Cookbook:Cuisine of Belgium

Cookbook | Recipes | Ingredients | Cuisines | European cuisines

Belgian cuisine is very similar to French Cuisine, but there are some specific regional dishes.

  • Asperges à la Flamande (asparagus with eggs and butter sauce)
  • Stoofvlees (meat stew)
  • Gentse waterzooi (chicken meal soup)
  • Water Rabbit (Muskus Rat, actually very tasty, stems from creative cooking in the trenches of WW1)
  • Rabbit with Abbey Beer (Real rabbit, stewed with strong brown abbey beer)
  • Stoemp (a potato, carrot and onion dish)
  • Chicons au Gratin (Gegratineerd Witloof) (chicory (endives) with ham and cheese sauce)
  • Carbonnades à la Flamande (cubed beef in a beer sauce, similar to Boeuf Bourguignon)
  • Lapin à la Gueuze/Konijn in Geuze (Rabbit in Gueuze beer)
  • Liège waffles

Belgian friesEdit

A strange event happened in the history of Belgian cuisine. Belgian historians claim that the so-called "French fries" are actually a Belgian invention. French has nothing to do with the country France, it's from the verb to french, ie. to slice into thin strips.

Last modified on 29 June 2010, at 11:51