The Somme tourist board

Taste the excellent and undeniably local, hearty country cooking, based on soups and fricassees (vegetable stews) such as Bisteu, also known as Bigalan, a traditional dish from Picardy (potatoes, onions, lightly salted pork belly, double cream and flaky pastry made with butter). The scope of the cuisine is all the richer for the local produce from the sea, the rivers and livestock farming. The Somme is also an extraordinary vegetable garden, a long-standing leader in market gardening with hortillonnages (cultivated marsh lands) at Amiens and Péronne.
Some local specialities: Duck and andouillette (traditional offal sausage) pâté from Amiens; la ficelle picarde (ham and mushroom pancake); la flamique à porions or flamiche aux poireaux (leek quiche); le gâteau battu (sponge cake, often with calvados or cognac added); Amiens macaroons; smoked eel; salt-meadow lamb terrine.