Belgium
37 dishes.
Belgian friesTwice-fried chips in a paper cone with thick sauces.
Belgian pralinesFilled chocolates invented in Brussels; ganache and nougat centres.
Boulets à la liégeoisePork-beef meatballs in sweet-sour Liège syrup sauce.
Brussels waffleLight rectangular yeast waffle dusted with sugar or piled with cream.
Carbonade flamandeBeef stewed in dark abbey beer, slightly sweet-sour, with fries.
CaricolesSea snails simmered in celery broth, eaten hot from a cup
Chicon au gratinEndives wrapped in ham, baked under cheese béchamel.
Couque de DinantRock-hard honey and flour biscuit pressed in carved wooden moulds
CuberdonPurple cone-shaped sweet with a hard shell and syrupy liquid centre.wine & spiritFaroLambic sweetened with candy sugar, low in alcohol and lightly sour
Filet américainSeasoned raw minced beef spread on bread or with fries.wine & spiritFlemish red aleSour red-brown ale aged in oak, blended and vinegary.wine & spiritGueuzeBlend of young and old lambic refermented in the bottle, dry and sparkling.
Half en halfStill white wine topped with sparkling wine, a Brussels apéritifcheese & dairyHerve cheeseSoft washed-rind cow's cheese, sticky, orange and very pungent.wine & spiritKriekLambic steeped with sour cherries until pink, tart and fruity.
LacquemantThin waffle wafer split and filled with orange-blossom syrupwine & spiritLambicSour wheat beer fermented by wild yeasts, flat and tart.
Liège waffleDense yeasted waffle studded with caramelising pearl sugar.
MaitrankMoselle wine infused with woodruff, sugar and orange, drunk in May
MattentaartPuff pastry tartlet filled with curdled milk matten and egg
MerveilleuxTwo meringue shells joined with whipped cream and coated in chocolate shavings
MitrailletteHalf baguette filled with fried meat, chips and sauce
Moules-fritesMussels steamed in white wine, with fries and mayonnaise.
Paling in ‘t groenRiver eel poached in a green sauce of sorrel, chervil and spinach.wine & spiritPeketWalloon juniper genever drunk chilled in shots, often fruit-flavouredwine & spiritSaisonDry, peppery farmhouse ale, bottle-conditioned and highly carbonated.
Shrimp croquettesMolten croquettes of North Sea grey shrimp, fried crisp.
SmoutebollenYeast dough balls fried in lard and buried in icing sugar
SpeculoosCaramelised spice biscuits for Saint Nicholas and coffee.
StoempRustic mash of potatoes and vegetables, with sausage.
Tarte au rizYeasted pastry case filled with baked cinnamon rice puddingwine & spiritTrappist beerStrong abbey ales brewed by monks: Westmalle, Chimay, Westvleteren.
Vol-au-ventPuff-pastry case of creamy chicken, mushrooms, tiny meatballs.
WaterzooiCreamy Ghent stew of chicken or fish with vegetables.-
Ardennes ham
Salted, cold-smoked raw ham from the Ardennes, sliced thin with melon or bread. Ready in 10 minutes prep and none…
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Belgian pralines
Filled chocolates invented in Brussels; ganache and nougat centres. Ready in 1 hr prep and 20 min cooking. About 40…
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Boulets à la liégeoise
Pork-beef meatballs in sweet-sour Liège syrup sauce. Ready in 30 min prep and 1 hr cooking. 4 servings. A main…
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Brussels waffle
Light rectangular yeast waffle dusted with sugar or piled with cream. Ready in 20 min prep and 35 min cooking.…
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Caricoles
Sea snails simmered in celery broth, eaten hot from a cup. Ready in 20 minutes prep and 1 hour cooking.…
-
Chicon au gratin
Endives wrapped in ham, baked under cheese béchamel. Ready in 30 minutes prep and 50 minutes cooking. Serves 4. A…
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Couque de Dinant
Rock-hard honey and flour biscuit pressed in carved wooden moulds. Ready in 30 min prep and 10 min cooking. 8…
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Cuberdon
Purple cone-shaped sweet with a hard shell and syrupy liquid centre. Ready in 1 hr prep and 20 min cooking.…
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Faro
Lambic sweetened with candy sugar, low in alcohol and lightly sour. Ready in 3 minutes prep and none cooking. Serves…
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Filet américain
Seasoned raw minced beef spread on bread or with fries. Ready in 20 min prep and none cooking. 4 servings.…