French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.
Amiens is a city and commune in northern France, located 120 km (75 mi) north of Paris and 100 km (62 mi) south-west of Lille. It is the capital of the Somme department in the region of Hauts-de-France and had a population of 135,429, as of 2021. A central landmark of the city is Amiens Cathedral, the largest Gothic cathedral in France. Amiens also has one of the largest university hospitals in France, with a capacity of 1,200 beds. The author Jules Verne lived in Amiens from 1871 until his death in 1905, and served on the city council for 15 years. Amiens is the birthplace of French president Emmanuel Macron.
Aisne is a French department in the Hauts-de-France region of northern France. It is named after the river Aisne. In 2020, it had a population of 529,374.
Picardy is a historical territory and a former administrative region of France. Since 1 January 2016, it has been part of the new region of Hauts-de-France. It is located in the northern part of France.
Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.
The cuisine of Québec is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians.
The Kir is a French cocktail made with a measure of crème de cassis topped up with white wine.
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat, used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt.
A bouchon is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, coq-au-vin, "salade lyonnaise" duck pâté or roast pork. Compared to other forms of French cooking such as nouvelle cuisine, the dishes are quite hearty. There are approximately twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term.
Maroilles is a cow's-milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It derives its name from the village of Maroilles in the region in which it is still manufactured.
Ice cider is the cider equivalent of ice wine: a fermented beverage made from the juice of frozen apples. Similar to ice wine, the use of frozen apples concentrates the natural sugars in the apples, resulting in a higher alcohol content than cider made by traditional methods.
Quebec cider is crafted in the apple-producing regions of Montérégie, Eastern Townships, Chaudière-Appalaches, the Laurentides, Charlevoix and Capitale-Nationale, in Canada. The revival of cider is a relatively new phenomenon, since Quebec's alcohol regulating body, the Régie des alcools, des courses et des jeux began issuing permits to produce craft cider only in 1988. In 2008, some 40 cider makers were producing more than 100 apple-based alcoholic beverages.
Flamiche is a French savoury pastry, originating in the north-west France. It dates to medieval times and originally was a kind of galette, but in its modern version is a tart made with leeks and cream.
René Debrie was a French linguist. He was born in Warloy-Baillon on 4 July 1920, and died in Amiens on 1 August 1989
Jean Trogneux is a chocolatier based in Place Notre Dame, in the centre of Amiens, France and run by five generations of the Trogneux family. They are best known for their macarons, of which they manufacture two million every year. As well as seven outlets in Amiens, they have shops in other cities in Picardy and the north of France – Lille, Arras and Saint-Quentin.
The Creole cuisine of Réunion is the food, culinary technique and typical dishes of the island of Réunion, France's dependency in the Indian Ocean. It is identified as Creole cuisine because it is a mixture of eating habits and colonial culinary customs with native ingredients. It is strongly influenced by Malagasy cuisine, as well as other cuisines from East Africa. It also incorporates elements of French cuisine, due to colonization, as well as more recently Indian and Chinese, brought by Indian and Chinese immigrants respectively. The reunited diet is naturally spicy, flavorful, and relatively consistent.
Oreilles d'âne is a traditional recipe of the Valgaudemar and Champsaur valleys and the region around La Salette-Fallavaux in the French Alps. It is a gratin casserole of wild spinach and either lasagna or crêpes.
Tarte aux mirabelles is a sweet French dish, combining pastry and mirabelle plums. It is a speciality of Lorraine in north-east France, where the mirabelle is an important crop. It also features in the cuisine of other regions of the country.
The Nord-Pas-de-Calais cuisine is a French regional cuisine, whose specialties are largely inherited from the county of Flanders. The region has always been at an intersection of Europe, and traces of its history can be found in its specialties, such as the English influence on the Côte d'Opale, or dishes of Polish origin in the mining basin.
