• Source: 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 (like the Maroilles cheese) 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.

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
Gratin picard
Noix du Beauvaisis - parsley ham pâté in jelly
Lapin au cidre - Rabbit braised in cider and served with a creamy sauce
Pâté de canard d'Amiens - a type of duck pâté specific to Picardy
Rissoles de Coucy
Soupe des hortillons
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 - Raspberry-flavored spiced wine
Moretum
Picardy Poiret
Hydromel moelleux
Wines

Picardy Champagne
Terramesnil white and red wines
Ciders

Cidre du pays de Bray picard
Vimeu cider
Thiérache cider
Cheese

Choquoise
Fromage de chèvre fermier de Belleuse
Dauphin
Manicamp
Petit Gerberoy
Rollot
Tomme au foin
Tommes d'Éplessier




See also


Picardy region
French wines
Haute cuisine
Cuisine and specialties of Nord-Pas-de-Calais
Food portal




References






Sources


"La Picardie". Cuisine du terroir. Saveurs d'Annie (in French). Artémis. 2006. ISBN 978-2-84416-480-3. Retrieved 2024-11-17.
Debrie, J.; Debrie, R.; Pigrant, R. (1977). Mœurs épulaires picardes [Food customs of Picardy] (in French). FeniXX rédition numérique. ISBN 978-2-402-64932-2. Retrieved 2024-11-17.

Kata Kunci Pencarian:

• Picardy cuisine
• Picardy
• European cuisine
• Ficelle picarde
• Vieux-Boulogne
• Maroilles cheese
• Flamiche
• Agneau de pré-salé
• French cuisine
• Baguette laonnaise