The Nord and Pas-de-Calais have something for your palate, whether your prefer sweet or savoury. Lovers of savoury dishes will relish the very famous flamiche made with Maroilles cheese which has a very characteristic scent, or a succulent Coq à la Bière - preferably brown ale. There is a wide choice of desserts: stuffed waffles, beer crepes, cramique craquelin, or a sugar tart. But not just any old sugar! Brown sugar - made from locally produced beetroot syrup. It brings flavours to dessert recipes, but is also used in the savoury dishes like the carbonnade flamande, or the Flemish red cabbage. Cheese also has pride of place in the region’s menus with over 50 different varieties. Need we say more - a cuisine which is a reflection of the local population - warm and generous.