Renowned for its quality and artisanal products, Picardy is home to a multitude of delectable culinary creations that are worth exploring. Discover the gastronomic delights of Picardy, which are sure to tantalize your taste buds. Whether you indulge in its mustard or taste its famous cheeses, be sure to discover all the unique gastronomic specialties that Picardy has to offer.

There are so many flavours to explore and with such an abundance of gastronomic delights, it’s no wonder Picardy gastronomy is so famous! It’s time to discover what Picardy gastronomy has in store for its visitors and tourists.

Confectionery: The famous milk jam preparation from Picardy

Picardy is a gastronomic region of France, whose milk jam is a delicacy that is part of its identity. As the name suggests, Picardy milk jam is made with milk and sugar, but what sets it apart is its thick, velvety texture and fragrant caramel taste. Due to the long cooking time (5 to 8 hours) required to prepare it, it has become an emblematic confectionery of the region that connects generations through its traditional gastronomy. This delicious delicacy is appreciated throughout Picardy, especially around Vervins in Thiérache.

Condiment: who said that mustard was only a Dijon specialty?

The gastronomy in Picardy arouses admiration and one of the specialties of the region is its artisanal mustard. Unlike the industrial processes favoured by large companies, Picardy mustard is produced using traditional methods of grinding on a stone millstone that has been used for centuries and infusing the paste with cider and apple cider vinegar. Being wet with beer during its manufacture gives it a nice amber flavor and it is known to enhance the taste of sweet or slightly acidic dishes, as well as sauces and dressings. Found only in Picardy, this artisanal mustard is a rare gastronomic pleasure.

Dairy product: Picardy cheese from tomme to cider

Tomme au Cider is a gastronomic specialty of Picardy, France. It is a cylindrical cheese with an ashy blond rind that has the particularity of having been washed with cider during its ripening. Its light-colored paste offers a slightly acidic taste with notes reminiscent of mushrooms and artichoke hearts. The production of Tomme au Cider follows the same method as that of the ordinary Tomme au Foin, they start with a similar flowering in the cellar before being differentiated and one of them is regularly washed with cider to give it its colour, taste and texture. Deliciously creamy, this cheese can be used to enhance cheese platters or be featured in dishes like fondue and ficelle picarde.