Picardy cuisine

Foods of the Picardy region of France

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.

Maroilles cheese

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

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

## References

[edit]

1. ^ Artémis 2006, p. 9.
2. ^ "Specialities from Picardy". FrenchEntrée. 2012-12-18. Retrieved 2024-05-16.
3. ^ Routard.com. "Picardie - Cuisine, gastronomie et boissons". Routard.com (in French). Retrieved 2024-05-16.
4. ^ Marmiton-aufeminin. "Pâté de Pomme de Terres ou 'Bisteu'". Marmiton (in French). Retrieved 2024-05-16.
5. ^ "La caghuse de stéphanie par Julie Andrieu". L'Académie du Goût (in French). Retrieved 2024-05-16.
6. ^ Rushton, Stacy. "Lapin au Cidre – Cider Braised Rabbit". Retrieved 2024-06-11.
7. ^ "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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French cuisine

History|

* École des trois gourmandes
* Les Halles
* Medieval cuisine
* Three Emperors Dinner
* Wine

Dishes|

* Alicot
* Aligot
* Brandade
* Boeuf à la mode
* Cassoulet
* Cordon bleu
* Cholent
* Chicken chasseur
* Croque monsieur
* Duchess potatoes
* Duck à l'orange
* Duck confit
* Flamiche
* Fondant potatoes
* French tacos
* Hare à la royale
* Jambon-beurre
* Matelote
* Meringue
* Moules-frites
* Nougat
* Onion soup
* Pâté
* Patranque
* Peach Melba
* Pigeon pie
* Pommes dauphine
* Potjevleesch
* Praline
* Préfou
* Pressed duck
* Quenelle
* Ragout
* Ratatouille
* Rillettes
* Roulade
* Salade cauchoise
* Salade niçoise
* Steak frites
* Steak tartare
* Subric
* Sugar pie
* Tarte à l'badrée
* Tarte à l'oignon
* Tarte aux mirabelles
* Tartiflette
* Tourte de blettes
* Tripoux

Breads and pastries|

* Baguette
* Boule
* Bouquet garni
* Brioche
* Croissant
* Crackling bread
* Faluche
* Faraoa 'ipo
* Ficelle
* Fouée
* Fougasse
* Lye roll
* Pain aux raisins
* Pain au chocolat
* Pain brié
* Pain d'épices
* Pain de campagne
* Pain de mie
* Pain petri

Beverages|

* Absinthe
* Apéritif and digestif
* Armagnac
* Beer
* Calvados
* Cognac
* Chouchen
* Crème de cassis
* Floc de Gascogne
* Pastis
* Perry
* Pineau des Charentes
* Pommeau
* Ratafia
* Rum
* Rhum agricole
* Orangina
* Ti' punch
* Vin de liqueur
* Wine
* Whisky

Ingredients and condiments|

* À la zingara
* Agneau de pré-salé
* Aioli
* Au jus
* Beurre Maître d'Hôtel
* Bresse chicken
* Cardinal sauce
* Calf's liver
* Chiboust cream
* Chocolate
* Confiture
* Dijon mustard
* Duxelles
* Foie gras
* French mother sauces
* Frog legs
* Fleur de sel
* Fin gras du Mézenc
* Fines herbes
* Ganache
* Gras-double
* Herbes de Provence
* Lardon
* Matignon
* Mayonnaise
* Mesclun
* Mirepoix
* Mojette beans
* Persillade
* Petit salé
* Pissalat
* Polonaise sauce
* Quatre épices
* Remoulade
* Verjuice
* Sauce bercy
* Sauce Périgueux
* Saucisse de Toulouse
* Sel gris
* Snails
* Tartar sauce
* Tuber melanosporum
* Vadouvan

Culture|

* À la Maréchale
* Ambigu
* Amuse-bouche
* Baconique meal
* Bistro
* Bouchon
* Charcuterie
* Charcuterie board
* Chocolaterie
* Confit
* Confrérie de la Chaîne des Rôtisseurs
* Court-bouillon
* Cuisine bourgeoise
* Cuisine minceur
* Degustation
* Entrée
* Florentine
* Garde manger
* Gratin
* Haute cuisine
* Hors d'oeuvre
* Mère
* Nouvelle cuisine
* Ten Commandments
* Réveillon
* Kitchen brigade
* Salmis
* Service à la russe
* Traiteur

Regional and ethnic cuisines|

* Alsace
* Basque
* Corsica
* French Guiana
* Gascony
* Lyon
* Occitania
* Nord-Pas-de-Calais
* Picardy
* Réunion

Miscellaneous|

* Appellation d'origine contrôlée
* École Supérieure de Cuisine Française - Ferrandi
* École Grégoire-Ferrandi
* Le Cordon Bleu
* List of French cheeses
* List of French restaurants
* Paris
* List of Michelin-starred restaurants in France
* List of Michelin-starred restaurants in Paris
* List of French soups and stews
* List of French desserts

Related|

* Acadian cuisine
* Cajun cuisine
* Christmas in France
* Cuisine of Quebec
* French paradox

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