The Gastronomy of Nord-Pas-de-Calais is the testimony of the flavors, the know-how and the terroir of this region of the north of France.
- Departments: North - Pas-de-Calais
Ranking
Information: Assessment and classification for the identification, quality and origin of agro-food products.
- Controlled designation of origin (AOC)
- Protected designation of origin (PDO)
- Details of PDOs by cards and by INAO (National Institute of Origin and Quality) lists
- Protected Geographical Indication (IGP)
- Details of IGP by cards and by INAO (National Institute of Origin and Quality) lists
- Traditional specialty guaranteed (STG)
- Organic farming (AB)
- Red Label
- We often find productions reported in several regions. This is why you will find for example: Brie de Meaux, Champagne, Lamb from Sisteron, etc ... on several pages of Regional Gastronomies corresponding to the limits of the Appellation concerned.
Cold cuts and meats
AOC - AOP - IGP products
- Poultry Champenoise IGP (1996) - Label rouge
Others products
- Andouillette de Cambrai – The product consists only of precooked veal strawberries, placed in a pork boiler. Production stopped from 2000 to 2015.
- Fricadelle – Preparation based on cooked meat.
Condiments, herbs, oils and vegetables
AOC - AOP - IGP products
- Smoked Garlic from Arleux IGP (2013)
- Ingot du Nord Label rouge (1998) - IGP (2008)
- Red Label Merville Potatoes (1968) - IGP (1996) – Bintje from the Lys Valley
Others products
- Chicon (Endive) – Variety of bitter chicory. Raw in salad with walnuts or various cheeses, or in mixed salads. Cooked as a traditional dish such as coated with ham, braised with bacon, gratin with cheese, etc ...
- Ratte du Touquet
Prepared dishes and / or specialties
- Flemish stew – Mets from the North of France and Belgium composed of pieces of meat simmered in a beer sauce.
- Potjevleesch (or potjevlees, pot'je vleesch, potjevleisch) – Pieces of chicken, rabbit, pork and veal, cold and taken in lightly vinegared jelly.
- Welsh – We pour beer into a caquelon and bring it to a boil. Melt cheddar cheese and add a spoonful of mustard if necessary. Then place a slice of sandwich bread previously toasted and covered with ham in a small dish. We cover it all with the Cheddar / beer / mustard fondue. The dish is then heated at high temperature for 05 min in order to brown it and give it a beautiful golden color. Typically served in the breweries of Nord-Pas-de-Calais.
Fish, seafood, crustaceans and molluscs
- Fried mussels (Belgian by origin and very popular in the north of France) – Cooked mussels, served with fries.
Cheeses and dairy products
AOC - AOP - IGP products
- Maroilles AOC (1976) - AOP (1996) (Marolles) (In Thiérache, part in Aisne in Picardy) – With renneted cow's milk, soft cheese with a washed rind of orange color and square shape. AOC and AOP.
Others products
- Avesnes dumpling – Based on raw or pasteurized cow's milk, soft washed rind, with an average weight of 250 grams. It is made from scraps of fresh white maroilles and “downgraded” maroilles from the commercial sector (within the framework of the maroilles AOC). It can be enriched with parsley, tarragon and cloves. Conical in shape, it is shaped manually. It is sometimes covered with paprika or annatto, which gives it a reddish brown color and a slightly spicy and pungent taste. In the farm version, it is also washed with beer during its ripening.
- Carré du Vinage (Crayeux de Roncq) – With raw cow's milk, soft and orange-colored washed rind. In a square shape, the paste with bound grains is supple and creamy and its center chalky.
Breads, desserts, fruits, jams, sweets and sweets
Breads
- Faluche (bread) – White bread, soft and dense. Neither really round nor really flat, a bit like a crushed soccer ball, usually eaten hot for breakfast or afternoon tea, cut in half with butter and vergeoise.
Desserts
Fruits and Jams
Confectionery
- Cambrai stupidity – Flavored candy striped with caramelized sugar.
- Carambar – Industrial candy (soft caramel), originally caramel and cocoa, eight centimeters long for eight grams ~.
- The Pie qui Chante – Light mint candy factory, Mi-cho-ko, etc
- P'tit Quinquin (candy) – Flat and oval Lille candy, red or yellow, which has a sweet flavor. No preservative or coloring agent is used.
- Speculoos – Biscuit with a particular grainy texture due to the presence of brown sugar, crunchy and brown in color, traditionally flavored with cinnamon. In the form of Saint Nicholas consumed during Advent and more particularly on the feast of Saint Nicholas.
- Vergeoise – Sugar from beet syrup, after refining, with a soft consistency, colored and flavored by successive cooking.
Drinks, wines and spirits
- Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink in moderation.
Waters
Various drinks
- Beer – Typical drink from the region including: Ch'ti beer - Goudale - Jenlain - Munsterbräu - Orpal - Pelforth - Three Mountains - The Angelus - Hommelpap - La Bracine - La Choulette - Page 24 - Moulins d'Ascq - Mount of Cats
Aperitifs, digestives, liqueurs and spirits
AOC - AOP - IGP products
- Genièvre Flandre-Artois IGP (2008)
Others products
Wines
Local gastronomy
And don't forget that each region has its specialties!
- Gastronomy of the North of France:
- Gastronomy of Eastern France:
- Gastronomy of the West of France:
- Gastronomy of the Center-East of France:
- Gastronomy of the South and South-East of France:
- Gastronomy of South West France:
