Page 148 - (DK Eyewitness) Top 10 Travel Guide - Brussels Bruges Ghent & Antwerp

146  TR A VELLERS ’ NEEDS

The Flavours of Brussels

Most Belgians are passionate about food and standards are
generally very high. The many first-class grocers, greengrocers,
butchers, fishmongers, bakers and pâtissiers, including Belgium’s
noted chocolatiers, are held in high public esteem, alongside
the nation’s top chefs and restaurateurs. In Brussels, the culinary
heart of the country, there are a wide range of fine eateries to
suit all budgets, serving both sophisticated Walloon (Belgian-
French) dishes alongside more basic, hearty Flemish fare.
A history of invasion has also added a dash of other European Belgian chocolates
culinary traditions, particularly those of Spain and Austria.
Pasture and Woodland
grilled or fried in butter, or
swathed in a well-judged The flat, reclaimed land of
sauce, are always on the menu, northern Belgium and the hills
along with huge platters of of the south are home to herds
fruits de mer (mixed seafood). of cattle. Quality beef is the
A uniquely Belgian fish stock-in-trade of any Belgian
dish that is well worth seeking butcher, and steak-frites (steak
out is anguilles au vert (paling and chips) is a classic dish on
in’t groen), which consists of bistro menus. Belgians are so
large chunks of eel, cooked confident in their beef that
with a mass of finely chopped, they are happy to eat it raw:
fresh herbs. minced in steak à l’américaine
Bunches of white asparagus, some of Oysters
Belgium’s finest produce Cockles Lobster Langoustine
The North Sea Whelks
Brussels, being only 100 km
(62 miles) from the North Sea,
has a good supply of really
fresh fish and seafood. In Place
Sainte-Catherine, just to the
west of the Grand Place, there
used to be a bustling fish
market and the area remains a
centre for fish restaurants. The
best sole, cod, turbot, skate,
hake and monkfish, simply Selection of fine quality seafood

Local Dishes and Specialities
Although Belgian chefs produce some of the world’s
most complex and sophisticated cooking, many of
Belgium’s great classic dishes are relatively
simple, striking a healthy balance between
nourishment and pleasure. Fine examples
include steaming platefuls of moules-frites
and warming stews such as carbonnade
flamandes and waterzooï (which is made
with either fish or chicken), all dishes that
might well be labelled as “comfort” food.
Endives However, the quality of the ingredients and the
skill put into the making of such dishes in
Belgium invariably turns such homely fare into a Moules-frites Mussels, steamed
feast. Desserts include a host of sweet tarts and the ever-popular in their own juices with onion
waffles. Endive, almost the national vegetable, gets in here too, as a and white wine, are served with
flavouring for ice cream. chips and mayonnaise.

146-147_EW_Brussels.indd 146 10/01/17 10:55 am
Eyewitness Travel LAYERS PRINTED:
Feature template “UK” LAYER
(SourceReport v1.3)
Date 7th January 2013
Size 125mm x 217mm