A pungent but delicious savory tart filled with Maroilles cheese, eggs, and cream. Served warm with salad — simple, rustic, and intensely cheesy. 1)
A beef stew slow-cooked in dark beer, with onions and gingerbread for a subtle sweetness. Comforting, rich, and deeply Northern. 2)
A cold terrine of pork, chicken, rabbit, and veal in a lightly gelatinous broth, flavored with vinegar and herbs. Traditionally eaten with fries and mustard. 3)
Belgian endives (called chicons here) wrapped in ham, baked in béchamel sauce with cheese on top. Bitter, creamy, and savory — a staple in local households. 4)
A local take on the British dish: bread soaked in beer, topped with ham and cheddar-like cheese, then baked until bubbly. Served with fries, naturally. 5)
A rolled crêpe filled with ham, mushrooms, and shallots, baked in a creamy white sauce. Elegant yet rustic — often served as a starter. 6)
Snails simmered in local beer, shallots, and herbs — a Flemish twist on the classic Burgundy-style escargots. 7)
A thick-crusted pie from the Pas-de-Calais, filled with sugar, butter, and sometimes fruit. The rim (gros bords) is folded in, giving it a rustic look. 8)
A hot beer-based soup with egg yolks and sugar — once a breakfast dish for laborers. Sweet, strange, and undeniably regional. 9)
Scallops served in a creamy mushroom sauce, often topped with breadcrumbs and baked in their shells — luxurious but locally grounded. 10)
Chicken cooked in a velvety sauce of Maroilles cheese and cream. Boldly aromatic — a dream for cheese lovers. 11)
A regional milk tart flavored with vanilla, a bit like flan on a yeasted pastry crust. Found especially in mining towns like Lens. 12)
Despite its name (“Lark Bread”), it’s actually a hearty bread with grains and sometimes lardons — nourishing and often eaten with soups or cheeses. 13)
Rabbit stewed in Gueuze beer, giving a tangy depth, with prunes or raisins sometimes added for sweetness. A dish of contrasts. 14)
A tall, golden brioche-like cake, native to the Picardy region. Rich in butter and eggs, traditionally baked in fluted molds. 15)