Regions - Central France - Limousin
Regions — Central France — Limousin
Region at a glance
Major City: Limoges, Brive-la-Gaillarde
The Limousin region, on the western slopes of the Massif Central attracts visitors in search of unspoiled countryside.
The Corrèze, Creuse and Haute Vienne contain hills and gorges, and lush green meadows. Numerous ancient village churches dot the landscape as well as more imposing abbey churches and fortresses.
Its moorlands have made the Limousin a region of horse-breeders. The Anglo-Arab horse originated from the famous studs at Pompadour, and this region is today an ideal place for an equestrian holiday.
The many lakes and rivers of the Limousin provide endless possibilities for canoeing, sailing, wind-surfing and other water sports. Fishermen will also appreciate the abundant trout in the regions streams and brooks.
Limousin is also well-known for the famous Limoges enamel and porcelain, and tapestries from Aubusson.
Places of interest
Aubusson Long tradition of tapestry making, Jean-Lurcat Artistic and Cultural Center, Hotel de Ville tapestry collections
Gimel-les-Cascades A charming hamlet, set in a deep gorge
Gueret Built around a monastery founded in the 8th century, the Municipal Museum houses a fine collection of porcelain.
Limoges Porcelain, enamel and faience work, chateau, church of St. Michel-de-Lions, Cathedral of St. Etienne
Solignac The Abbatiale Church
Segur-le-Chateau Picturesque village dominated by its fortified chateau, the house of Henri IV
Treignac Rocher des Folles with a view of the Vézères gorges
Tulle 12th century cathedral, City Museum, Maison de Loyac, cathedral cloister
Uzerche Site of a famous 8th century siege by the Sarazins
Technical tourism and sports
Limoges porcelain, tapestries in Aubusson
Canoeing, horse-back riding, biking, hiking
Limousin is known for a marvelous soup called bréjaude, eaten with rye bread, and so thick with cabbage and other vegetables that a spoon will stand up in it. Traditional dishes include a variety of stews such as potée, cabbage stew, cassoulet, beans and pork and sauced dishes, accompanied by chestnuts or rye pancakes. The beef of the region is extremely tender and full of flavor. Deserts include thick home-made cakes: clafoutis with cherries, flaugnarde with apples, galette Corrézienne, and the almond cake of the Creuse.
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