Picardy cuisine

Picardy cuisine (French: la cuisine Picarde) refers to foods and food products from different departments of the Picardy region of France including Aisne, Oise, and Somme. While sharing many similarities with the Nord-Pas-de-Calais region, Picardy cuisine remains unique and is quite different.

Given the presence of lush pastures in the region, dairy products play a prominent role in the local cuisine. Many well-known dishes such as ficelle Picarde, Flamiche aux Poireaux, and Tarte au Maroilles use cheese, cream, and milk as their main ingredients.

While Picardy is not particularly famous for its seafood, Mussels, shrimps, and fish are commonly used in ragouts and gratins. Poultry, pork, and beef are staples of the region and are commonly prepared as stews or roast.

Maroilles cheese

Some of the specialties from this cuisine include maroilles cheese, Picardy champaign, and the Prés salés de la baie lamb. The specialties of the south of Picardy such as Pommeau, Calvados, and Neufchâtel cheese are better known outside of the region. The widely known Chantilly cream is also from the Chantilly region of Picardy.

Products and dishes

Main dishes

• Amiens andouillettes
• Amiens beignet
• Bisteux - A type of potato tarte
• Caghuse - Braised pork and onions in wine or cider
• Ficelle picarde - Savory crêpe stuffed with mushroom duxelle, cheese and cream
• Flamiche aux poireaux

Pastries

• Cugnot
• Gâteau battu
• Galopin

Meats

• Prés salés de la baie de Somme lamb
• Angus beef

Spices

• Herbes séchées de la baie de Somme - Dried wild herbs mixture native to Somme
• Hallencourt camelina oil
• Saffron
• Saffron cider vinegar

Apéritifs

• Apéritif de Picardie verte
• Claret
• Hypocras à la framboise - Rasberry-flavored spiced wine

Wines

• Picardy Champagne
• Terramesnil white and red wines

Ciders

• Cidre du pays de Bray picard
• Vimeu cider
• Thiérache cider

See also

• Picardy region
• Cuisine and specialties of Nord-Pas-de-Calais
• Food portal