“There is something other than meat in Limousin!” The vegetarian catering market is doing well in Haute-Vienne

Meat consumption has fallen by 6% in twenty years. Beef is even more affected with a drop in consumption of almost 20%. Habits are changing even here, a territory known worldwide for its Limousin meat. Brands offering gourmet alternative catering are on the rise in Haute-Vienne.

Limoges is the temple of artisan butchers and Limousin meat. In the city's historic district : the rue de la butcherie, there are many restaurants in which beef is king. But these establishments which make the reputation of local cuisine rub shoulders with other brands exclusively dedicated to 100% vegetarian dishes.

The demand for vegan and vegan dishes has grown significantly in recent years.

Benjamin Pauliat

Restaurant “La Petite Graine” in Limoges

In these restaurants, the atmosphere is often cozy, the service attentive, the predominantly female clientele finds a climate conducive to a quiet lunch break.

I wanted to discover another cuisine and take inspiration from it to consume less meat!

In these restaurants, we cook differently. The objective is to introduce you to delicious and balanced dishes, without any animal products, to prove that it is possible to significantly reduce your meat consumption without losing the taste for eating well.

Every day, Noémie, the chef, prepares delicious, different dishes to introduce new recipes. She is self-taught and uses mainly local and seasonal products. “I don’t want to impose anything on my customers, just offer them different dishes!” The restaurant “La Petite Graine” opened six years ago and since then, its success has continued, the dishes attracted curious customers at first, who turned into regulars!

Still in the streets of Limoges, a “100% vegetarian” grocery store and restaurant has opened its doors: “Greenville”.

Richard opened his establishment a few months ago, the vegetarian trend is a niche market in Limoges according to him, he wanted to experiment with fast food which favors short circuits, far from the chain brands. “junk food” already very present in the city center. Every lunchtime, he prepares healthy dishes, prepared to order.

The majority of my customers don't realize that everything is vegetarian here!

Richard Cessat

Manager of the “Greenville” grocery store-restaurant

A formula that appeals to local workers.

40 km north of Limoges, in the town of Bellac, for twenty years, Eric has been making local dishes, often consisting of meat. But recently, he also prepares vegetarian dishes every day. That day on the menu: poultry crepinettes in brown sauce, beef skewers, but also vegetarian lasagna, with locally produced seasonal vegetables.

Eric Rogemond, the restaurant manager, wants to please all his customers, but he makes sure to offer a 100% vegetarian dish every day. It wasn't easy in this rural town, where many sheep breeders are based… but it works!

Now 5 to 10% of orders are meat-free. Faced with this growing demand, he learned another way of doing things.

A vegetarian dish is not cooked like a traditional dish, we educate ourselves, we research and finally, we adapt!

Eric Rogemond

Manager of the restaurant “Ô bel accueil” in Bellac

In Haute-Vienne, vegetarian restaurants are developing slowly. According to the union professions and hospitality industries in New Aquitaine, the meat-free offering will expand in the coming years.