Cuisine and specialties of Nord-Pas-de-Calais
Cuisine and specialties of the Nord-Pas-de-Calais region, France / From Wikipedia, the free encyclopedia
The Nord-Pas-de-Calais cuisine is a French regional cuisine, whose specialties are largely inherited from the county of Flanders. The region has always been at an intersection of Europe, and traces of its history can be found in its specialties, such as the English influence on the Côte d'Opale, or dishes of Polish origin in the mining basin.
Nord-Pas-de-Calais is a major agricultural and dairy farming region, and a producer of cheeses, including the most famous, Maroilles, which is used in a variety of flamiche. Its coastline is home to France's largest fishing port, Boulogne.
Between land and sea, its primary products are herring, rabbit, potatoes and beer. Historically, this is a cuisine based on butter or lard, with little use of oil. It is characterized, among other things, by bitter-sweet flavors, such as those of braised chicory, beer cooking, or coffee chicory.
In 2023, Hauts-de-France was awarded the "European Region of Gastronomy" label.