Belgian cuisine has its roots in the distant Middle Ages. National culinary traditions were formed under the influence of three powerful pillars-French, German and Dutch cuisines. Home cooking is characterized by a simple cooking technology, the most affordable set of products. Restaurants serve more refined treats – this is where the influence of French cooking is felt. National Belgian cuisine is multi-faceted and can conquer the discerning gourmet. It is not surprising that culinary tours to Belgium are very popular among tourists. During this trip, you can visit interesting gastronomic places and taste the best dishes of the country.
Character of national cuisine
Local residents prefer to cook with seasonal and regional products. For this reason, the difference in the culinary preferences of the inhabitants of the southern and northern parts of Belgium is particularly noticeable. In cities located on the coast, a menu of fish and seafood prevails, and a variety of vegetables are prepared on the side, including the famous Brussels sprouts. In the mountainous regions (Ardennes), game and meat treats are prepared with special skill.
A light snack for the average Belgian – French fries and spicy mussels with a glass of beer brewed according to an exclusive recipe. A traditional festive table is filled with an abundance of culinary masterpieces – black puddings, pork head and ears, seafood, all kinds of sweets, bread, fruit. Residents of Belgium, as if, compete-who will be able to cook more dishes. The set and filled table of a modern Belgian family is reminiscent of a 17th-century still life.
Interesting fact! Tourists love the national Belgian cuisine for its varied menu and huge portions in local restaurants.
Local chefs value the client above all else and adhere to classic cooking techniques. Newfangled experiments are rarely used here, which is probably why restaurants don’t offer excessively high prices. In Belgium, there is one simple rule-if the chef cooks poorly, his institution will go bankrupt, because the competition is too high.
Useful to know! Belgian restaurants are appreciated all over the world and many are awarded Michelin stars. According to statistics, there are 2 three-star, 3 two-star and 15 one-star restaurants per 1 million inhabitants.
Soups
We can say that there are few first courses in Belgian cuisine, but all of them are distinguished by an exquisite taste, an original combination of ingredients. The national menu is dominated by thick cream soups and purees. However, there are traditional entrees, such as pea soup or vegetable chowder. Local residents are not indifferent to beer and even add it to soups, light soups with vegetables such as asparagus, Brussels sprouts, string beans and mushrooms are also popular.
Vaterzoy
National treat of Belgian cuisine, the name of which comes from two Dutch words – water and cook. This is a traditional Flanders chowder, also called Ghent waterzoy, based on its region of origin.
The classic recipe suggests using fish as the main ingredient, but when Ghent’s reservoirs became too dirty, the fish disappeared from them. After that, chicken meat was used for cooking. In addition, carrots, leeks, celery root, potatoes, and a whole bunch of spices are added to the soup. A special feature of the soup is that vegetables and meat (or fish) are cooked separately and then combined. The broth is seasoned with whipped egg yolks and cream, and sometimes breadcrumbs are used.
It’s best served with toasted white bread and butter.
Brussels sprouts with dried mushrooms
This national recipe is original and very appetizing, surely all family members will want to try it. It is served with rye bread and chopped greens are placed separately on the table.
A special feature of the soup is the preparation of mushrooms-they are washed, scrolled in a meat grinder and stewed with the addition of oil and onions (it is rubbed on a grater). After 10-12 minutes, add flour and broth (in the original recipe, use bone), season with spices to taste. At the end of cooking, cream is poured into the soup and decorated with boiled eggs.
Salads and appetizers
Belgian cuisine is rich in vegetables, they are prepared in a variety of ways. Numerous Belgian markets sell a huge amount of fresh vegetables grown in the country. Here you can try different varieties of celery, tomatoes, potatoes, onions, kohlrabi, radishes, peas, asparagus, sorrel, parsnips, carrots, beans and mushrooms.
The main delicacy of the national Belgian cuisine is young hop shoots collected in the spring. Be sure to try them in the restaurant. Also a favorite of many locals, the national treat is asparagus, grown in Mechelen (Antwerp province).
Liege green bean salad
An original salad that you can try in any restaurant and then cook at home. A hearty meal of new potatoes, string beans, onions, ham and apples. Potatoes are cut into portions and boiled until tender. In 5-7 minutes, a colander is placed on a pan with potatoes and beans are put in it – it is steamed. Onions are chopped, ham is cut larger, fried, apples and a little vinegar are added. All components are mixed and seasoned with olive oil.
Seafood – mussels and oysters
The national cuisine of Belgium can not be imagined without seafood. According to the Belgians-the perfect combination of flavors-French fries and a plate of mussels. It is impossible to come to Belgium and not try this culinary masterpiece.
The most popular recipe for cooking mussels is stewed seafood with a variety of seasonings and spices. The price ranges from 10 to 15 euros.
Useful information! In local restaurants, mussels are served in a pot, this volume is enough for two people.
In Belgian cuisine, there are a huge number of mussel recipes – you can try seafood with the addition of white wine, lemon sauce, vegetables.
Oysters are another popular, one might say national product, it is served in every restaurant. The price is about 20 euros for 6 pieces. Typically, a serving consists of 12 or 6 oysters.
You can also buy seafood in shops on the streets, while their cost is half less – 10 euros.
Main dishes
The abundance of Belgian cuisine is impossible to imagine without fish and meat treats. The national menu offers a wide selection of sea fish, pork, beef, rabbit and game dishes. Thick sauces and a side dish of potatoes or vegetables are prepared separately for the main course. Just imagine a pheasant flaunting in the center of the table, numerous varieties of ham, beef rolls. The real culinary glory of Belgium was brought by beef stewed in local dark beer. The dish is called Carbonade.
Flemish fish cutlets
Belgians respect fish, the king of the national cuisine is eel. The most popular recipe is eel in greens, Even pate is prepared from the meat of this fish.
Another popular type of fish is herring, it is prepared in different ways. Be sure to try the Flemish cutlets, which are made from minced herring with onions, garlic, white bread pulp, eggs and capers.
Flemish goulash
In Belgium, this dish is always served with the beer variety that was used for cooking. Beef is stewed in a thick-bottomed dish. It is believed that the next day it becomes even tastier and richer. The traditional side dish for meat is potatoes in any form and vegetables.
Interesting to know! Belgian cuisine pays special attention to the reconstruction of old recipes, such as Flemish goulash. It was served in Belgian inns to nobles and nobles.
A piquant feature of the dish is the thick sauce. It is prepared as follows: 15 minutes before cooking, bread pulp greased with mustard is spread on the meat. A few minutes before cooking, the ingredients are mixed, and the bread is evenly distributed in a sauce of broth and beer.
Desserts
Sweet dishes are also not deprived of attention in Belgian cuisine. There are pies, tarts, brioches, muffins, gingerbread and, of course, waffles and chocolate.
Apple in the dough
The dessert turns out sweet and sour and flavorful, children and adults will want to try it with pleasure. For cooking, apple varieties with a slight sourness are used, they are cleaned from the peel and seeds. Apple is stuffed with a mixture of jam and cinnamon. Puff pastry is rolled out in a layer, cut into squares and wrapped with fruit. Spread the envelopes on a baking sheet, brush with egg and bake until the dough is browned. Before serving, sprinkle with powdered sugar.
Liege waffles
Waffles gained worldwide popularity after Expo 1958. Liege waffles, unlike the Brussels version, are softer, sweeter, oval or round in shape. They’re filling, and their secret ingredient is ” sugar pearls.” Dessert is served with hot chocolate, whipped cream and various fruits.
Locally produced products that are worth a try
What to try in Belgium? Local produce, of course.
Chocolate
Belgian chocolate is a national pride. Sweetness of the highest quality. Chocolate masters prepare treats from small candies to huge compositions.
Interesting fact! Belgium ranks third in the world in terms of chocolate consumption, second only to Switzerland and Germany.
It is best to buy chocolate in private shops, where it is prepared by hand. The most popular sweet is Pierre Marcolini’s chocolate, and there are several chocolate shops named after the master in Brussels.
Cheeses
What you can go crazy about in Belgium is the abundance of cheeses. They are prepared according to traditional recipes and exclusive recipes, with the addition of herbs, nettles, spices, nuts.
Some varieties have a too pungent smell-Camembert, Hevre, Chaumes.
A large group of cheeses with mold – gorgonzola, Roquefort. Goat’s cheese and rambol with spicy herbs are popular. Belgians have a special respect for the “old” varieties of cheese, even giving them honorary names-Old Bruges or Old Brussels.
Beer
It is impossible to imagine Belgian cuisine without beer. The country produces more than a thousand varieties of the drink, which is exported to dozens of countries around the world. Beer made in Belgium, in its taste qualities is not inferior to a luxurious German drink. Local brewers use their own secret ingredients that give the beer a unique flavor-fruit, rice, honey.
The most famous varieties: Lambic, Creek, Gez, Trappist.
Belgian cuisine attracts the attention of millions, who come here to try colorful treats made from a wide variety of products. Be prepared for the fact that after returning from a trip, you will be asked what you ate, and not what you saw.