It is the country of strong cheeses

. Maroilles
* Mont des Cats
* Mimolette (or Boule de Lille)
* Boulette d'Avesnes
* Crottins Avesnois
* Tomme de Cambrai
 

Waterzoi
River fish in a fish broth with vegetable julienne

Potjefleich
White meat in terrine

Hochepot
Pot au feu with beef, veal, lamb, pork, with a lot of vegetables. Sometimes with an oxtail.

Carbonade
Beef stew in beer with brown sugar

Bêtises de Cambrai : candy
Quinquin : fruit candy
Couque : cake.
Galopin : pain perdu
Goyère : farmer heese pie
Cramique : sugar brioche
Feluche : dough cooked in a mold and stuffed with brown sugar

Chicory - the roots are in the North. It comes in the form of a liquid, as grains or as a powder. It is mostly grown in Nord-Pas de Calais. It was used during the World Wars in particular as a substitute for coffee. However, it is still the tradition here to put a few grains in our coffee today. Follow step by step the making process and taste it in ice cream, smoothie, pancake...