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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:// | ||
+ | |||
+ | ==== Carbonade Flamande ==== | ||
+ | A beef stew slow-cooked in dark beer, with onions and gingerbread for a subtle sweetness. Comforting, rich, and deeply Northern. [([[https:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== Ragoût d’Escargots à la Bière ==== | ||
+ | Snails simmered in local beer, shallots, and herbs — a Flemish twist on the classic Burgundy-style escargots. [([[https:// | ||
+ | |||
+ | ==== Tarte à Gros Bords ==== | ||
+ | A thick-crusted pie from the Pas-de-Calais, | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== Poulet au Maroilles ==== | ||
+ | Chicken cooked in a velvety sauce of Maroilles cheese and cream. Boldly aromatic — a dream for cheese lovers. [([[https:// | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== Pain d’Alouette ==== | ||
+ | Despite its name ("Lark Bread" | ||
+ | |||
+ | ==== 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:// | ||
+ | |||
+ | ==== Gâteau Battu ==== | ||
+ | A tall, golden brioche-like cake, native to the Picardy region. Rich in butter and eggs, traditionally baked in fluted molds. [([[https:// | ||
+ | |||
+ | {{tag> |