Nord pas de calais

Maroilles Cheese

Les Betises de Cambrai: Minty sweets produced in the Nord-Pas-de-Calais region of France. In French, a bêtise is a kind of nonsense or a stupidity, the word is normally used to talk to unruly children. This is explained by the story of the famous Bêtise confectionery product that is typical from the Nord-Pas-de-Calais food traditions. It is said that in the 19th century, a teenager from the Afchain family made a mistake while preparing sweets for the family business, a French confiserie (sweet shop). His mother told him that he had made bêtises, but the clients loved the resulting minty sweets sweets – which quickly known a huge success all over France

Waterzoï or Gentse Waterzooi or Waterzooi gantois: A dish originating from Belgium that is very popular in the Nord-Pas-de-Calais Gastronomy, especially for family gatherings or friendly lunches on Sundays. The original version of this dish is made with fish but many variations use chicken. In the latter case, the name is a Kippenwaterzooi. Eaten with the famous Poulet de Licques (local high quality chicken meat), the Waterzooi is a must. The name of the dish originates from Water and Ziedem, meaning simmering water. Sea or freshwater can be used. This stew is then made by melting vegetables as carrots, potatoes, herbs and leeks with eggs, cream and butter. The typical fish used is bass, eel, carp or pike though cod, halibut, turbot and monkfish are suitable too.

Potjevleesch Meat Mix: A traditional gastronomic dish from the Nord-Pas-de-Calais region of France, but this speciality was actually “imported” from the Flemish part of Belgium. The name means “small meat mix”, often called Potch by Nord-Pas-de-Calais inhabitants. This traditional dish is proper to the Dunkirk area. Cold chicken, rabbit and veal meat are used, a rich jelly covering the mixture. Served with chips, this French meat dish is definitely a classic for family meals.