Picardy cuisine
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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[1]) 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.[2]
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.
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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.[3] The widely known Chantilly cream is also from the Chantilly region of Picardy.
Products and dishes
[edit]Main dishes
- Amiens andouillettes
- Amiens beignet
- Bisteux - A type of potato tarte[4]
- Caghuse - Braised pork and onions in wine or cider[5]
- 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[6]
- Pâté de canard d'Amiens - a type of duck pâté specific to Picardy[7]
- 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
[edit]References
[edit]- ^ Artémis 2006, p. 9.
- ^ "Specialities from Picardy". FrenchEntrée. 2012-12-18. Retrieved 2024-05-16.
- ^ Routard.com. "Picardie - Cuisine, gastronomie et boissons". Routard.com (in French). Retrieved 2024-05-16.
- ^ Marmiton-aufeminin. "Pâté de Pomme de Terres ou 'Bisteu'". Marmiton (in French). Retrieved 2024-05-16.
- ^ "La caghuse de stéphanie par Julie Andrieu". L'Académie du Goût (in French). Retrieved 2024-05-16.
- ^ Rushton, Stacy. "Lapin au Cidre – Cider Braised Rabbit". Retrieved 2024-06-11.
- ^ "Pâté de canard d'Amiens - Recettes - Cuisine française". www.cuisinealafrancaise.com. Retrieved 2024-07-14.
Sources
[edit]- "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.
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