Just 40 minutes inland from Calais, the historic Flemish market town of Saint-Omer was for centuries a key staging post between London and Paris. A trading centre for more than 1,000 years, Saint-Omer has a wealth of fascinating architecture as well as an impressive network of canals in the lower town. Nowadays it’s a market town with a fabulous, vibrant and colourful market which bursts into life each Saturday morning. You’ll find it on the elegant cobbled grand square, Place du Maréchal Foch, in the shadow of the beautiful town hall in which there is a stunning, almost 200 year old, recently re-opened, Italianate theatre. The market spreads into the surrounding streets including rue Louis Martel, nicknamed the ‘rue des gourmets’ thanks to the number of bars, restaurants and cafés that line it. Some of the luscious vegetables you’ll see piled high on the stalls come from the nearby marshes, known to the locals as the Audomarois.
( The Government of France and how it Affects Saint-Omer
France is a republic, unlike Britain, which is a monarchy. The Head of State, the President, (currently M. Macron) corresponds to our King The head of government is the Prime Minister, (currently Gabriel Attal) chosen by the President, but always of the majority political party. This is similar to the British system, but here the Prime Minister is elected by and from the majority party.
As in Britain, the French government is divided into two houses: The Upper House, the Senate, corresponds to our House of Lords, but, unlike the Lords, its 349 Senators (members) are elected by an Electoral College of some 160,000 "locally elected officers" (eg. Mayors), whereas the House of Lords is composed of 791 unelected hereditary and appointed members. The Lower House is The National Assembly with 577 elected Deputies and is comparable to our House of Commons with its 650 elected MPs. Both French Deputies and British MPs represent individual Constituencies.
The administration of government is divided into: The top tier, the 13 Regions, each made up of a number of Departments, depending on population, and are very similar to our Regions (eg. NE, NW, West Midlands) The second tier, the 93 Departments, corresponding to our counties, are split into Constituencies again, their numberdepending on their population, each returning one of the 577 Deputies to the National Assembly. The third tier, the 34,836 Communes represent the lowest tier and can vary in size from a few hundred inhabitants to a city the size of Paris. Communes are similar to our Parish and Town Councils but with significantly more power and influence.
Apart from the UK, France is the only other European democracy not to use some form of proportional representation for its state-wide elections. Instead, voters use the Two-Round System to elect their president and deputies, and for regional elections. The main feature of the two-round system is that voting takes place on two different days. Slightly different versions are used for the Presidential and National Assembly elections. In the first round of Presidential elections electors vote for their preferred candidate. If a candidate gets over half the votes, they are elected and there is no second round. If no candidate receives an overall majority the top two presidential candidates take part in the second round (i.e. those with the highest and second highest number of votes in the first round). The winner will obviously now receive more than half the votes. The Deputies of the National Assembly each represent a constituency and are also elected over two rounds. If no candidate wins 50% of the votes in the first round, the top two candidates plus all others who gained 12.5% of the votes go through to a second round where the candidate with most votes is elected. Presidential and National Assembly elections are held in the same year every five years, the presidential election being held about one month before the National Assembly ones. Elections for Commune Councils occur every six years, as does the selection of Senators. However, half of the seats in the Senate come up for selection every three years.
Saint-Omer is a commune in the Pas-de-Calais Department with a population of 15600 and 33 Council members which, itself, is in the Hauts-de-France Region together with the Departments of Nord, Aisne, Oise and la Somme.
Conseil Régional des Hauts-de-France
Several times a year, regional elected officials are called upon to work in collective working sessions: plenary sessions and standing committee. These sessions allow them to exchange, debate and vote on decisions. Elected officials vote in particular on:
The actions carried out concerning each competence of the Region
Decisions to be made with regard to certain news
All subjects impacting the lives of the inhabitants of Hauts-de-France
The regional budget
The Permanent Commission Emanating from the regional assembly, the standing committee is made up proportionally of the political groups represented in the regional council. Its role is to deliberate and issue opinions on the files and reports submitted to it (apart from budgetary powers). Thematic Commissions These work and study commissions give their opinion on the files proposed by the regional administration according to the skills of the Region. They are made up of regional councillors appointed by their political groups, on a proportional basis. Each file examined having received a favourable opinion is sent for decision to the Regional Assembly meeting in plenary session or in a standing committee. There are 170 elected members of this seemingly supervisory and non-executive body.
M. Decoster, the mayor of Saint-Omer, was elected as one of the Vice presidents of the Council in the June2022 elections responsible for Culture, Heritage, Regional Languages and International Relations He is a member of Commission 7 responsible for influence (culture, sports, youth, communication, international relations, tourism)
A sample of dishes popular with les Audomarois.......
In Lille and throughout the North of France, everything is cooked in a pot. So, specialties like Waterzoï, a sort of bouillabaisse made of various kinds of freshwater fish, or Hochepot, which is a mix of meats, oxtail, and boiled vegetables, all end up in the pot! On the coast, eel is served, prepared with butter, cream, and fresh herbs. In Cambrai you can find Bêtises (hard mint candy) and andouilles, as well as an excellent cheese, tomme de Cambrai, which is matured in beer! In this region the cheeses have personality and a strong taste. As for beer—because you can’t discuss Northern France without mentioning beer—blanche (wheat beer), Gueuze, and Trois-Monts vie for favorite among beer lovers. And at the end of a meal, a bit of jenever will bring the experience full circle.
The Welchor Welsh complet is a French take on the Welsh rarebit. The dish is made by boiling beer in a pot, adding cheese (usually cheddar), then pouring the mix over a slice of toasted bread and ham. It is then baked until it becomes golden, the addition of a fried egg on top finishes the dish. This dish makes for a perfect cure for a hangover.
Flamiche is a traditional pie filled with chopped leeks, a small amount of butter and either milk or crème fraîche. It is considered the Picardy equivalent ofquich Lorraine. There are numerous variations of flamiche, with added cheese, nutmeg, bacon, and different vegetables. Flamiche can sometimes be used as an accompaniment to heavier meat dishes.
Originating in Thiérache and l'Avesnois, tarte au maroilles features cubes or slices of Maroillescheese - a soft cheese distinguished by a nutty and tangy flavour and pungent smell. The tart is prepared with a base of shortcrust pastry or pâte brisée, while the filling usually consists of Maroillescheese and a combination of crème fraîche, butter, eggs, salt, and pepper. Once assembled, the dish is baked until the cheese-based filling has turned gooey, golden brown, and bubbly. It is best enjoyed while still warm and accompanied by french fries, fresh salad, and a glass of beer or wine (red or white) on the side.
Ficelle picarde or Picardy string is a simple and easy entrée. The dish consists of a savoury pancake that is filled with ham, cheese, and mushrooms. The pancake is often topped with grated cheese, and sometimes baked in the oven. Although associated with Picardy, it originated in Amiens.
Bêtise de Cambrai is a patisserie and a specialty of Cambrai. Their flavours include mint, apple, chocolate, violet, and cherry among others. The patisseries are usually decorated with a caramel stripe which gives them extra sweetness. Bêtises come individually wrapped and often packaged in tin boxes. The French consume an average of 3.5 kg each of them per year..
Le spéculoos is a traditional cookie made from flour, butter, brown sugar, water, salt, baking soda, cinnamon and cloves. It has a grainy texture due to the presence of brown candy sugar. Traditionally, it is eaten during Advent and more particularly during the feast of Saint Nicholas (December 6)
La Galette des rois de Dunkerque is a pancake made from brioche dough, topped with buttercream or rum flavoured mousseline cream. A specialty from the town of Dunkerque, this is a fairly pale, soft and crumbly brioche that resembles a honeycomb cake.
Les Merveilleuxaresmall cakes from Northern France, enjoying various names such as negro head, chocolate meringue ball, choco ball, harlequin. They are made from cone shaped meringues coated in a thick layer of whipped cream, and surrounded by chocolate shavings, topped with a candied cherry. The whipped cream can be replaced by chocolate buttercream and covered with chocolate shavings.
Les biscuits nic-nac are small dry cookies with a serrated edges in the shape of a letter or number, popular in Belgium, the Netherlands and Picardy. The biscuit is surmounted by white, pink or yellow meringue in the shape of a mini-iceberg. This biscuit is associated with the feasts of Saint Nicholas and is a popular snack for children at home and at school.
The crisp, butterypalets de dames (ladies' pucks) are a specialty of Northern France and Belgium, and are found in all pâtisseries. These delectable cookies are typically covered with apricot jam and lemon-flavored sugar icing, while some varieties are flavoured with rum, vanilla, or aniseed. Palets de damesare sometimes studded with currants, raisins or nuts. These delicate cookies are traditionally enjoyed as a snack with afternoon tea.
Resembling a dusty cannonball, mimolette is a semi-hard cheese from the area around Lille. Made from cow’s milk, it is left to age from 2 months to 2 years. The cheese is characterized by its orange colour (from annatto), fruity aroma, chewy texture and nutty, salty, and buttery flavour produced by the addition of cheese mites (arachnids). Mimolette’srind is hard and tough to crack.
Maroillesis a soft cheese with a reddish-orange rind. It has been made in the Region since the 10th century and is matured for at least 35 days. It is produced as a square shape and fully matured, it develops an intense, pungent aroma (hence its nickname "old stinker") with a flavour of smoked bacon. It has a nutty, mushroomy taste and a soft oily texture. It is a strong cheese which will go well with red wine, light beer or a French cider.
Abbaye du Mont des Catsis produced in the Godewaersvelde monastery. The cheese is matured for a minimum of one month, during which it is washed with brine and dyed with roucou– a natural dye derived from the annatto shrub. Mont des Cats has a floral aroma and a smooth and supple texture with occasional holes, while the flavours are salty, hay-like, and milky. Traditionally consumed as a breakfast cheese with coffee.
Gris de Lille(also known as Puant de Lille, Vieux Lille, and Puant Macere) is an extremely pungent cheese produced in this Region. The cheese is made with cow's milk, and it is washed in brine for three months. Its texture is semi-soft and slightly elastic, while the flavour is salty and strong. The cheese is produced in square blocks. It is a traditional miners cheese and best enjoyed with a glass of strong beer and a cup of black coffee on the side.
Boulette d'Avesnes is a cheese characterized by its conical shape. It is flavoured with tarragon, cloves, parsley, and pepper. The rind is washed with beer and coloured with paprika, imparting a reddish hue to the cheese. It is matured for 2 or 3 months in a humid cellar. It has a pungent aroma with a smooth and creamy texture and a sharp, strong and peppery flavour.Bouletted'Avesnes was made originally, using the leftovers from cheeses which hadn't formed correctly in the moulds.This cheese is best enjoyed with a glass of local beer or gin on the side.
Sablé de Wissant is a semi-soft cheese from Wissant. It is made from raw cow's milk and aged for 7 weeks. It is rolled in bread crumbs to give it a rough and sandy rind - hence Sablé (sandy). The rind is washed in beer during the maturation period. It`s texture is supple, rich, creamy, and dotted with tiny eyes. The aromas and flavours are yeasty and slightly sweet, with a pungent and barnyardy finish. Sablé de Wissant is often used on cheeseboards for visual effect as well as taste. Ideally served with a glass of Champagne or light ale.
Potjevleeschmeanspot of meat" in Flemish (Potch locally) The dish consists of cuts of meat like pork, rabbit, chicken and veal that are marinated in white wine or beer, then cooked together with assorted herbs and spices and cooled in successive layers in aterrine with a vinegargelatine. It's this base of wine and candied spices that preserves the meat. Recipes vary according to local tradition. ThePotjevleesch is usually prepared the night before. It is served cold, traditionally with fries and/or salad. The local beer washes it down well. It can also be bought ready potted from many charcuteries.
Andouillette is a coarse-grained sausage made with pork or occasionally veal chitterlings (intestines), pepper, wine, onions, and seasonings. Tripe, which is the stomach lining of a cow, is sometimes an ingredient in the filler of anandouillette, but it is not the casing. Trueandouillette will be an oblong tube. If made with the small intestine it is a plump sausage generally about 25 mm in diameter but often it is much larger, possibly 7–10 cm in diameter. Trueandouillette is rarely seen outside France and has a strong, distinctive odour.
Carbonade Flamandeor Vlaamsestoverij/stoofvlees is the Belgian equivalent of the French dish boeuf Bourguignon. Originally a farmer’s dish from north Europe, it’s a rich deeply satisfying plate of caramelized onions and slow-cooked beef. The French use red wine, but in Belgium and the north of France, the dish is cooked using local beer, particularly Oud Bruin (Old Brown, or Flanders Brown). The beer's secondary fermentation adds a slightly sour flavour and perfectly counteracts the sweetness of the onions. Bread covered in mustard is added and the dish is served with mashed potatoes or frites.
Ail Fumé d'Arleux is a pink spring garlic produced in the Region. It has a considerably long shelf-life due to smoking it with local peat, lignite, straw, and sawdust.Arleux garlic cloves are dark pink and after being smoked for at least seven days, develop a unique, pleasant smoky aroma. Local recipes with this garlic include roasted garlic chicken, garlic soup and garlic bread, all of which can be enjoyed at the annual Smoked Garlic Festival in Arleux.
Anguilles au vert a la Flamande or Paling in ‘t groenmight not look that appetising and is a more Belgian than French dish. The eels originally came from the river Scheldt in Antwerp. The firm flesh is cut up and cooked in fish stock or water with butter or cream. Herbs such as sorrel, chervil, parsley, mint, and watercress are added to give the dish its distinctive flavour and bright green colour.
Belgium claims to be the inventor of moules frites/mosselen-friet. Steaming mussels come in a huge pot, so keep an empty shell and use it to get at the delicious meat in the rest of the oysters, then chuck the shell into the second pot — always conveniently provided — and keep going. Take the spoon for the remaining juice at the bottom of the pot.
Hauts de France is considered the centre of specialty brewing in France. The region can also claim the highest per capita rate of beer consumption in France. The area has a long history of brewing beer dating back to the Celts, Germanic tribes, and Saxons, all beer-drinking invaders. Geographically, the cooler northern location is well suited to growing the hops and cereal grains necessary for good brewing. As a result, beer-like beverages became, and still remain, a part of the regional identity. The Region was once littered with small, independent breweries that served the needs of a limited local population. Today this brewing heritage is evident in the number of breweries in the departments. Hauts de France became the centre of a revival of specialty brewing in France in the 1970s and 1980s. Encouraged by the growing popularity of Belgian specialty ales, small regional breweries redefined themselves from producers of typical lager beers to guardians of French brewing tradition.
Le 3 Mots
Ambre des Flandres
Bourgogne de Flandres
CH`TI
Belzebuth
Saint Omer
Angelus
Biere Hauts de France
Pot Flamand
Pelforth
La Goudale
Just a few of the dozens of Regional beers available.
And to get those taste buds working try this unique digestif from Houlle
Houlle Juniperis the digestive par excellence. With a strong and pronounced taste, it nevertheless remains quite mellow. Served chilled, it`s aromas of grain, wood and juniper berry explode on the palate offering a persistent and pleasant taste. This eau-de-vie owes its quality to the choice of grain - the unique raw material of the distillery, the scent of juniper berries blending with that of cereals, the slow traditional triple distillation and it`s slow ageing process in oak casks.
Health Care (After partaking of the above you may require it!)
France has a high quality healthcare system that offers universal coverage for all citizens, regardless of age or status. It consists of an integrated network of public and private services including doctors, hospitals, and specialists. Residents are covered through mandatory health insurance contributions with optional private insurance available for those who want additional coverage. Government-funded agencies cover more than 75% of health expenditures in France. The Ministry of Social Affairs and Health (Ministere des Solidarites et de la Sante) administrates public healthcare with primary and secondary care services delivered by the various different healthcare providers Public healthcare is accessible by all residents through health insurance contributions. As of 2016, a new healthcare system for foreigners, known as Protection Universelle Maladie (PUMA), allows access to state healthcare after three months of residence. By law, all residents must have some form of health insurance. The healthcare system is funded partially by obligatory social security contributions (sécurité sociale); and partially by the government. This covers between 70-100% of costs for things such as doctor visits and hospital costs. Low income and long-term sick patients receive 100% coverage. The balance (up to 30%) is covered by the patient either directly or through their own private “top-up” insurance. Since the end of 2017, doctors and certain medical personnel are not allowed to charge upfront payments. Instead, they receive payment directly from the government or health insurer.. Those not eligible for state health insurance, or who want a higher level of insurance coverage, need to take out private health insurance. Many private doctors and specialists receive funding through the state insurance scheme. This means that they will still provide their services through the public healthcare system but on a self employed basis. Likewise, those with public insurance can access most privately run hospitals. The costs of privately run services, however, will be higher. This means that, although your state health insurance will cover the same percentage of costs, you will have to pay more for the part that isn’t covered.. The first line of healthcare is provided by family doctors or GPs (médecins généralistes). These doctors are mostly self-employed and work either alone or in group practices. You are free to choose whichever doctor you prefer, but you must register with one of them as your ‘attending doctor’ or primary doctor (médecin traitant) in order to claim a full reimbursement. The médecin traitant holds and maintains your medical records, can refer you onto other doctors and specialists, and co-ordinates follow-up treatments. If you are referred by your médecin traitant around 70% of French healthcare costs, such as medical consultations or treatments, will be reimbursed. If you choose your own specialist then your medical fees may be higher and you will be reimbursed much less by the healthcare system. There are two types hospitals - state-run hôpitaux and privately run cliniques. Cliniques are often state-approved and work under the healthcare system. The healthcare reimburses around 80% of hospital charges, excluding the ‘board and lodging’ This is where the private “top-up” insurance is useful. You are free to go to any dentist you like and you don’t have to go to the same person for all of your treatment. Most dentists work within the public healthcare system, and costs are reimbursed in the same way as other medical treatments. Dental charges for most adults are reimbursed at 70%, while children’s check-ups are reimbursed 100%. However, the state system does not cover some procedures – eg. orthodontics – and you will have to pay for this. In a medical emergency go the A&E or ER (les urgences) of the nearest hospital. You can also call 112 (114 for hearing assisted), which is the free pan-European emergency number for any type of emergency, or one of the following numbers, locally, which are also free from any phone:
15 – SAMU (Service d’Aide Médicale d’Urgence) for serious medical emergencies with ambulances and specialist medical teams
18 – Sapeurs Pompiers are the fire brigade but they also respond to car accidents and emergency medical situations
17 – police (commissariat de police or gendarmerie)
112 – sea and lake emergencies (calling from land)
116, 117 – out-of-hours doctor
The Criminal Justice System and Law Enforcement in France
The French legal system works on the principle of unity of the civil and criminal justice systems. The French Codeof Criminal Procedure (CCP) outlines police public order powers, as well as the powers of investigation. Criminal courts of first instance handle violations of the law listed in the Penal Code and are divided into three categories, depending on the nature and severity of the crime: Civil Tribunals (petty offences and civil disputes), Criminal Tribunals (offences with possible punishment of up to 5 years imprisonment and major civil disputes) and Assize Courts.
The Public Prosecutor’s Office initiates criminal proceedings and then transfers cases to an examining magistrate. However, they supervise and control all police and gendarmerie investigations before such transfers. Once a case has been transferred and a judicial investigation begun, the police and gendarmerie officers act under the direct authority and supervision of the examining magistrate.
The State is responsible for protecting persons and property, maintaining public order and enforcing the law. There are three centralized forces — two of which are national forces the Police Nationale (Sûréte National for those that have read early Le Care, Ludlum and Maclean) and the Gendarmerie Nationale They both have the same mission but different jurisdictions. The third force is the Police Municipale which operates in large towns and cities only and is responsible to the local Conseil Municipale. The two national forces are armed but the Police Municipale are armed at the discretion of the local authority.
The Police National This is a civilian force under the jurisdiction of the Ministry of the Interior and primarily responsible for larger urban areas. Their responsibility, generally, is to ensure that the laws are observed and enforced. Efforts are also directed at the prevention of "delinquency". In that context they:
conducts security operations (e.g. patrols, traffic control, identity checks); and
under the supervision of the judiciary, conduct criminal enquiries, serve search warrants, etc., as well as maintaining specific “judiciary police” services for criminal enquiries.
Included in the Police National is the Compagnies Républicaines de Sécurité (CRS). Representing about 20% of the total Police Nationale. The CRS is stationed in the suburbs of Paris and all major regional cities. The force is highly mobile and is used mainly for riot control, maintenance of order during natural disasters, and assisting other branches of the Police Nationale as needed.
The Gendarmerie Nationale This is a police force under the administrative control of the Ministry of Interior. It is a military institution created to ensure public safety. In addition to ensuring the maintenance of law and order and the enforcement of legislation, it guarantees the protection of individuals and their properties and informs, warns and rescues them in times of emergency and crisis. it may also contribute to the military defence of the nation. The Gendarmerie Nationale is responsible for policing towns of 20,000 inhabitants or less and rural areas. It conducts crime investigations under the same laws and regulations as the Police Nationale. The Police Municipale They are responsible for daily urban policing of the larger towns and cities covering all criminal and public order matters within its urban boundaries. Approximately half of all municipal police officers carry guns at the discretion of individual municipalities.
As can be seen, there is a certain amount of overlap between the three forces responsibilities and jurisdictions which, no doubt, leads to operational friction and inefficiency.