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Gastronomie ardennaise France
By Amy Adejokun Amy Adejokun Section editor

Discover Gastronomie ardennaise

Nothing like Ardennes Ham or White Boudin of Rethel to begin a meal. Or why not try the salad with bacon (a hot dish comprised of potatoes, bacon and dandelion greens).
Depending on your appetite, you may want to follow this dish with marinated wild boar, Ardennes-style jugged hare, 'carcasse' (a stew containing potatoes and bacon), or an omelette (with bacon, mushrooms or ham).
Traditionally served with game is bayenne (potato slices layered with garlic and onions).
The regional cheeses are 'maroilles de Thiérache' (strong in both taste and smell) and Rocroi (a soft cheese with a natural rind). Finally, if you still have room, you can order some vautes or tantimolles (crepes), or gaudichon of Rethel (a sort of apple pastry). Chocolate 'ardoises' (flat squares of chocolate with a filling) or 'rocaillons de Sedan' may be served with your coffee.

Gastronomie ardennaise

Gastronomie ardennaise , France
Onion tart

The tart is made with shortbread pastry and an onion compote and is most often served with ham or a salad.

© ZoonarJoerg Beuge / age fotostock
Gastronomie ardennaise , France
Maroilles

This soft cheese with a washed rind derives from a cheese made in the 7th century at the Abbey of Maroilles. Its rind turns an orange colour around the 10-week mark of the ageing process.

© ZoonarJamie Watson / age fotostock
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