AU PARADIS DAUS LEICHADIERS
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The leichadiers are the gourmets, and they are spoiled. From this paradise, it is Matthieu Clavaud who has the keys. Here, the region's specialities are in honour: trépais, burgou, flognarde, clafoutis to cherries in season, cacalou (walnuts pie) but still doughnuts (to enjoy hot, on site), small financiers, waffles and aumônières (sweet pancakes topped with pieces of apples from Limousin). In salt, various quiches, pâtés (meat or cream), and the inescapable galetou haut, a thick crepe with the buckwheat flour that once served as bread, everything is home and everything reminds us of our Occitan roots.
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