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hauts-de-france_cuisine [2025/07/15 01:31] (current)
aga created
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 +====== Hauts-de-france Cuisine ======
  
 +==== Flamiche aux Maroilles ====
 +A pungent but delicious savory tart filled with Maroilles cheese, eggs, and cream. Served warm with salad — simple, rustic, and intensely cheesy. [([[https://asstrongassoup.blogspot.com/2014/09/tarte-au-maroilles-lazy-persons-guide.html|As Strong As Soup]])]
 +
 +==== Carbonade Flamande ====
 +A beef stew slow-cooked in dark beer, with onions and gingerbread for a subtle sweetness. Comforting, rich, and deeply Northern. [([[https://www.craftbeering.com/carbonnade-la-flamande-beef-stew-belgian-dubbel-ale/|Craft Beering]])]
 +
 +==== Potjevleesch (“Potted Meat”) ====
 +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. [([[https://zafranfoodspice.com/potjevleesch-with-gelatin.html|Zafran Food Spice]])]
 +
 +==== Chicons au Gratin ====
 +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. [([[https://memoriediangelina.com/2010/10/30/chicons-au-gratin/|Memorie di Angelina]])]
 +
 +==== Welsh Rarebit à la Picarde ====
 +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. [([[https://www.pardonyourfrench.com/beer-and-cheddar-welsh-from-hauts-de-france/|Pardon Your French]])]
 +
 +==== Ficelle Picarde ====
 +A rolled crêpe filled with ham, mushrooms, and shallots, baked in a creamy white sauce. Elegant yet rustic — often served as a starter. [([[https://www.manusmenu.com/ficelle-picarde|Manu's Menu]])]
 +
 +==== Ragoût d’Escargots à la Bière ====
 +Snails simmered in local beer, shallots, and herbs — a Flemish twist on the classic Burgundy-style escargots. [([[https://delishglobe.com/recipe/french-escargots-de-bourgogne/|Delish Globe]])]
 +
 +==== Tarte à Gros Bords ====
 +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. [([[https://gastronomie-hautsdefrance.fr/produits/libouli-pie/|Gastronomie Hauts-de-France]])]
 +
 +==== Soupe à la Bière ====
 +A hot beer-based soup with egg yolks and sugar — once a breakfast dish for laborers. Sweet, strange, and undeniably regional. [([[https://www.atelierdeschefs.fr/recettes/10911/soupe-a-la-biere/|L'atelier des Chefs]])]
 +
 +==== Coquilles Saint-Jacques à la Picarde ====
 +Scallops served in a creamy mushroom sauce, often topped with breadcrumbs and baked in their shells — luxurious but locally grounded. [([[https://www.saveur.com/article/Recipes/Classic-Gratineed-Scallops/|Saveur]])]
 +
 +==== Poulet au Maroilles ====
 +Chicken cooked in a velvety sauce of Maroilles cheese and cream. Boldly aromatic — a dream for cheese lovers. [([[https://cookidoo.pl/recipes/recipe/pl/r251386|Cookidoo]])]
 +
 +==== Tarte au Papin (Tarte au Libouli) ====
 +A regional milk tart flavored with vanilla, a bit like flan on a yeasted pastry crust. Found especially in mining towns like Lens. [([[https://pl.pinterest.com/pin/553028029254859777/|Pinterest]])]
 +
 +==== Pain d’Alouette ====
 +Despite its name ("Lark Bread"), it’s actually a hearty bread with grains and sometimes lardons — nourishing and often eaten with soups or cheeses. [([[https://breadthroughhistory.wordpress.com/2015/04/18/pain-degalite-a-bread-worth-fighting-for/|Bread Through History]])]
 +
 +==== Lapin à la Gueuse ====
 +Rabbit stewed in Gueuze beer, giving a tangy depth, with prunes or raisins sometimes added for sweetness. A dish of contrasts. [([[https://delishglobe.com/recipe/belgian-lapin-a-la-gueuze-rabbit-in-beer-sauce/|DelishGlobe]])]
 +
 +==== Gâteau Battu ====
 +A tall, golden brioche-like cake, native to the Picardy region. Rich in butter and eggs, traditionally baked in fluted molds. [([[https://asstrongassoup.blogspot.com/2015/02/gateau-battu.html|As Strong As Soup]])]
 +
 +{{tag>food culture geography}}
hauts-de-france_cuisine.txt · Last modified: 2025/07/15 01:31 by aga