Picardy

Pâté en croute or paté de canard d'Amiens (Amiens Duck Pâté): Created in the early 1640s by a porkbutcher named Degaud, Picardy's housewives and cooks used to made it with a whole duck, stuffed with rabbit tenderloin, diced mushrooms and fresh lard, and oven baked in a pastry crust for an hour. The original French cooking requires time and expertise: the best way is to prepare the pastry case the day before and to flambé the meat mixture with local brandy before stuffing the duck. Today, French Chefs commonly use a deboned duck to save time.

Flamiche aux Poireaux (Flamiche leek pie): Inspired by the Flemich gastronomy, this rish pie is mainly stuffed with chopped leeks, milk or creme fraiche and a touch of butter. Some Picardy locals like to complement the mixture with some nutmeg, grated cheese and/or additional vegetables like carrots or broccoli. The flamiche aux poireaux recipe first occured in the late 18th century, in a French soldier's notebook with other anecdotes of that time. The Picardy speciality is described as a "kind of galette made with baker's dough".

Crème Chantilly (Chantilly Whipped Cream): This delicate whipped cream originates from the town of Chantilly in Picardy, in the late 17th century. The recipe of the authentic vanilla-flavoured cream was created by the French Chef Vatel who elaborated it for one of Fouquet's banquets paying tribute to Louis XIV, at the Château de Chantilly (Chantilly Castle) in the Picardy region.

Gâteau Battu Cak: The traditional gâteau battu from Picardy received its name from the original recipe created in the area of Abbeville. This typical Picardy cake is also famous for being in the shape of a Chef hat. Rich in egg yolks, it was also formerly called "gasteau mollet" or "pain aux oeufs" by Flemish people. The gâteau battu was originally enjoyed in Northern France as the Easter dessert, but it rapidly became a classic for family gatherings and popular feasts.