The Hauts-de-France recipe binder now includes 302 recipe cards! These recipes highlight the great diversity of regional products. Combining innovation and tradition, they allow chefs to vary their recipes with a tool adapted to their needs, to discover regional products in traditional or different recipes … for the greatest pleasure of young and old.

Each year, new recipes are developed in collaboration with chefs from the catering industry. In 2020, 8 new recipes on the theme of regional plant proteins were created.

Tasty and balanced recipes

Involved in the regional public debate on food and aware of the importance of a healthy and balanced diet, the Promotion Committee, in collaboration with the working group of chefs, ensures the nutritional qualities and the respect of the grammages of each recipe. Thus, all recipes are evaluated in the framework of the GEMRCN 2013 decree, relating to the nutritional quality of meals served in the framework of collective catering. More and more recipes based on regional fruits and vegetables are included in the binder.

Recipes online

All of the regional recipes published in the binder are also available on the website , for professionals in the catering industry. The tool is easy to use and provides details on seasonality, difficulty of preparation and cost. A real opportunity to prepare diversified menus from regional products, according to the seasons!

For the general public, the recipes are for 4 people and are available on, under the heading Recipes.

What are the targets?

Chefs of collective catering.

How will your project help promote the gastronomy of the Hauts-de-France region?

The core of the project is to promote products from the Hauts-de-France region within a very specific segment, namely directly managed collective catering.

It aims to develop the purchase of regional products from suppliers via wholesalers or directly, to make chefs discover the richness, quality and variety of products, to make them want to test or create recipes. But also to present these cooked products to the guests. It allows to present the products but also different ways of cooking them.

Objectives of the operation:

– To promote regional products in the establishments of collective catering in direct management near the 3 targets concerned: managers / stewards, chefs and the guests of all ages

– Promote the referencing of regional companies with wholesalers and via the website

– To highlight each year an emblematic sector

By Hauts-de-France Promotion Committee

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