| Picardy gastronomy | |
.jpg/210px-Maroilles_(cheese).jpg) | |
| A Maroilles cheese | |
| Information | |
| Country |  France |
|---|---|
| Region | Picardy |
| Unmissable | * |
| Location | |
 49 ° 51 ′ 0 ″ N 2 ° 50 ′ 24 ″ E | |
The Picardy gastronomy is the testimony of the flavors, the know-how and the terroir of the Picardy in the north of France.
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
- Pork of Normandy IGP (1997)
- Salt meadows of the Bay of Somme AOC (2007) - AOP (2014) – Whose lamb grazing area is made up of meadows regularly covered by the sea.
- Poultry Champenoise IGP (1996) - Label rouge
- Volailles de Normandie IGP (1996) - Label rouge (1985)
Others products
- Beauvaisis lamb
- Amiens andouillette – Originally the only andouillette obtained from veal tripe, which unfortunately since the mad cow crisis has been made from pork; which in no way alters its qualities
- Black pudding from Oise and Aisne
- Game
- Aisne dry ham
- Pork of yesteryear from the Aisne and plains pork, and their derivatives
- Thiérache milk pork
- Farm poultry, and their derivatives (pâtés, terrines, confits, aiguillettes, foie gras, cutting)
Condiments, herbs, oils and vegetables
Condiments, herbs, oils
- Confit of onions from the Aisne
- Pear confit
- Sweet and sour zucchini
- Herbs from the Baie de Somme
- Linseed, rapeseed and camelina oils
- Linden honey produced in the south of Oise
- Picard, acacia, flower, lime, sea buckthorn honey
- Traditional Picardy mustards
- Pig ears or maritime asters in vinegar
- Saffron from the Baie de Somme
- Salicornia – plant also called "passe-pierre" or "sea gherkin", used raw in salads or cooked like beans.
- Picardy soubise, sauce or cream
- Cider vinegar
Vegetables
- Paris mushroom – Whose limestone quarries in the Aisne and Oise valleys in which he delights in make the region the 3rd largest French producer.
- Watercress from Bresles, near Beauvais
- Endives from Picardy
- Soissons bean – A large white starch that can be enjoyed as an accompaniment, in a velvety soup ... and which is also a treat
- Picardy green lentils
- Potato
- Rhubarb and its derivatives (juice, nectar, syrup, wine, liqueur)
Prepared dishes and / or specialties
- Andimolles or landimolles, pancakes whose dough is added with cream that is cooked in a pan rubbed with bacon
- Bisteu or potato pate
- Caghuse, pork round cooked with onions
- Can of Picardy craft beer
- Wild boar stew in Picardy
- Veal chop with Bellovaque
- Soissonnaise cream or Soissons soup
- Bresles watercress
- Picardy escalope with maroilles
- Picardy twine – Savory crepe stuffed with a béchamelle, sliced Paris mushrooms, parsley and diced ham; sometimes accompanied by grated Emmental, or au gratin in the oven.
- Filet mignon with maroilles
- Veal fillet with bacon and Picardy beer
- Hochepot Picard, regional stew
- Duck ham with cabbage and Picardy beer
- Rabbit in cider, shallots and onions, smoked bacon and mushrooms
- Rabbit with "frogs", which means a kind of fresh pasta
- Picardy menouille
- Navarin of lamb from the salt meadows of the Baie de Somme
- Omelette with cockles and salicornia from the Baie de Somme
- Fries from Santerre and vitelottes with smoked fish
- Duck pâté from Amiens, made with a whole mallard duck stuffed and cooked in a pastry
- Picardy turkey rolls
- Cider dishes that accommodate guinea fowl and beef cheeks
- Crécy soup
- Rissoles de Coucy or rissolles laonnoises
- Rolliflette
- Bacon salad
- Santerre blue vitelotte salad
- Sautéed rabbit in Picardy
- Soissoulet, cassoulet with beans from Soissons and duck
- Pumpkin soup
- Amiens hortillon soup, mixing cabbage, lettuce, leeks, potatoes, peas, chervil and sorrel
- Foie gras toast with sea buckthorn
- Tripe with maroilles and cider
- Thiérache maroilles tart
- Maroilles or goyère tart – Can be in the form of a tart made with maroilles cheese and cream or fromage blanc; or in the form of an Anglo-Saxon cheese-cake, using the same ingredients
- Endive tatin
- Leek pie (Leek tart) – A sort of quiche made from crème fraîche and sliced leeks.
- Veloutés of Picardy vegetables (for example pumpkin velouté with shredded endives confit in cider and au gratin, endive velouté)
Fish, seafood, crustaceans and molluscs
Caught in the English Channel or collected in Somme or Authie berries. Freshwater fish, in rivers and ponds
- Eel
- Fresh and smoked eels in Picardy
- Chaud-froid of red mullet with beans from Soissons. * Herring marinated in Abbevilloise
- Crispy snails on a rollot
- Snails
- Cider dishes that accommodate mackerel, eels, mussels
- Smoked haddock, green cabbage and maroilles pie
- Artisanal beer rosé trout
- Roasted trout with boiled pepper
Cheeses and dairy products
Cheese
AOC - AOP - IGP products
- Brie de Meaux AOC (1980) - AOP (1996)
- Neufchâtel AOC (1969) - AOP (1996)
- 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
- Cheeses from Pays de Bray Picard:
- Bray Picard
- Bray square
- Small gerberoy.
- Cider Tomme from the Pays de Bray Picard and Beauvaisis
- Tomme au hay
- Chauny, in the Aisne
- Goat from Villers-sur-Trie, in the Oise
- Maincamp, Quierzy cheese, in the Aisne
- Rollot made near Montdidier, in the Somme
- Cheeses from Thiérache:
- Dolphin
- Laonnoise baguette
- Thiérache baguette
- Diamond,
Dairy products
- Picard butter
- Milk jam, Aisne specialty, sweet milk with a strong caramel taste
Breads, desserts, fruits, jams, sweets and sweets
Breads
- Picard bread
Desserts
- Ch'tiramisu
- Clafoutis picard
- Whipped cream – Sweet whipped cream (semi-white, white or refined white sugar), containing at least 30% fat, possibly flavored with natural flavors, without any other additions.
- Noyon fruit crumbles
- Plum crumble with speculoos
- Galuchon, raisin-based dessert
- Galopin, French toast, Picardy version, from Amiens, Ponthieu and Santerre
- Zucchini cake
- Beaten cake, specialty of Abbevillois and Ponthieu, yellow, cylindrical in shape, with brioche taste
- Compiègne or Compiègnois cake
- Noyon or Noyonnais cake
- Roasted pears with speculoos
- Planote picarde or talibur, apple cooked in a short pastry sheath
- Badré and prenée tarts from Amiens, Ponthieu and Santerre
- Pumpkin tarts
Fruits and jams
- Homemade jams and jellies
- Pear delight
- Red fruits from Noyonnais, in the Oise, and from Laonnais, in the Aisne
- Apples and pears from Picardy
Confectionery
- Pumpkin fritters
- Biscuits P'tio Crac'lin from Bohain-en-Vermandois
- Picardy cannelés
- Capetian of Senlis
- Blond or brown brown sugar and candy sugars
- Chouquette – Small hollow choux pastry donuts, sprinkled with sugar
- Atria pigs, kind of slippers
- Coeur de Noyon, hard candies filled with red fruit jam
- Coeur de Picardie, small fondant cake dipped in apple brandy
- Ham's Crunch
- Picardy croustillon from Saint-Quentinois
- Cugnots or brioches from Saint-Quentin
- Picardy chocolate strings
- Albert's waffle
- Poppy-based delicacies
- Soissons bean – Candy in the shape of a large white or beige flageolet filled with nougatine.
- Amiens macaroon
- Mâchicoulis from Pierrefonds, caramels with toasted almonds
- Pavé de Corbie
- Pavé Saint-Fulfran d'Abbeville
- Pavé de Senlis
- Donkey fart or Amiens donut
- Picantin de Compiègne
- Picardy roses in chips
- Chocolate Amiens Tile
- Tuile de Beauvais, in chocolate, and fruit pastes and chocolates from the manufacturer "Paris-Caramels"
- Corbie tile
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
AOC - AOP - IGP products
- Normandy Cider or Normandy Cider IGP (2000)
Others products
- Picardy craft beers
- La Saint-Rieul beer, made and sold on site in Trumilly
- Cider, apple juice and Perry, Picardy farmers made by small producers, especially in Pays de Bray and Beauvaisis
- Frênette or ash cider, a rare drink from the Picardy region of Bray
- The sparkling wine with Thiérache cider
Aperitifs, digestives, liqueurs and spirits
AOC - AOP - IGP products
- Calvados AOC – apple brandy
- Pommeau de Normandie AOC – cider-based aperitif
Others products
- Apple and cider brandy
- Picardy mead
- La Folie Douce de Thiérarche, red fruit aperitif
- Reinette and Poirette from Picardy
Wines
- Champagne vineyard (Partly in Champagne-Ardenne) – Including Côte des Blancs [1], Côte des Bar [2], Montagne de Reims [3] and Marne valley [4] which crosses the extreme south-east of the region, on both sides of Château-Thierry.
- Champagne Houses – Names and owners of Champagne brands.
To position
- The redcurrant pearl
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:
