Thecuisine of Picardy, also known as thePicard cuisine (French:la cuisine Picarde) refers to foods and food products from different departments of thePicardy region of France, includingAisne,Oise, and Somme. While sharing many similarities (like theMaroilles cheese[1]) with theNord-Pas-de-Calais region, with which Picardy merged toHauts-de-France in 2016, its 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 asficelle 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 inragouts andgratins. 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 includemaroilles cheese, Picardy champaign, and the Prés salés de la baie lamb. The specialties of the south of Picardy such asPommeau,Calvados, andNeufchâtel cheese are better known outside of the region.[3] The widely knownChantilly cream is also from the Chantilly region of Picardy.
Main dishes
Pastries
Meats
Spices
Apéritifs
Wines
Ciders
Cheese
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