Great places for shopping in Limousin in June (updated in 2024)

"The red wine store near Grandham Square is recommended to visit once if you have the favorite red wine. It’s okay to not understand red wine or don’t want to buy it. Anyway, you can taste it for free. Some red wines from previous years are sky-high, and the ordinary red wine price is at 40-60 euros."

"The shop is famous in La Roche, the only shop in France that sells products related to the Adventures of Tintin. For us after 80, the Adventures of Tintin have a very meaning for us. When we come here, everything feels very kind and reminds us of our full childhood memories. It is really interesting. You may as well buy a little for memory."

"This is a store that specializes in French wine, and after entering, the house is full of wines, almost all regions of France. The boss is very friendly, although the English is not good, but will try to explain the advantages of the various wines, and finally carefully packaged. It is worth mentioning that his family has a cellar, and down the stairs in the house is a medieval-style cellar, which has hundreds of wines and winemaking utensils, which is very helpful for understanding French wine culture."

"Like Saisons, the operation management and other details of Experience are also responsible for students, and Experience even has to "leave it alone" some Experience's restaurant decoration, dishes development, menu design and meal and wine matching are all handed over to students. Each item will become a scoring indicator of student achievement. After all, students who don't know how to run a restaurant will not be a good chef. Of course, the experienced team of teachers is responsible for the whole process of supervision, guidance and control. The chef responsible for the evaluation of cooking skills is Florent Boivin and Olivier Pons. Both chefs are not small: the chef is one of the French food representatives, has worked in many Michelin Samsung restaurants, after winning the MOF in 2011, the next year began to teach in the college. ☝ and Florent Boivin chef Olivier Pons chef career has been 25 years, his cooking is common to a variety of fresh, seasonal ingredients, before entering the college, the chef from Burgundy has worked in more than a dozen famous restaurants in the world. Under the leadership of two chefs, the restaurant offers diners three themed menus from Wednesday to Friday: la cuisine Contemporaine, Air du temps and Créative. Students can freely put their imaginations on these three menus, but ultimately must point to uniqueness and creativity. I think college students should be able to hand in a satisfactory test paper this semester, whether it is taste or service, after the meal. The sardine party is a fun meal. The cooking method is similar to the Japanese sashimi, but the Western style is very artistic, and the first visual feeling is young vitality. The sardines are very generous, just one bite, and leave no gap in the tongue. The fish fat is smooth and slowly melted in the mouth, and the freshness is released in conjunction with the beauty. It is delicious and the cheeks are fragrant. The crispy skin of the salmon is another fish dish, but it is a different approach. The salmon was fried to the right crispy, and the gap between the fish was slightly larger, just enough for the sauce to penetrate. A knife was cut into the slightly scorched yellow epidermis, and the white fish appeared in front of you with a steaming soft light, and there was a hearty tenderness at a glance. Compared with the previous two fish dishes, this French saddle is fierce and sharp, whether it is from the appearance or taste. Venerable meat should be pre-cured with rosemary, black pepper and other spices, enough time for these spices, so that they shuttle in the meat, so eat every piece of meat in the import in addition to the warm sweet fragrance of venerable, but also with spices of the fierce and attractive incense, two-pronged, It stimulates smell and taste."

"The service of this restaurant is still very good. There is a little brother who is very handsome and very enthusiastic. Later, it was found that this store is a chain store in many places in New Zealand. The amount of dishes here is particularly large, and four people and three staple foods have not been eaten. The steak tastes very good, the sauce tastes very good, and the amount of supporting is particularly large. I don't particularly like lamb chops, but the lamb chops here are delicious and there is no sheep smell. The pork ribs are ranked very high, so I ordered one, and there is a lot of quantity inside. Can't finish eating! The side dishes of the three staple foods are very different, and even the roasting method of potatoes is delicious! Overall, this store is quite good and worth trying."