Page 277 - (DK Eyewitness) Travel Guide - Belgium & Luxembourg

where t o ea t a N D D r INK  275

(French fries). These frites (friet
in Dutch), served with a dollop
of mayon naise, are a favourite
street food.

The Pâtissier
No Belgian community is
without a pâtisserie selling
superlative tarts, cakes and
biscuits, and many pâtissiers
double-up as chocolatiers.
Gaufres (waffles) are also a
a great sweet treat, sold at
specialist shops and street
Fish restaurant in the elegant Galéries St-Hubert in Brussels stalls or made at home on
festive occasions. Belgian
about their beef that they In the 1840s, Belgian farmers bakers also make a range of
are happy to eat it raw, either created chicon (witloof in dry, buttery biscuits, such as
in steak américaine (steak Dutch) by forcing the roots of the spicy speculoos, which are
tartare) or on toast as the the chicorée lettuce. It is now associated with Christmas.
snack, toast cannibale. one of Belgium’s most widely
Pork products include the used vegetables. The most BELGIAN CHEESE
noted Ardennes ham, patés popular vegetable must be
and sausages. In autumn and the potato, in the form of chips Bouquet des Moines Mild and
winter, game such as wild boar, gooey, with a white rind, this
pheasant and venison is served, cheese is from Herve.
often in a rich fruity sauce. Quail, Chimay Made by the Trappist
guinea fowl, pigeon and rabbit Abbey here, this is a semi-soft
Whelks
are also popular. cheese with an orange rind.
Herve and Limburger These
are both soft, pungent cheeses
The Vegetable Patch with washed rinds.
Not long ago, most Belgian Maredsous This is a family of
householders filled their St-Paulin-style, semi-soft abbey
gardens with tightly-packed cheeses.
rows of top-class vegetables Passendale This light, semi-soft
such as beans, leeks, carrots, cheese with tiny holes is from
lettuces, asparagus, potatoes Western Flanders.
and onions. This tradition Remoudou A strong-smelling
may be waning, but the same Herve cheese, this has a red-
quest for quality lives on in Freshly made waffles at a street stall, a brown washed rind.
commercial market-gardens. familiar sight in Belgium

Carbonnade flamande Waterzooi is a classic stew Flamiche aux poireaux is leeks
combines beef cooked in from Ghent with either fish fried in butter, whisk ed with
Belgian beer with a touch or chicken and vegetables, cream and eggs and baked in
of sugar in a hearty casserole. poached in a creamy broth. a pastry shell.

274-275_EW_Belgium.indd 275 16/10/14 3:31 pm