Hauts-de-France

Hauts-de-France, the northernmost region of France, is a gastronomic haven that beautifully blends French and Flemish culinary traditions. This region, named the European Region of Gastronomy for 2023, offers a rich tapestry of flavours and dishes that reflect its diverse cultural heritage and bountiful agricultural landscape.

Hauts-de-France has been a crossroads of cultures for centuries, and this is reflected in its cuisine. The influence of Flemish traditions is evident in dishes like Carbonade Flamande, a sweet-savoury beef stew slow-cooked in beer, which exemplifies the region’s comfort food at its finest. Similarly, the Welsh Complet, a hearty dish of melted cheese, beer, toast, and ham topped with a fried egg, showcases the region’s ability to adapt and elevate culinary influences from across the Channel.

The coastal areas, particularly around Boulogne-sur-Mer, France’s largest fishing port, provide a wealth of seafood that finds its way into dishes like Waterzoï, a comforting fish stew that perfectly balances the flavours of the sea with the richness of cream.

No exploration of Hauts-de-France’s cuisine would be complete without mentioning its cheeses. The region produces some of France’s most distinctive varieties, including the pungent Maroilles and the vibrant orange Mimolette.