Picardy

Seafood Anguille fumée de la Somme In the Picard of the ponds, it is known as the "cacheux" — the eel caught at night in a large wooden… Fruit & vegetables Aster maritime On the schorre of the Baie de Somme, at low tide, foragers kneel before broad, tender-green leaves… Traditional dishes Bisteux A farmhouse pie from the Ponthieu where the potato took the place of brown bread — golden crust, melted… Traditional dishes Caghuse A pork rouelle smothered in onions, simmered for hours in a blend of vinegar and broth — the… Fruit & vegetables Cerise de Sauvigny Only two producers remain in Reuilly-Sauvigny to pick the cherry that once made the fortune of Picard… Drinks Cidre de Thiérache Among the hedgerows of the Thiérache and Avesnois bocage, cider has been pressed since the 17th century… Pastries & bread Cœur de Picardie A heart-shaped madeleine, born in a kitchen in Crèvecœur-le-Grand, and thoroughly steeped in apple eau… Dairy & eggs Crème Chantilly Legend credits it with a desperate maître d'hôtel and a stroke of genius with a whisk — yet history… Seafood Crevette grise de Fort-Mahon-Plage On the wet sand of the Baie de Somme, it is known as the "sauterelle" — brown shrimp, caught with push… Traditional dishes Ficelle picarde A thin rolled crêpe, a dream of ham and mushrooms, blanketed in crème fraîche and melted cheese… Traditional dishes Flamiche aux poireaux A golden, rustic and generous tart, giving off the aroma of butter and melted leeks — peasant Picardie… Fruit & vegetables Fruits rouges de Noyon Every first Sunday in July, for the duration of a market, Noyon once again becomes the French capital of… Pastries & bread Gâteau battu “A golden chef’s hat of pure indulgence, where every strike of the beater raises heavenly richness.” PGI Grains & pulses Haricot de Soissons ‘The Haricot de Soissons is the white giant of Picardie, the wonder that melts in the mouth...’ Pastries & bread Macarons d'Amiens Nothing like the Parisian shell — the macaron d'Amiens is a rustic, soft disc made with almonds, honey… PGI Spices & condiments Miel de tilleul de Picardie In the forests of Halatte, Chantilly, Saint-Gobain and Samoussy, wild lime trees yield a rare nectar to… Charcuterie Pâté de canard d'Amiens A legend of a jailer turned master pastry-maker, a golden crust concealing a duck and foie gras stuffing… Cheeses Petit-suisse A fresh, white cylinder rolled in its thin paper — the petit-suisse has never seen Switzerland: it was… Drinks Poiré de Picardie ‘The Thresor de santé, in 1607, already bears witness to its importance: a fruit juice for everyday… AOCPDO Meat Agneau des Prés-salés de la Baie de Somme A lamb reared on the fragrant pastures of the salt marshes, where maritime iodine and puccinellia… Pastries & bread Rabotte picarde A whole apple nestled in golden pastry, as crisp as it is melt-in-the-mouth — the whole of Picardie is… Cheeses Rollot In 1678, on the road to Flanders, Louis XIV tasted this small, orange-rinded Picard cheese and enjoyed… Fruit & vegetables Salicorne de la Baie de Somme Level with the mud, in the silence of the foreshore bared by the tide, shore fishermen slice through the… Pastries & bread Tarte à l'badrée Beneath a golden crust lies the "badré", a vanilla custard that made the reputation of the Picardie… Cheeses Tomme au foin de Picardie In Picardie, 19th-century farmers slipped their wheels of cheese into haystacks to protect them from the…