Ficelle picarde — Amiens, France

Ficelle picarde — Amiens, France

Amiens, France

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The ficelle picarde has no centuries behind it: it was created in Amiens in the 1950s, by the cook Marcel Lefèvre, for a trade fair, and the town adopted it to the point that it now appears on every menu in Picardy. Its name evokes its thin, rolled shape. A savoury crêpe is filled with a slice of ham and a duxelles of mushrooms with cream and shallot, rolled up tight, placed in a dish, coated with cream and grated cheese, then baked au gratin. It's a hot starter or an evening dish, simple and rich.

Preparation

  1. 01

    Soften the shallots in butter, add the mushrooms, and cook until the liquid evaporates. Add 150 ml of cream, salt, pepper and nutmeg, and reduce for 5 minutes.

  2. 02

    On each crêpe, place a slice of ham and a spoonful of mushrooms. Roll up tightly.

  3. 03

    Arrange the rolls in a buttered dish, coat with the remaining cream, and cover with Gruyère.

  4. 04

    Bake au gratin for 20 minutes at 200°C (400°F).

Where this version sits

A single, final coordinate: Amiens, France. Another version of the same dish, elsewhere, gets its own point.

Photo: Bycro — CC BY-SA 4.0

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