Belgian Cuisine

Belgium is a country of connoisseurs. No other country in Europe is crowned with more Michelin stars in relation to its population than Belgium.

Belgian Cuisine is strongly influenced by the French but has developed its very own unique traditions. Belgian chefs and housewives prefer fresh and seasonal ingredients so that in this small country there are remarkable regional differences. For example, the menus at the coastal regions show mussels, fish and seafood while in the Ardennes a lot of game is served in the restaurants.

Next to the famous Belgian chocolate, the country is also famous for its delicious waffles and the Belgian pralinées are a treat no true gourmet can resist. Not to forget of course the more than 300 beers that are brewed in Belgium. Lambic, Geuze and Kriek with its aroma of fresh cherries are famous far beyond Belgium's borders. The Belgian farmers also produce 165 different types of cheese amongst them such famous types like Passendale, Beauvoorde, Lo, Wijndendale, Aette or Maredsous.

Finally, it is said that the Belgians have invented the famous pommes frites (french fries). Whether this is true or not, the Belgian frites are indeed delicious and are miles away from your ordinary McDonalds fries.

Belgian specialities

• Waterzooi (= 'Water soup'): A creamy soup often prepared with chicken
• Lapin in red wine
• Carbonades flamandes: Flemish beef stew, Belgium's national dish.
• Belgian endive, or chicory: Belgium's national vegetable
• Bruxelles sprouts: The name says it all!
• Hutspot or Hutsepot: A hearty stew with herbs, vegetables and meat
• Braised chicory with mashed potatoes and roasted sausages
• Braised chicory, wrapped in Ardennes ham
• Phesant with chicory and mushrooms