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The older definition of Picardy survives in the name of the Picard language which applies not only to the dialects of Picardy proper but also to the Romance dialects spoken in the Nord-Pas de Calais region, north of Picardy proper, and parts of the Belgian province of Hainaut.
Picardy cuisine (French: la cuisine Picarde) refers to foods and food products from different departments of the Picardy region of France including Aisne, Oise, and Somme. While sharing many similarities (like the Maroilles cheese [ 1 ] ) with the Nord-Pas-de-Calais region, Picardy cuisine remains unique and is quite different.
Château d'Aveluy in Aveluy; Château de Bagatelle, à Abbeville, classed as Monument historique, visitable; Château de Bailleul in Bailleul; Château de Beaucourt-en-Santerre in Beaucourt-en-Santerre
This list of castles in Picardy is a list of medieval castles or château forts in the region in northern France.
The castle proper occupies the tip of a bluff or falaise. It forms an irregular trapezoid of 92 x 35 x 50 x 80 m. At the four corners are cylindrical towers 20 m in diameter (originally 40 m in height). Between two towers on the line of approach was the massive donjon . The donjon was the largest in Europe, measuring 35 meters wide and 55 ...
The War of the Burgundian Succession [1] took place from 1477 to 1482 [2] (or 1493 according to some historians [3]), immediately following the Burgundian Wars.At stake was the partition of the Burgundian hereditary lands between the Kingdom of France and the House of Habsburg, after Duke Charles the Bold had perished in the Battle of Nancy on 5 January 1477.
Beaupré Abbey (French: Abbaye de Beaupré; Latin: Bellum pratum) is a former Cistercian monastery in the commune of Achy, department of Oise and region of Picardy, France. Its site is located about 2 km south-east of Marseille-en-Beauvaisis , on the Petit-Thérain brook.
Ficelle picarde. Ficelle picarde ("Picardy string") is a dish of Picardy, northern France, consisting of a rolled savoury crêpe stuffed with a slice of ham and a creamed shallots duxelles, broiled in cream under a layer of cheese.