Food in Nord-Pas de Calais demonstrates loving traditions of farming, fishing and generous country cooking. It relies on fresh ingredients, which are readily available locally. Fish and shellfish are sold from fishing boats and stalls all along the Opal coast, whilst vegetable-wise, chicory merits a museum in Orchies and garlic is sold fresh and smoked in Arleux and Locon. St Omer's marshlands supply cauliflower and endives, the Avesnois produces apples and the tiny village of Samer is renowned for its tasty strawberries. The Nord-Pas de Calais boasts over 60 cheeses too, from the soft heart of Arras to the pungent Maroilles; used in flans.
Andouilette sausages made of chitterlings are a common brasserie dish along with pressed meat potjvleesch and beef or cockerel stews cooked with beer. On the coast mussels and fresh seafood platters abound in tiny auberges and sophisticated restaurants. Along hiking routes village pubs, known as Estaminets, are excellent value. Drinks include an extraordinary range of local beers, including white beers and ferocious Christmas special brews and the regional gin, Genièvre.