Top 39 Hauts-de-France Foods

Maroilles is a soft cheese made from cow's milk and produced in four sizes, with a reddish-orange rind. It has been made in the Nord-Pas-de-Calais region in France since the 10th century and must mature for at least 35 days. Unlike most other cheeses, it comes in the shape of a square and when it is fully matured, it develops an intense, pungent aroma with a flavor reminiscent of that of smoked bacon. It has a nutty, mushroomy taste and the texture is soft and oily. As it is a strong cheese (it smells so strong that it has been nickname "old stinker"), pair it with red wine, light beer or a French cider.Expand

Visually reminiscent of a dusty cannonball, mimolette is a semi-hard French cheese originating from the area around Lille, which is the reason why it’s also known as boule de Lille. Made from cow’s milk, it’s left to age anywhere from 2 months to 2 years. The cheese is characterized by its orange color (coming from annatto), fruity aroma, and chewy texture, while the flavor is nutty, salty, and buttery with a fudgy finish. Mimolette’s rind is infamously hard and tough to crack, and its appearance is the result of cheese mites which have been intentionally introduced in order to add flavor to the cheese as they burrow through it.Expand

The Welch or Welsh complet is a French take on the Welsh rarebit. The dish is made by boiling beer in a pot, adding cheese (usually cheddar) to the pot, then pouring the mix over a slice of toasted bread and ham. It's then cooked until it becomes golden, followed by the addition of a fried egg on top. A teaspoon of mustard is often, but not always, added to the dish. The Welch is a specialty of the northern parts of France and it's usually served in the breweries of Nord-Pas-de-Calais. This dish makes for a perfect hangover meal, and there are also some variations such as le beef Welsh, made with chopped steak, and le Welsh du QG, which consists of a potato pancake with ham, cheese, mustard, and eggs that's cooked in beer.Expand

Hailing from the natural regions of Thiérache and l'Avesnois, tarte au maroilles is a French tart that features cubes or slices of the renowned Maroilles cheese, a soft cow's milk cheese that is distinguished by a nutty and tangy flavor and a rather pungent smell. The tart is traditionally prepared with a base of shortcrust pastry or pâte brisée, while the filling usually consists of Maroilles cheese and a combination of crème fraîche, butter, eggs, salt, and pepper. Once assembled, the dish is typically baked until the cheese-based filling has turned gooey, golden brown, and bubbly. This savory tart is believed to have Flemish roots, and it is best enjoyed while still warm. Wedges of the cheese tart are usually accompanied by french fries, fresh salad, and a glass of beer or wine (red or white) on the side.Expand

Flamiche is a traditional pie that is filled with chopped leeks, a small amount of butter, and either milk or crème fraîche. The dish has origins in the French region of Picardy, and it is considered the Picardy equivalent of the popular quiche Lorraine. The first known recipe dates back to the late 18th century, and it has been found in a French soldier's notebook. Today, there are numerous variations of flamiche, with added cheese, nutmeg, bacon, and different vegetables. Flamiche can sometimes be used as an accompaniment to heavier meat dishes.Expand

Ficelle picarde or Picardy string is a traditional dish from the French region of Picardy, a simple and easy entrée that can be found on the menus of numerous restaurants across northern France. The dish consists of a savory pancake that is filled with ham, cheese, and mushrooms. The pancake is often topped with grated cheese, and it is sometimes baked in the oven. Although it is a representative of the Picardy region, it was actually invented in the city of Amiens in the 1950s, when it was served to notable locals attending the Hotoie Exhibition. Amiens' leading chefs had to invent new, imaginative dishes for the event, and as a result, a chef named Marcel Lefévre created the ficelle picarde.Expand

Gris de Lille (also known as Puant de Lille, Vieux Lille, and Puant Macere) is an extremely pungent French cheese produced in the region of Nord-Pas-de-Calais. The cheese is made with cow's milk, and it is washed in brine for three months. Its texture is semi-soft and slightly elastic, while the flavor is salty and strong. The cheese is produced in square blocks, and the northern miners used to enjoy it while working down in the pit. It is recommended to serve this unique cheese with a glass of strong beer or a cup of black coffee on the side.Expand

Baguette Laonnaise is a French cheese originating from the town of Laon. This semi-soft cheese is made from pasteurized cow's milk, either at creameries or industrially. Underneath its washed rind, the texture is supple and open. The cheese is shaped into a brick or a baguette, and it's usually left to age for 3 to 4 months. The aromas are pungent, while the flavor is spicy and similar to Maroilles, and as it ages, it becomes sharper. It's recommended to pair Baguette Laonnaise with a glass of Riesling on the side.Expand

Abbaye de Belval is a traditional cheese that's also known as Belval or Le Trappiste de Belval. The cheese is produced in the region of Picardy by Trappist sisters and it's made from raw cow's milk. Belval matures for 60 days in the abbey cellars. This semi-soft cheese and has a golden and glossy washed rind. Underneath it, the body is ivory white in color and elastic. The aromas are subtle and light. Apart from the basic Le Belval Nature that's washed in a simple brine, there are also Le Belval Bière Blonde, washed in blonde ale, and Le Belval Bière Brune, washed in brown ale. It's recommended to pair the cheeses with light and fruity reds or full-bodied red wines.Expand

Dauphin is a French cheese originating from Nord-Pas de Calais. The cheese is made with pasteurized cow's milk and it's left to age for 3 to 4 months. Underneath its washed rind, Dauphin hides a firm-textured body with a yeasty aroma. Due to the addition of tarragon, parsley, cloves, and black pepper, the flavor is strong and spicy. It is recommended to pair it with beer. Interestingly, the cheese was named after Louis XIV's son Dauphin, and later on, the cheese was even shaped into a dolphin, but nowadays it is mostly sold in a hexagonal shape.Expand

Delaveaux Chocolatier is a premium chocolate maker renowned for handcrafted pralines and chocolate specialties. This chocolatier combines traditional production techniques with a modern approach, using high-quality ingredients to create rich and innovative flavors. They emphasize aesthetics, authenticity, and intense chocolate experiences.Expand

Fromagerie Sainte Godeleine - Les Frères Bernard is a family-owned cheese dairy established in 1990, located on the picturesque Côte d’Opale in the Hauts-de-France region of France. With a tradition spanning over three decades, this small yet renowned dairy produces authentic French cheeses using milk sourced from local farms within a 20-kilometer radius. Their cheeses are crafted using traditional methods, with meticulous attention to every detail in the production process. The assortment includes a wide range of cheeses with diverse flavors and textures, from mild and creamy to more intense and aromatic varieties. Among their most famous products are Sablé de Wissant, a cheese aged with local beer, Fort d’Ambleteuse, which gains its unique flavor through cider brushing, and Camembert du Boulonnais, handcrafted from raw milk. The dairy places special emphasis on preserving local heritage and authenticity while offering customers an unforgettable gastronomic experience. Since 2018, the dairy has expanded its offerings by opening a modern store at its production site, allowing visitors to taste their products in a welcoming environment. This dairy is not only a symbol of exceptional cheesemaking but also a testament to local pride and dedication to quality, making it an unmissable destination for cheese enthusiasts and lovers of traditional French flavors.Expand

Papa Chocolat is a chocolate producer based in Lille, France. The company was founded by Sven Papa and specializes in artisan chocolates made from high-quality ingredients. They offer a variety of products including chocolate bars, truffles, and seasonal assortments. Their chocolates are available for purchase in several boutique stores in Lille and through their online shop.Expand

César Losfeld is a distinguished French cheese affineur (cheese ager) established in 1871, located in Roubaix, France. The company specializes in the maturation of traditional cheeses from the northern regions of France, with a particular emphasis on Mimolette. Founded by Sophie-Adélaïde Losfeld, the business began by purchasing cheeses from local markets to sell to the bourgeoisie of Roubaix and Tourcoing. As demand grew, her husband, César, joined her, leading to the establishment of the brand César Losfeld. ​ Expand