Food from Nord Pas de Calais

Sandwiched between the English Channel and the Belgium border, the region of Nord-Pas de Calais may not be as renowned as its more gastronomic southern neighbors, however the proximity to the coastline means the seafood here is plentiful and fresh. Although there is an impressive array of sea fish, it is the shell fish that is most notable. Amazing razor clams, whelks & periwinkles come ashore along with lobsters, langoustines and oysters. But what the region is best known for would have to be the mussels.

Being part of the Flanders region means the influence from Belgium is very strong. And the Belg. Love their mussels. Probably the most popular, and definitely the most classical way of preparing mussels would be moules frit or moules marinere. Here simply, the mussels are steamed in their own juices with white wine and thyme then served with French fries and mayonnaise. Moules marinere is one of those ever so simple but classic dishes that I cannot live without, I prepare this at least five or six times a year.

Often you will see Moules mariniere in restaurants served with a dash of cream in the sauce. If you want to be dogmatic and technical about food, as the French so often are, Moules marinere should not have any cream. This does not mean though you cannot use a splash in your sauce, as I do in mine. I find it adds depth of flavour and helps coat your mouth with the delicious sauce.

This region also produces wonderful cheeses such as Maroilles and Mimolette yet they can be difficult to find in Australia due to laws about importing un-pasteurised cheeses. Along with great cheese, Nord-Pas de Calais produces some fantastic sweets including boiled lollies and waffles.

Of the regions other specialties, probably the most famous is the beer, another connection shared between Warrnambool and this part of France - we both love our seafood and we most definitely both love beer. The beers here are usually full flavored darker style ale’s. A very famous dish made from the regions beer is Carbonade flamande. Stewing cuts of beef are braised with onions, garlic, bacon and beer.