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What to eat in Picardy? Top 7 Picard Foods

Last update: Sun Feb 16 2025
TABLE OF CONTENTS

Best Picard Foods

01

Savory Pie

PICARDY, France
3.0
Flamiche
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Flamiche is a traditional pie that is filled with chopped leeks, a small amount of butter, and either milk or crème fraîche. The dish has origins in the French region of Picardy, and it is considered the Picardy equivalent of the popular quiche Lorraine.


The first known recipe dates back to the late 18th century, and it has been found in a French soldier's notebook. Today, there are numerous variations of flamiche, with added cheese, nutmeg, bacon, and different vegetables. Flamiche can sometimes be used as an accompaniment to heavier meat dishes.

02
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Baguette Laonnaise is a French cheese originating from the town of Laon. This semi-soft cheese is made from pasteurized cow's milk, either at creameries or industrially. Underneath its washed rind, the texture is supple and open. The cheese is shaped into a brick or a baguette, and it's usually left to age for 3 to 4 months.


The aromas are pungent, while the flavor is spicy and similar to Maroilles, and as it ages, it becomes sharper. It's recommended to pair Baguette Laonnaise with a glass of Riesling on the side.

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03

Cheese

BELVAL, France
n/a
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Abbaye de Belval is a traditional cheese that's also known as Belval or Le Trappiste de Belval. The cheese is produced in the region of Picardy by Trappist sisters and it's made from raw cow's milk. Belval matures for 60 days in the abbey cellars.


This semi-soft cheese and has a golden and glossy washed rind. Underneath it, the body is ivory white in color and elastic. The aromas are subtle and light. Apart from the basic Le Belval Nature that's washed in a simple brine, there are also Le Belval Bière Blonde, washed in blonde ale, and Le Belval Bière Brune, washed in brown ale. 
04

Cheese

ROLLOT, France
n/a
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Rollot is a French cheese hailing from the eponymous commune in the Somme department in Picardy. The semi-soft cheese is made from cow's milk and ages from 6 to 8 weeks. It's usually round, but in recent years the factory-produced versions have also been molded into a heart shape.


The rind is washed, while the texture is firm, yet tender and sticky. The aromas are yeasty and fruity, and the flavors are strong, spicy, salty, and bitter. It's recommended to serve it with fruity wines such as Savigny-les-Beaune and Saint-Emilition.

05

Pancake

AMIENS, France
2.7
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Ficelle picarde or Picardy string is a traditional dish from the French region of Picardy, a simple and easy entrée that can be found on the menus of numerous restaurants across northern France. The dish consists of a savory pancake that is filled with ham, cheese, and mushrooms.


The pancake is often topped with grated cheese, and it is sometimes baked in the oven. Although it is a representative of the Picardy region, it was actually invented in the city of Amiens in the 1950s, when it was served to notable locals attending the Hotoie Exhibition. 
06
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Coquillade de la baie de Somme is a traditional dish originating from Somme. The dish is usually made with a combination of scallops, potatoes, carrots, onions, fish or vegetable stock, olive oil, salt, and pepper. The onions are sautéed in olive oil and mixed with the stock, potatoes, carrots, and seasonings.


The mixture is simmered until tender. The scallops are added to the pot and the dish is cooked over low heat for a few minutes before it's seasoned with salt and pepper and served warm. If desired, this chowder can be enriched with cream, egg yolks, and white wine.

07

Cheese

GUERBIGNY, France
n/a
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Guerbigny or Coeur de Marie is a French cheese hailing from the eponymous village in Somme. The cheese is made from raw cow's milk. Underneath its sticky washed rind, the texture is soft and smooth. The aromas and flavors are strong.


Guerbigny matures in molds that resemble the shape of a heart. It's recommended to pair it with a glass of Sancerre.

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Picard Food