French Gourmet box from the Limousin Region

You can't get good products without good artisans, of course, but it’s even more important to have the right soil and climate conditions for obtaining premium raw ingredients. And one of those green, pristine little gourmet paradises is Creuse. A generous, genuine land where nature is both wild and welcoming, a region of lakes, hills, sheep and cattle. Don’t let this Creuse gourmet hamper slip through your fingers!

Contents of our gourmet box from the Creuse, Limousin gastronomy:

• “1000 Triple” craft beer (7% ABV, 75 cl)
• Pâté of farm-raised Limousin chicken delicately seasoned with saffron (90 g)
• Delicious olivade with Creuse wild garlic (130 g)
• Savoury Limousin beef stew cooked in white wine and chestnuts (320 g)
• Creamy dairy dessert with candied chestnut paste (80 g)
• “Le Creusois”, the authentic soft hazelnut cake from Creuse (family size, 320 g)
• Organic Limousin chestnut jam (340 g)
• Irresistibly delicious chocolate and hazelnut fondant (80 g)

Details of the products in our gourmet box from the Creuse and our small craftsmen below.

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The GOURMET BOX of the Limousin gastronomy, beer and food box from the Creuse region

A gourmet box filled with products from small authentic producers in the Creuse which will take you on a journey of discovery of this generous gastronomy, with some very nice gourmet discoveries...

“1000 Triple” craft beer (7% ABV, 75 cl)

biere-artisanale-1000-tripleCraft Brewery: La Brasserie du Plateau, Christian Adnet & Zoé Joli.

As their brewery started out in the old Croze train station on the Millevaches Plateau, it makes sense that Zoé and Christian chose to call their beer “1000” (mille in French) as a tribute to this unique natural enclave. We went with their Triple beer, a special recipe that derives its essence from the combination of malt whisky, slow fermentation, potent hops and high alcohol volume.

This craft beer is the perfect companion for savouring the delights in your Creuse gourmet hamper.

 
Pâté of farm-raised Limousin chicken delicately seasoned with saffron (90 g)

pate-poulet-fermier-safranArtisan: Terres de Haute Marche, Grégory Guerinet, producteur fermier.

In a privileged spot in the heart of Creuse, Grégory runs a small farm where he grows and processes saffron and also raises Limousin chickens, an ancient French poultry breed.

The combination of this tender meat with saffron and other natural flavour enhancers gives us a savoury pâté—the perfect way to kick off your gourmet feast!

 
Delicious olivade with Creuse wild garlic (130 g)

olivade-ail-des-oursArtisan: L'Enchanteur des Saveurs, Bruno Dorge, transformateur artisanal de fruits et légumes.

The Allium ursinum plant—known as wild garlic or, in French, l'ail des Ours, meaning “bear’s garlic”—owes its curious name to the fact that bears are said to munch on its leaves to clean out their digestive systems after hibernation. There aren't many bears in Creuse, but there’s plenty of bear’s garlic in these unspoilt wilds...

We loved this recipe because the hint of garlic adds a delightful zest to the olivade. On toast, we bet you’ll love it too!

 
Savoury Limousin beef stew cooked in white wine and chestnuts (320 g)

daube-boeuf-race-limousineArtisanal Cannery: Les Mille Sources, Pascal Valadeau, artisan conserveur.

Les Mille Sources makes tinned delicacies using local, traditional and artisanal products, including—bien sûr—the region’s famous Limousin beef.

Free of artificial preservatives, additives and colouring, this homestyle stew with chestnuts is both healthy and delicious. Warm over low heat and dig in.

 
Creamy dairy dessert with candied chestnut paste (80 g)

creme-dessert-chataigneArtisanal cannery: Les Mille Sources, Pascal Valadeau, artisan conserveur.

Chestnut trees rule the roost in the foothills of the Massif Central.

Enjoy their fruit in this creamy mouth-watering dessert... You’ll savour every spoonful!

 
“Le Creusois”, the authentic soft hazelnut cake from Creuse (family size, 320 g)

le-creusois-gateauArtisans: Association Le Creusois, Maison Giraud, Sylvie et Didier Giraud, artisans pâtissiers.

This association consists of artisans and pastry chefs who make the authentic “Le Creusois” cake with their own hands: zero preservatives, pure butter and, of course, hazelnuts. According to legend, the recipe for this delicious cake was translated from a 15th-century parchment found in the ruins of a local monastery.

Meltingly soft and tender, the Creusois is the perfect morsel to serve with coffee or tea. Careful: it’s addictive.

 
Organic Limousin chestnut jam (340 g)

confiture-chataignes-bioArtisan: Collines en Limousin Bio, Spécialiste dans la fabrication de confitures, coulis & chutneys.

Our artisan’s jams are cooked outdoors in a stainless steel cauldron, using no acidity regulators or emulsifiers.

Nothing but the best hand-picked nuts (60% chestnut content!), organic sugar and a bit of pectin if there isn’t enough in the nuts. Gourmands, you’re in luck.

 
Irresistibly delicious chocolate and hazelnut fondant (80 g)

fondant-chocolat-noisetteArtisanal cannery: Les Mille Sources, Pascal Valadeau, artisan conserveur.

Our artisan combines hazelnuts with chocolate in a fondant with a particularly rich, silky texture that melts in your mouth.

No preservatives, artificial colouring or additives—in this case, a little of what you fancy does you good!

 

Bon Voyage to la Creuse!