A savoury leek tart made with a flaky crust and a creamy filling of leeks and eggs—simple yet deeply flavourful. ¹⁾

A rolled crêpe filled with ham, mushrooms, and a creamy béchamel sauce, baked until golden. It’s one of Picardy’s signature dishes. ²⁾

A rustic dessert featuring an apple wrapped in pastry, often flavoured with sugar and butter, then baked until tender. ³⁾

Hare saddle braised in red wine with vegetables, served with a sauce enriched with cream and sometimes chestnuts. ⁴⁾

A traditional pork stew cooked slowly with onions, vinegar, and bay leaves, showcasing the region's love for rustic, comforting dishes. ⁵⁾

A savoury tart made with a mustard-flavoured filling, often paired with cheese or tomatoes for a tangy kick. ⁶⁾

A jelly terrine made from chicken, rabbit, and pork, seasoned with white wine and herbs, served cold with fries. ⁷⁾

A heartier version of classic French onion soup, often enriched with potatoes and cream, topped with croutons and melted cheese. ⁸⁾

A sausage made from pork intestines and seasoned with herbs and spices, grilled or pan-fried for a crispy exterior. ⁹⁾

A tall, buttery brioche-like cake with a soft, airy texture, traditionally served during celebrations in Picardy. ¹⁰⁾

A savoury tart made with the region’s famous Maroilles cheese, offering a robust and creamy flavour. ¹¹⁾

A meat pie filled with minced pork, veal, and herbs, encased in a golden pastry crust—perfect for a hearty meal. ¹²⁾

Sea asparagus (samphire) sautéed with butter and garlic, often served as a side dish with seafood. ¹³⁾

A vegetable soup inspired by the “Hortillonnages” (floating gardens of Amiens), using fresh, seasonal produce like leeks, carrots, and celery. ¹⁴⁾

Rabbit cooked slowly in Picardy beer with onions, mustard, and herbs, resulting in a tender, flavourful dish. ¹⁵⁾