NOW FOR SOME SWEET TREATS. TREAT YOURSELF TO SOME OF THE LOCAL SPECIALITIES!
At the foot of the belfry, the covered market is getting ready for a new day. At the chime of nine o'clock, there is a rush of lovers of regional products: Amiens duck pâté, salt-meadow lamb, passe-pierre...
Local specialities are more than just the famous Ficelle Picarde! Keep reading...
The creation of the Amiens macaron dates back to the 16th century. This delicacy is made from Valencian almonds, honey and bitter almonds, without preservatives or colouring.
The recipe for Amiens duck pâté, celebrated by Mme de Sévigné: "I must say: I have seen some, I have eaten some, I have asked for more. (....) Oh, this patez, my dear! Oh this perfume, this aroma, this flavour! Oh, this crust, blonder than the hair of the little girl from Lavardin" was created in 1643. It is traditionally made with a whole duck, stuffed and baked in a pastry case.
La Ficelle Picarde
A pancake, ham, mushrooms, shallots and cream are the main ingredients of the ficelle picarde. The creation of this regional speciality dates back to 1950. Marcel Lefevre, chef of the Hotel du Commerce in Amiens, inspired by the famous La Varenne, cook of the Marquis d'Uxelles, presented this dish for the first time during a banquet.
Recipe for genuine Ficelle Picarde (picardy string)
by Mr Marcel Lefèvre of the Hôtel du Commerce in Amiens
Suggested by the restaurant Le Relais in Sains-en-Amiénois
- 25 cl milk
- 125 g flour
- 1 egg
- 1 pinch of salt Nutmeg
- 1 tablespoon of oil
- 500 g chopped button mushrooms
- 2 shallots, finely chopped
- salt and pepper
- Fresh cream
1/ Fry the shallots and mushrooms with a little butter and the juice of a lemon in a saucepan. Let the liquid evaporate fully, then season with salt and pepper. Add 1 dl of fresh cream.
2/ Make 16 very thin pancakes. Lay the pancakes flat and place the finely chopped ham on top. Put a tablespoon of duxelle and roll the pancakes up tightly.
3/ In an ovenproof dish, put a little liquid cream in the bottom to avoid sticking, place the 16 strings, put grated cheese and cover with liquid cream, put them in the oven at 5-6°C and let them brown gently.