The gastronomic specialties of Seilhac and its region
Nestled in the heart of the Corrèze region, between Tulle and Uzerche, Seilhac is a destination renowned for its landscapes, heritage, and gastronomy.
From local produce and traditional recipes to local expertise, discover the flavors of the Corrèze to savor during your stay.
Millassou is a potato pancake filled with onions, garlic, and parsley, cooked in duck fat.
It is generally enjoyed with a salad. A real treat!
Slightly different from millassou, farcidures are a type of bread made from raw grated potatoes and mashed potatoes.
This traditional recipe can also be filled with stuffing or bacon.
It's no wonder that calf's head was one of Jacques Chirac's favorite dishes. This specialty from the Corrèze region is a traditional dish prepared with milk-fed veal.
The Corrèze is mushroom country. You can enjoy porcini, chanterelles, morels, and even truffles!
Sautéed, stuffed, or in an omelet, they are among the region's iconic culinary specialties.
If you like clafoutis, you can't miss this creamy apple dessert.
Flognarde is a delicious cake filled with Reinette apples or plums. It can be served warm or cold, accompanied by a glass of Vouvray wine, for example.
There are even competitions for the best flognarde every year.
This giant biscuit is a true institution in Corrèze. It is made from shortcrust pastry, chestnut cream, walnuts, and almond flour.
Step into the shops of artisan pastry chefs to taste the official recipe!
Unpack your bags in a charming hotel in Seilhac and enjoy the gastronomic riches of Corrèze.
The Relais des Monédières welcomes you to a peaceful setting, between Brive-la-Gaillarde and Limoges.
You can easily reach local markets and meet regional producers.
Discover all the gastronomic richness of Corrèze in our restaurant.
Here, the cuisine is traditional and regional, prepared with garden produce, market vegetables, and Limousin beef. Even the pastries are homemade.
On the menu: porcini mushroom omelet, snail stew, rabbit stew, duck confit, or marbled foie gras with figs.
Our charming, rustic rooms are all equipped with a double bed or two twin beds, as well as a bathroom with a shower or bathtub.
Finally, to start your day off right, a traditional breakfast is served from 7:30 a.m. to 9:30 a.m.
Book your stay in Seilhac now!
From local produce and traditional recipes to local expertise, discover the flavors of the Corrèze to savor during your stay.
Potato Millassou
Millassou is a potato pancake filled with onions, garlic, and parsley, cooked in duck fat.
It is generally enjoyed with a salad. A real treat!
Farcidures
Slightly different from millassou, farcidures are a type of bread made from raw grated potatoes and mashed potatoes.
This traditional recipe can also be filled with stuffing or bacon.
Calf's Head
It's no wonder that calf's head was one of Jacques Chirac's favorite dishes. This specialty from the Corrèze region is a traditional dish prepared with milk-fed veal.
Mushrooms
The Corrèze is mushroom country. You can enjoy porcini, chanterelles, morels, and even truffles!
Sautéed, stuffed, or in an omelet, they are among the region's iconic culinary specialties.
Flognarde
If you like clafoutis, you can't miss this creamy apple dessert.
Flognarde is a delicious cake filled with Reinette apples or plums. It can be served warm or cold, accompanied by a glass of Vouvray wine, for example.
There are even competitions for the best flognarde every year.
The Corrèze Galette
This giant biscuit is a true institution in Corrèze. It is made from shortcrust pastry, chestnut cream, walnuts, and almond flour.
Step into the shops of artisan pastry chefs to taste the official recipe!
Stay at the Relais des Monédières to explore Corrèze gastronomy
Unpack your bags in a charming hotel in Seilhac and enjoy the gastronomic riches of Corrèze.
The Relais des Monédières welcomes you to a peaceful setting, between Brive-la-Gaillarde and Limoges.
You can easily reach local markets and meet regional producers.
Discover all the gastronomic richness of Corrèze in our restaurant.
Here, the cuisine is traditional and regional, prepared with garden produce, market vegetables, and Limousin beef. Even the pastries are homemade.
On the menu: porcini mushroom omelet, snail stew, rabbit stew, duck confit, or marbled foie gras with figs.
Our charming, rustic rooms are all equipped with a double bed or two twin beds, as well as a bathroom with a shower or bathtub.
Finally, to start your day off right, a traditional breakfast is served from 7:30 a.m. to 9:30 a.m.
Book your stay in Seilhac now!
