page_title: Cambrai
section_title: Culinary specialities
hierarchical_section_title: Cambrai / Local culture and heritage / Culinary specialities
caption_attribution_description: English: The "bêtise" (French for "blunder") is a mint-flavoured candy made in Cambrai, France. Français&#160;: Des bêtises de Cambrai, confiserie à la menthe, spécialité de cette ville de France.
context_page_description: Cambrai, formerly Cambray and historically in English Camerick or Camericke, is a commune in the Nord department and in the Hauts-de-France region of France on the Scheldt river, which is known locally as the Escaut river.
  A sub-prefecture of the department, Cambrai is a town which had 32,518 inhabitants in the Census of 2009. It is in the heart of the urban unit of Cambrai which, with 47,138 inhabitants, ranks as 7th largest of the department. Its urban area, a more extensive range, included 65,986 inhabitants in 2009. With Lille and the towns of the former Nord-Pas de Calais Mining Basin, it is also part of the Metropolitan area of Lille which has more than 3.8 million inhabitants.
  Towards the end of the Roman Empire, Cambrai replaced Bavay as the "capital" of the land of the Nervii. At the beginning of the Merovingian era, Cambrai became the seat of an immense archdiocese covering all the right bank of the Scheldt and the centre of a small ecclesiastical principality, roughly coinciding with the shire of Brabant, including the central part of the Low Countries. The bishopric had some limited secular power and depended on the Holy Roman Empire until annexation to France in 1678.
context_section_description: The two best-known gastronomic specialties of Cambrai are the Andouillette de Cambrai, a sausage traditionally made of ground veal (which was prohibited by European regulations, following the episode of mad cow disease, until 2015), which associated gastronomic society is one of the most representative in the region, and the Bêtise de Cambrai, a coated mint confection which is one of the most emblematic gourmet specialties of France.
  The gastronomy of Cambrai also accounts for other less known specialities: Tripe, liver pâté with plums, hare with grapes, hochepot of partridge with puréed lentils, but also the Boulette de Cambrai, fromage blanc with fine herbs, and also a cheese trademarked as "Tome de Cambrai", or even crackers and pain crotté [muddy bread] (a type of French toast).
caption: Bêtises de Cambrai
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