The typical dishes of the Opal Coast

The Hauts-de-France was named “European Region of Gastronomy” in 2023. The region’s many local products put the food and know-how of our beautiful region in the spotlight. Cooking is an integral part of our culture and identity, reflecting the generosity that defines it. Thanks to its strategic position, the Opal Coast has been enriched over the centuries by culinary influences from neighbouring countries (England, Belgium). Here are a few examples of typical Opal Coast dishes that will get your mouth watering!

The must-try dishes of the Opal Coast

Say Opal Coast, and you’re saying North Sea and Channel. Seafood is therefore the undisputed star of the local cuisine. How can you resist traditional moules-frites (mussels and chips)? There are plenty of recipes to enjoy (marinière, cream, maroilles cheese, and more). It’s the classic dish you’ll find on every table.
Waterzoï, a speciality of vegetables and fish (or chicken), is a broth finished with cream and egg yolks — a real treat!
Welsh, which came to us from England, appears on the menu of every estaminet and brasserie in the Nord–Pas-de-Calais: a generous slice of bread spread with mustard, topped with a slice of ham, then piled high with melted cheddar mixed with beer. In its full version, a fried egg is added for extra indulgence.
Brown shrimp, the little queens of the coast, are the pride of anyone who loves to peel them: in fritters or paired with a tomato and prawn mayonnaise, their delicately briny flavour is a delight.
Shellfish and crustaceans take pride of place too, with cockles, scallops and more. And let’s not forget the many fish (sole, plaice, sea bass, cod, and more), and of course the iconic herring! This hugely popular fish, found as much in local tradition (thrown from Dunkirk’s town hall during the carnival) as on the plate, comes in countless preparations:

• hareng saur: salted, soaked, then smoked;
• hareng bouffi or craquelot: whole herring, smoked over a wood fire;
• kipper: split herring, salted and lightly smoked;
• rollmops: marinated in vinegar, rolled around onion rings and held together with a wooden skewer;
• hareng “gendarme”: salted for a minimum of 9 days;
• and more.

Local vegetables and fruit hold their own in our beautiful region too! Tilques carrots, the bintje, a potato variety perfect for… chips! Samphire from the Bay of the Somme, Ghyvelde asparagus, strawberries, and of course chicory (or “chicons”, as they’re known locally!)

The cheeses of the Opal Coast

France is a country of cheese, and the Opal Coast knows what it’s talking about!

• Mimolette is typical of the Nord–Pas-de-Calais.
• Bergues, a soft cheese with a very strong flavour.
• Vieux Boulogne is a ‘pré salé’ cheese, made with the milk of cows grazing by the sea, near Boulogne.
• Sablé de Wissant, best enjoyed rind and all (breadcrumb coating).
• L’Écume de Wimereux, with its creamy texture.
• Fruité du cap Gris-Nez, with a soft centre, this cheese is brushed with the blonde beer of the Two Capes.
• Fleur d’Audresselles is rubbed with sea salt.
• Fort d’Ambleteuse is brushed with Brunembert cider, another local product.

Sweet treats

And here’s something for anyone with a sweet tooth. Local specialities and treats to enjoy: tarte au sucre (au chuc!), Dunkirk waffles (small, round and crunchy), berlingots berckois, doigts de Jean Bart (almond cakes with coffee cream and chocolate), le calais (a coffee-and-chicory cake). Fair warning: this list isn’t exhaustive for the truly insatiable!

In short, as you’ll have gathered, rich in its many influences, the food of the Opal Coast lives up to its promise with quality produce. Enough to set your tastebuds tingling over a weekend on the coast, awakening every sense, from the beauty of the scenery to the pleasures of the table.

Photo credit: pour de bon – fromagerie Godeleine