Limoges Cathedral
cathedral located in Haute-Vienne, in France
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Marsac
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Nearby attractions
Cimetière de Louyat
cemetery located in Haute-Vienne, in France
Abbey of Saint Martial, Limoges
abbey located in Haute-Vienne, in France
Église Saint-Michel-des-Lions à Limoges
church located in Haute-Vienne, in France
Saint-Étienne bridge
bridge in Limoges, France
Pont Saint-Martial
bridge in France
Church of St. Pierre du Queyroix
church located in Haute-Vienne, in France
Jardin botanique de l'Evêché
garden in France
Adrien Dubouché National Museum (Limoges)
museum in France, holds the largest collection of Limoges porcelain in the world
Musée de l'Évêché de Limoges
museum in Limoges, France
Chapel of St. Aurelianus, Limoges
chapel located in Haute-Vienne, in France
Augustoritum
archaeological site in France
Dining
La Chapelle Saint-Martin
Elegance reigns in this former porcelain manufacturer's house on the doorstep of Limoges. Works of art, Bernardaud tableware and a hushed atmosphere combine to create a refined experience. In the kitchen, Gilles Dudognon and his son Henri work together to cook up dishes using premium ingredients from the property's vegetable garden and producers in the region. The appealing menu features classics such as pithiviers and lamprey à la bordelaise, alongside more contemporary suggestions such as seared langoustines, cul noir bacon and shell foam. Charming guestrooms, too.
WebsiteNougier
For three generations, this delightful inn has been cultivating the art of hospitality and good food. The chef concocts meticulous dishes that toe the line between tradition and modernity and pay tribute to the seasons. So take a seat and order safe in the knowledge you will eat well!
WebsiteL'Auberge de la Vallée
Locally reared meat (lamb, veal, beef), regional cheeses (mainly goat’s) and veggies from his large market garden… The chef is a fan of the region as you will taste. The delicious food is served in a pleasantly rustic interior. The epitome of a French country inn!
WebsiteLa Cuisine du Cloître
At the foot of the cathedral, this former 17C cloister has plenty of character, courtesy of its old stones blended with more contemporary decor and furnishings. The chef's market-fresh cuisine varies with his mood (multi-course surprise menus in the evening) and the season. His consummate technique and the quality of the ingredients make for a pleasant experience, with a simpler, shorter menu at lunchtime. From the shaded terrace, you can even catch a glimpse of the chef at work in the kitchen.
WebsiteL'Aparté
Arthur Buisson is thriving in this attractive, trendy interior as he rolls out a modern, playful score that makes abundant use of aromatic herbs and spices and seasonings of all sorts. It is only natural that the chef’s globetrotting past influences his vibrant, distinctive craftsmanship. Even better, he also turns out to be a dab pastry chef!
WebsiteMartin Comptoir
Not far from the market (ideal for fresh produce), local lad, chef Martin Dumas, has acquired a faithful crowd of regulars. His culinary score, tailored to today’s tastes, features a concise seasonal menu, generous hunks of meat to be shared and the house speciality, “thickly sliced calf’s liver”, which he learnt from Jean-Paul Arabian in Paris. Peaceful small terrace.
WebsiteAmphitryon
This pretty half-timbered house in the heart of the picturesque village of Les Bouchers is the domain of chef Olivier Polla. His modern cuisine lets the ingredients do the talking (foie gras, scallops, calf sweetbreads, female Muscovy duck etc), prepared according to his inspiration. A real treat for the taste buds.
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