Originally from Wales, Welsh is a very popular dish in the Hauts-de-France region, especially in Lille, its capital, but also on the Opal Coast.
Originally from Wales, Welsh is a very popular dish in the Hauts-de-France region, especially in Lille, its capital, but also on the Opal Coast.
Made with melted cheddar, ham, bread and beer, and imported by the Welsh, the dish was originally called "Welsh rabbit" as it was a low-quality substitute for rabbit meat. It is also said that the English mocked the Welsh and felt that they had to fall back on this recipe as they didn't know how to hunt. The dish was reportedly imported to France in 1544 by a Welsh guard stationed at Baincthun, at Mount Lambert, during the siege of Boulogne by Henry VIII of England.
There are many variations of the Welsh: some add béchamel sauce or bacon and season it with Worcestershire sauce, a condiment of English origin.
The key ingredient in the Welsh is cheddar. Unlike its French version, which is distinguished by its orange colour, English cheddar is white, the colour differentiates exported cheese from the cheese intended for the home market.
This gourmet dish is served in the brasseries and estaminets of the Hauts-de-France. Where to taste a good one? If you are in the capital of the region, you will have a plethora of choices so don't hesitate to rely on the recommendations of Good morning Lille and its selection of welsh Lille.
Here is also a good address in Paris to not leave this greedy pleasure only to the Ch'tis :).
Le Galibot
17 Rue Paul Lelong
75002 Paris
Finally, if you are too impatient to taste one and you prefer to start making it now, here is the recipe. Enjoy your meal.
Jessica from Comme des Français
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