Preparation Authority tier 2

Cuisine du Nord: Flanders, Picardy, and the Beer Tradition

The cooking of northern France — the regions bordering Belgium (Nord-Pas-de-Calais, Picardy) — shares more with Belgian cooking than with the Mediterranean traditions of the French south. Beer as a cooking medium (not wine), chicory (endive) as a primary vegetable, carbonnade (beer-braised beef), and the specific fat tradition of the mining and industrial north produce a cooking tradition that is robust, warming, and largely overlooked in the French culinary canon.

Overview

The defining techniques of Northern French cooking.

Source

FRENCH REGIONAL DEEP EXTRACTION

Cross-Cuisine Parallels

Belgian cooking (direct parallel — the border between northern France and Belgium is historically culinary), German cooking (same beer-as-cooking-medium tradition), British cooking (same northern Atla