédières, clafoutis with black cherries from our orchards.

Culinary Philosophy: From Garden to Plate

Elina's philosophy? Working in short supply chains with producers from Chamboulive, Tulle, and throughout Corrèze. Her cultivated vegetable garden On-site, aromatic herbs, heirloom vegetables, and edible flowers are sourced, delicately adorning its creations. A commitment to responsible and local gastronomy.

Our Gastronomic Menus in Corrèze

Our menu evolves with the seasons to offer you the best of the Corrèze region at every time of year. Menus designed to showcase the products at their peak of ripeness.