"Amazing food, hospitality and accomodation. My only regret was we couldn't stay longer." Mark J (London)
We use local, seasonal, produce in our delicious evening meals and take inspiration from many local Limousin dishes.
For 20 Euros per person (12 Euros for under 12's) you are treated to 3 mouthwatering courses plus cheese and coffee. We have a range of wines and other beverages available to accompany the meal. For those who require a lighter meal (or something for lunchtime) click here to download further information
Andrea's chili non-carni: a vegan chili made with tofu (recipe at bottom of page)
Example menus
French Onion Soup with large cheesy croutons
Locally sourced mushroom pie with fresh vegetables
Clafoutis* (this is a traditional dish of the Limousin area made with black cherries, but – depending on season - we may substitute the cherries with other seasonal fruit)
Breakfast and vegetarian evening meals may be served in the kitchen or dining room.
Nut Pâté with home-made herb bread
Lentil and vegetable lasagne
Tarte tatin*
Pâté de pommes de terre – a speciality of the department of La Creuse. This is potatoes and crème fraiche in pastry.
“orange dinner” – not made with oranges! A spicy dish made with all things orange in colour – carrots, sweat potatoes, red lentils, and apricots, served with couscous - See recipe at bottom of page!
Gateau creusoise* – a delicious local cake served with crème anglaise
*(Or perhaps you would like to try "the best cheesecake I have ever tasted" (Laurent Boucher, Head Chef of JessieetLaurent.com). If you would like to know more about this story click here)
Many of these are (or can be made) vegan.
Below are some recipes - feel free to distribute these recipes, but please credit Andrea and link back to this website!
If you want to see more of our recipes why not visit our blog about France and vegetarian/vegan food:
New! Recipe book available for discounted price!
"thanks a mill for sending the book. It is really lovely - beautifully put together. And next weekend have a veggie friend for supper for whom I will def make things from the book. P is paging through it now saying mm lovely." Viv (London)
"The book looks great, I'll be trying the recipes in the new year!" John and Jenny (France)
"Delighted with the veggie cookbook and look forward to working through it" Malcolm and Jean (Wales)
"Just to let you know that the books arrived safely. Thank you. They are beautiful and perfectly in time for Christmas. I am certain that the recipes will impress my vegetarian and omni friends alike. A few of the recipes from your website are already my firm favourites."
Anita (Australia)
"Received the books today - they are lovely!" Joanne (London)
"we saw a copy... and very impressed we were too - beautifully laid out and illustrated. Have ordered a copy." Ewan (Wales)
Andrea’s “Orange Dinner” – Moroccan tagine to serve 4
1 large onion
4 cloves of garlic (crushed or sliced – it is stronger if you crush it)
1 sweet potato
3 Large carrots
1 orange (or red) pepper
150g red lentils
100g dried apricots
500ml passata or 1 large tin of tomatoes
1 tbsp harissa
1 veg stock cube
250mls water
½ tps turmeric
2 tps dried mixed herbs
½ tsp ground cumin
400g tin chickpeas
A glug of olive oil
Chop all the vegetables chunkily. Rinse the red lentils well.
Fry the onions in olive oil until soft but not brown. Stir in the garlic and cook for a further minute.
Add passata/tomatoes and the stock cube and water.
Add lentils, carrots and herbs and spices and harissa.
Bring to boil, stirring so lentils don’t stick. Simmer for 5 minutes then add sweet potato and apricots.
Simmer for a further 5-10 minutes, add more water if becomes too sticky – should have consistency of a stew.
Add chickpeas and pepper.
Simmer until lentils and vegetables are cooked (approximately 15 minutes). Adjust seasoning to taste.
Serve with couscous and a large glass of your favourite wine!
Andrea’s Chili non-carni . A delicious vegan chili made with tofu: a recipe from 3placedesarbres.com vegetarian B&B in the heart of France
1 large onion (chopped finely)
6 medium mushrooms (chopped finely)
Four cloves of garlic (crushed if you want it strong, sliced if less strong)
Pinch of black pepper
100mls red wine
3 small carrots (chopped finely)
Carton of passata (or large tin of tomatos)
Tbsp harrissa
Flat tsp coco powder
2 tsp paprika (smoked is good if you can get it)
1 vegetable stock cube
Tbsp sunflower oil for frying
Tsp mixed herbs
½ tsp sugar
150-200g block of tofu (crumbled – squish it with your hands for a rough uneven texture)
Tbsp tomato puree
1 red pepper
½ tsp cumin
400g of cooked (or tinned) kidney beans
Fry the onions in sunflower oil for 2 minutes, add the mushrooms. Fry for a further 2-3 minutes. Add garlic, fry for 1 minute. Add black pepper.
Add red wine and bring to boil.
Add all other ingredients (except for kidney beans). (If you like it hot at this stage add some chopped jalapenos, if you like your chilli with a bit of texture add 50g of soya mince – you will need to add more water – 100mls at a time, but you will need to judge it as it is not an exact science).Bring back to boil and simmer for 15 minutes.
Add kidney beans. Check seasoning – heat should build up slowly, rather than hitting you between the eyes! Add more to taste. Colour should be dark and rich. Feel free to add water at any point if you feel the mixture is too thick.
If you can wait the flavour improves. Best to leave until the next day, but just by turning off the heat, covering it and leaving it for an hour or more, before re-heating it and serving, you will notice a deeper flavour.
Serve with tortillas and/or rice with guacamole and jalapenos.
Also delicious in a jacket potato. Or to make a superbly spicy vegan “shepherds pie” put chilli into an oven proof dish, top with mash and bake it in the oven until the potato goes a light brown – YUM!
Next step? Try experimenting by adding different types of beans/vegetables.
www.3placedesarbres.com - vegetarian chambres d'hôtes (b&b) in Felletin, 23500, La Creuse (23), Limousin, France