CULINARY TOUR DE FRANCE – NEW AQUITAINE – (LIMOUSIN)
The region of Limousin , under Aliénor d’Aquitaine, entered the Anglo-Angevin Kingdom in 1152 with Aquitaine, but was occupied by French troops from the 13th century. In 1360, the Limousin was returned to England to be immediately reconquered in 1374, and was, during this period of the Hundred Years War, regularly looted by the English .
The inhabitants spoke Limousin, which was a kind of Provençal Roman dialect spoken as far as Auvergne (langue d’oc), the troubadours in the 13th century giving it its letters of nobility.
It was in the 18th century that the clay used to make porcelain was discovered in the south of Limoges, which made the town prosperous and so famous afterwards!
Are you an hazelnut lover? Then this delicacy is for you!
The creusois (from the Creuse region) recipe comes from a parchment of the XV th century discovered during works in a former monastery in the canton of Crocq. Written in old French, it was then translated. The cake was said to be “baked in a hollow tile”.
Find the recipe : Creusois HERE
The very popular clafoutis appeared in central France, more precisely in Limousin , during the 19th century in a text. Among the Auvergnats, the clafoutis is called “millard” or “billion” when it is made with black cherries .
The word clafoutis comes from the Occitan dialect “clafir”, which means “sprinkle, fill”: this means that the dish is filled with cherries. The cherry trees arrived quite late though, even if we find traces of cherry plantations from the Middle Ages. It’s a rather recent dish.
Find the recipe : cherry clafoutis HERE
