Limousin

** //__LIMOUSIN__// **
There Are Link,Pictures And Information Included In This Page .. Theres Even Some Details On Good Hotels In Limousin With Links Too The Pages :) Hope You Enjoy This Page Full Of Information About Limousin :):)
 * This Is A Page Telling You All You Need Too Know About Limousin A Region Of France !

The Regional Capital Of Limousin Is Limoges A Bit Like Limousin !x**

Agriculture mainly bovine and potatoes. The cattle industry is very important (charolais and limousine), also wood, leather and other derived products. Also mechanical and other technical due to hydro-electric. Once part of Aquitaine (11-1200) and the spoken language was Limousin which was of Oc origin, the French language enforced in the 20th century. Regional capital : [|Limoges]

**Another map of Limousin**



Limousin is a historic province of central France in the northwestern part of the MASSIF CENTRAL. Rich pastures are used for raising Limousin beef cattle, one of the leading breeds of Europe. Other traditionally famous products of the region are AUBUSSON tapestries and enamels and porcelains from LIMOGES, the historic capital and present regional center.


 * T he region's name is derived from the Lemovices, a Gallic tribe native to the area during the pre-Roman and Roman period. The area was controlled by Romans from about 50 BC. In the 16th century it came under Frankish rule. In 918, Limousin became a fief of Aquitaine, and during the Middle Ages it became well known for its troubadour poetry. Beginning in the 12th century, French and English kings vied for the control of Limousin, and during the Hundred Years' War (1337-1453) France gained control of the area. King Henry IV annexed Limousin to the French crown in 1607. In 1790 the province was divided among the present-day departments of Corrèze, Creuse, and Haute-Vienne.**

The citys population in 1990 was 133,464! Limoges was originally the roman city of Augustoritum.Two towns grew up there one near the river and one on the hillside, where the Abbey of Sant Martial (9th century), a medieval pilgrimage center, was located.The two towns were united in 1792. Limoges is the birthplace of Pierre Auguste Renoir.
 * Limoges is the capital city of Haute-Vienne department and industrial and commercial center in south central France.

THESE ARE SOME FOODS AND DRINKS FROM LIMOUSIN FRANCE ... THERE WILL BE SOME LINKS INCLUDED ...**

__Cassoulet__
The Cassoulet is a typical French dish. Its history would go up with the Hundred Year Lasting war, in the XIVth century and it would have been born at the time of the siege of the town of Castelnauday by the English. To give strenght before the battle, the inhabitants of the capital of the Lauragais region would have prepared a gigantic stew made up of all their stock of beans and meats of all kinds (geese, pigs...). This meal worthy of Pantagruel would have made it possible to the French to gain the victory. [] The Cassoulet of Castelnaudary is composed of haricot beans, sausage of Toulouse, a piece of goose or duck confit in its grease, a piece of pig, pork rinds and of duck or goose grease. It draws its name from the "cassole", a hollow dish out of terracotta which, with time, changed to give its name to the cassoulet. Delicious heated, it became the traditional dish of south-west before gaining the tables of whole France. [|The true Cassoulet recipe] __ Festive Menus __ The end of the year celebrations/parties are, for number of people, an opportunity to share with relatives and/or with friends. A moment we wish to share with you as well in a way. It took a long time to Patrick Asfaux to prepare the following 14 recipes : four different thematic menus which will, I am sure, make the good 'cuisine' connoisseurs delights. Menu for the Spendthrifts : spécial for limited budgets - [|Chicken Liver Parfait, Mushroom Coulis and Roasted Peanuts] - [|Barbarie Duck Stew with BlackCurrant, Red Wine and Pasta with Walnut Butter] - [|Orange Marmelade Swiss Rolls, iced with Black Chocolate and Roasted Hazelnuts]

Conviviality Menu : all prepared in advance - [|Crayfish, Curry Cream and dice of Cucumber] - [|Glazed Loin of Lamb, Mushroom and Jerusalem Artichokes Cake] - [|Chocolate Marquise, Roasted Coffee Flavour Custard]

Lasting Parties Menu : light and refined - [|Parcel of Leek and Smoked Salmon] - [|Roasted Strips of Duck Magret with Sweet and Sour Mirabelle Plum Sauce] - [|Clémentine Gratin with a Grand-Marnier Sabayon]

Carpe diem Menu : no limit ! - [|Hot Oysters in a Sauternes Sabayon, French Endives Confit] - [|Roasted Scallops, coated with Hazelnut Crumbs] - [|Duck Confit Parmentier, Foie Gras and black Truffles] - [|Brut Champagne Sabayon with Crunchy Cookies] - [|Curved Tile shape King size Cookies]

__Kir__ Mr Félix Kir (born in 1876 in Côte d'Or, in the heart of Burgundy) was a canon, ordained as a catholic priest in 1901. He used to be a major Resistance fighter against the German occupation during WW 2 and got the French Honour Cross in 1946. During the same year, he became a member of the French Parliament as a "député" and the mayor of Dijon, the most important city of Burgundy, what he still was when he passed away. This is during this period that he started offering, for all public events parties in Dijon, a pre-meal drink all the Burgundese people already knew under the "blanc-cassis" (in English "white wine-blackcurrant) name people used to drink in bars everywhere in France. At a point when this drink became quite popular, the Damidot family, owner of the biggest liquor factory of Dijon, called Lejay-Lagoutte, asked from Dijon's mayor the authorisation of using his (Kir) name. Probably flattered that such an important family wanted to pay him a tribute, he accepted. Some time later, seeing the increasing success of the Lejay-Lagoutte "kir", he invited the other liquorits in order to grant them the same privilege but it was too late : Lejay-Lagoutte had registered the "kir" trade mark. Despite numerous court cases, and at the final appeal step, the highest instance court ("Cour de Cassation") confirmed on October 27, 1992 that the Lejay-Lagoutte company was the exclusive (and forever) owner of the "kir" trade name And now the original (from the origin) proportions of a true " KIR "

1/3 blackcurrant cream from Dijon 2/3 white Burgundy wine (Aligoté grapes)

However, in most bars and "cafés" (and because of the sugar surplus coming from the fruit cream) kir is now made with these proportions :

1/5 blackcurrant cream from Dijon 4/5 white Burgundy wine (Aligoté grapes)

Personally, I prepare it when the first blackcurrant creams of the year are available at the wine merchants and I use a cool aligoté wine from Chitry, a small village close to Irancy in the Yonne department. I serve it with still warm "gougères" (salted cheese choux buns)(note of the translator : I will soon translate th gougère recipe into English).

You will find many variations of this recipe, with rapsberry, blackerry or peach cream, Champagne or other sparkling wines etc... However, one must pay a tribute to the clairvoyance of this excellent canon, died in 1968 at the age of 92 years who allowed this nice small regional drink to become, today, the most drunk apéritif in the world. Of course, drink it in moderation !

[] [] [] [] More Will Be Added As Found !...//**
 * //__Some Hotel Links And Bed And Breakfast Links ...__