A food lover’s guide to northern France

You are viewing the article A food lover’s guide to northern France at Lassho.edu.vn you can quickly access the necessary information in the table of contents of the article below.

Perhaps no country has a history quite so steeped in gastronomic tradition as France does. Knowing where to go and where each dish originates, is crucial to successful feasting in this culinary realm – which is why we’re put together a list of the regions and their signature foods, starting in northern France.

Table of Contents

Crêpes and galettes in Brittany

Try a galette complète, a buckwheat pancake loaded with cheese, ham and a fried egg

France’s most northwesterly region is the land of the crêpe. This paper-thin, delicate batter is adored all over the world, and there’s no better place to try it than at a crêperie in Brittany. While the popular variation is lathered in Nutella, Brittany’s favourite is the Breton galette or galette complète; a savoury buckwheat crêpe, loaded with grated cheese, a slice of ham and topped with a sunny-side up egg. The sides of the crêpe work as little flaps to encase the filling, forming dark, textured parcels of pure goodness. Breizh Café in walled Saint-Malo is a great place to start, so grab a bottle of Breton cider before heading to pastoral Villa Athanaze.

Camembert and Pont-l’Évêque in Normandy

Generous spreads of Camembert cheese are in order when in Normandy

While it might seem a little bit obtuse to suggest cheese can belong to one region in a country with such reverence for it, Normandy and Normands know their fromage. Courtesy of swathes of farmland and herds of dairy cows, Normandy supplies France with some of its best cheeses. Creamy Neuchâtel, buttery Camembert and pungent Pont-l’Évêque – all named after their respective communes. Pay a visit to Camembert and indulge in a cheese platter, accompanied by a well-deserved glass of wine at Prieuré Saint-Michel.

Croque-monsieur and madame in Île-de-France

The French make grilled cheese even better with their croque-monsieur

The Île-de-France, home to Paris, is arguably the historical culinary capital of the world. It’s practically impossible to name just one dish, but in the spirit of fast city life, quick and flavourful foods win, which is why the croque monsieur (and madame) are a must. Outsiders may argue that the croque is essentially a grilled cheese but Parisians know better. Lightly toasted and buttered sourdough bread is lathered with Dijon mustard, béchamel sauce, followed by grated cheese and a slice of ham, before another slice of toast coated in béchamel and cheese is placed on top, before being grilled to perfection. Croque-madames are similar, just topped with a fried egg. Great for lunch, try Carette near the Trocadéro metro and Hotel Villa Nicolo.

Moules-frites and flamiche au Maroilles in Hauts de France

Try Moules à la crème which has cream and garlic added to the mussels

With a pervasive Flemish influence, Hauts de France is a region that combines the best of its neighbours and its own produce. Moules-frites is a national favourite, but Hauts de France is its home. Moules marinière is the classic variation, where fresh mussels are cooked in bountiful amounts of white wine, parsley, shallots and, of course, butter. If you’re feeling indulgent, this recipe often has flour, cream and garlic added to it, which makes Moules à la crème. If seafood isn’t for you, don’t miss out on the strong-smelling Maroilles cheese and its namesake tart, which is a rich concoction of cheese, creme fraiche, butter, all baked into a soft, golden pastry. Lille is a good base to try this all, with L’Esplanade Lille hotel is close to the town’s centre and restaurants.

Quiche and tarte flambée in Grand Est

Tarte flambée is a thin baked dough topped with onions, bacon and sour cream

Another region that borrows some inspiration from those across the border, Grand Est’s food is a riotous-celebration of Germanic fare with a delicate French spin. Hearty, earthy food reigns supreme in these areas, and quiche Lorraine is up there with the best of them. An open tart dish, buttery shortcrust pastry is filled with a mixture of eggs, cream (sometimes milk for a lighter touch) and lardons. Similar to the tarte flambée – an Alsatian ‘pizza’ of sorts, that consists of a thin dough, onions, bacon and sour cream. The onion is cooked in the bacon, infusing it with a smoky, woody flavour, and when baked, it’s a thin slice of crisp, rustic French fare. Stop over in Strasbourg for any of these and stay at the charming L’Atelier.

Tarte Tatin and pastry in Centre-Val de Loire

Cut yourself a generous slice of tarte tatin, with a good dollop of cream on top

The regal Loire Valley is one of northern France’s many glittering outposts, and its gastronomic tradition is something special. Celebrated for its wine culture, Centre-Val de Loire is the home of the sweet and sticky tarte tatin. An upside down tart, caramelised apples glisten in their rum colouring, while a thick, crumbly and golden pastry crust encases it all together. Cut yourself a thick slice and a scoop of ice cream, or a dollop of cream in the grounds of Chateau des Arpentis.