Saborea Upper France: Una aventura gastronómica única
Explora los sabores auténticos de Upper France en una experiencia gastronómica inolvidable.
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Carbonnade Flamande
Haute-France, the northernmost region of mainland France, is a land of contrasts forged by history, industry and surprising nature. Its flat landscapes hold the deep scars and moving memorials of the First World War. Its industrial past has been reinvented in places like the Louvre-Lens museum, and its Flemish heritage is palpable in Lille's architecture and traditions. From the majestic cliffs of the Opal Coast to the Bay of Somme, through its Gothic cathedrals and bustling carnivals, it is a region of unexpected human warmth, with a strong character and festive culture.
Flavors of Upper France
The cuisine of Haute France is generous, comforting and with clear Flemish influences. It is a cuisine of land and sea, where beer often replaces wine in recipes, and Maroilles cheese and chicory are star ingredients.
Must-Try Dishes
Carbonnade Flamande
A beef stew simmered for hours in beer (usually a toasted beer or 'brune'), with onion and gingerbread spread with mustard.
Welsh Rarebit
The quintessential pub dish. A slice of toast soaked in beer and topped with plenty of melted cheddar (or Maroilles) cheese, often with ham and a fried egg on top.
Moules-Frites (Mussels with French fries)
Although it is found throughout France, it is an institution here. They are served in a large pot, traditionally cooked with white wine, celery and onion, and accompanied by double-fried French fries.
Ficelle Picarde
A typical Picardy starter. A savory crêpe filled with ham, mushrooms and shallots, covered with cream and cheese and baked in the oven.
Maroilles Cheese
The most famous cheese in the region, with a powerful aroma but a milder flavor than its smell suggests. It is enjoyed alone or as a key ingredient in dishes such as 'tarte au Maroilles'.
Typical Drinks
Beer (Bière)
The regional drink par excellence. With over 100 breweries, the region is famous for its 'Bières de Garde', top-fermented beers, and a growing craft beer scene.
Genièvre (Geneva)
A traditional spirit made from cereals and flavored with juniper berries, enjoyed as a digestive. The Houlle distillery is one of the last to produce it in an artisanal way.
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Carbonnade Flamande
A beef stew simmered for hours in beer (usually a toasted beer or 'brune'), with onion and gingerbread spread with mustard.
Welsh Rarebit
The quintessential pub dish. A slice of toast soaked in beer and topped with plenty of melted cheddar (or Maroilles) cheese, often with ham and a fried egg on top.
Moules-Frites (Mussels with French fries)
Although it is found throughout France, it is an institution here. They are served in a large pot, traditionally cooked with white wine, celery and onion, and accompanied by double-fried French fries.
Beer (Bière)
The regional drink par excellence. With over 100 breweries, the region is famous for its 'Bières de Garde', top-fermented beers, and a growing craft beer scene.
Gaufre Fourrée (Stuffed Waffle)
A thin, oval waffle, filled with a sweet paste of sugar, butter and vanilla or vergeoise (brown sugar). A Lille specialty.
Food plan
Book a food tour in Upper France
Markets, local chefs and tastings with free cancellation
Food and evening experiences in Upper France
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Travel advisory
The weather can be very changeable and unpredictable throughout the year, especially on the coast; It is essential to bring clothing for rain and wind. For the Braderie de Lille, it is absolutely necessary to book accommodation many months, even a year, in advance. Many beaches on the Opal Coast are pebbly and the water of the English Channel is cold even in summer.
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