My seasoning tips for cooking Hauts-de-France cuisine with precision
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I cook the way I work on a web project: I start with a simple foundation, then adjust until I find just the right balance. In LaBouffe, this is where my tips matter most, because a Hauts-de-France dish does not need to be complicated to have character. Whether I am coming back from a trip to the Halle, taking a detour through the Jardin Public in Cambrai, or walking near the Citadelle, I keep the same idea in mind: let the ingredients speak for themselves, then awaken them with well-chosen spices, herbs and sauces. At home, I often return to Cambrai mustard, flat-leaf parsley, chives, thyme, bay leaf, shallots and a hint of juniper. They are distinctly Northern touchstones—forthright and precise—which I use to add dimension without weighing down the plate. In practical terms, I use them in two ways that come up often. When I make warm potatoes with herring or smoked fish, I combine a lively mustard, a very finely chopped shallot, parsley and a splash of blonde beer to create a light yet expressive sauce. And when I want a rounder dish, I sauté onions, add thyme, bay leaf, a little juniper and an amber beer, then finish it with a little cream: this base works very well with chicken, braised endives or roasted vegetables. I never overdo it, because I like a plate to remain clear and readable, like a good conversation: a few well-chosen words are worth more than a long speech. What I like about the flavours of Hauts-de-France is that they know how to comfort without becoming tiring. A beer sauce can add depth to a simple dinner after a busy day, and a handful of parsley or chives can be enough to make a leek soup cleaner, more vibrant. I also think of carbonade flamande, in which thyme, bay leaf, mustard and sometimes a touch of gingerbread create that very local depth I find instantly comforting. That is the point of balance I am looking for: flavour, rhythm, a little warmth, but always clarity. It is probably why I so often return to these Northern herbs and sauces: they suit me—understated in appearance, yet very present when one truly pays attention to them.
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Where: Hauts-de-France