What if the North of France became your next foodie destination? Behind the clichés of generous, hearty dishes, Hauts-de-France reveals a surprising gastronomy, where age-old traditions and avant-garde creations coexist. From modern bistros to top-of-the-range patisseries, immerse yourself in the culinary universe of a North that is resolutely looking to the future.
Savoury classics reinterpreted
A breath of fresh air is blowing over the great classics and specialities of Northern France! From Chips to welsch, each speciality is now more refined and lends itself to surprising culinary audacity.
Chips rethought: an unmissable symbol of Northern France, Chips have been boldly reinvented. Cooked in aromatic oils, spiced up with citrus zest or served with organic beetroot ketchup, it's moving away from its original shack to become an elegant counter-top delicacy.
Beer, from aperitif to plate: much more than just a drink, beer can be used in reductions, marinades and even desserts. Discover a farmhouse chicken glazed with lambic or a creamy risotto infused with the local IPA. A true ode to the culinary ingenuity of the North.
Welsh revisited: more than a simple slice of bread au gratin under an avalanche of cheddar cheese, it becomes a sophisticated dish. Serve it as an airy cheese mousse with a soft-boiled egg, sourdough bread crisps and an amber beer reduction. A tradition revisited with finesse.
Savoury classics reinterpreted
- Endive gratin, pure and vegetable: forget the rich cream version. Chicory (or endives) are braised in orange, topped with a light béchamel sauce made with almond milk and gratinated with old Maroilles cheese. A modern and elegant vegetable dish, a tribute to forgotten vegetables.
- Minimalist Moules Marinières: steamed in rosemary-infused cider juice, after a cream bath. Enhanced with a hazelnut parsley butter and red onion gherkins, they offer a delicately raw taste experience.
- The chic street-food version of fricadelle: this icon of the chip shop is transformed into a crispy croquette with veal and fresh herbs, accompanied by an old-fashioned mustard emulsion and a salad of wild herbs. A true declaration of love to Nordic fast food.
Sweet traditions reinvented
There's no shortage of sweet treats. Among the culinary specialities of Northern France, iconic sweets such as the Lille waffle and the Bêtises de Cambrai are being reinvented to appeal to sweet tooths.
- The legendary Lille waffle: this icon of local gastronomy has been given a modern twist with flavours such as saffron, matcha tea and hazelnut praline. Each bite becomes a sensory adventure, enhanced by the expertise of Meert.
- Gingerbread and its new flavours: soft and glazed with flower honey, it is enriched with a hint of clementine zest. In a savoury version, it accompanies pan-fried foie gras, confirming its place in Nordic culinary metaphors.
- Les bêtises de Cambrai in your desserts: these mint sweets become syrups to flavour a panna cotta or crunchy chips for homemade ice cream. All the ingredients you need to add a breath of fresh air at the end of a meal.
- The ‘marvellous’ in its simplest form: topped with whipped cream, this meringue dessert is miniaturised into elegant bites, in blond chocolate or passion fruit versions. Perfect for modern tables and finger foods.
- Reworked speculoos: in a crumble for entremets, a cheesecake base, or a savoury version with a fragrant hazelnut butter, this iconic biscuit becomes a backdrop for new creations.
- Les palets de dame chicissimes: these soft biscuits are adorned with artistic glazes, like a marble effect, and flavoured with contemporary flavours: bergamot, lavender or black sesame. A modern touch at teatime.
By The editor
The editorial staff of France.fr follows the trends and news of destinations to bring you stories from France that reveal its innovations and traditions that make you long to (re) discover its territories.
