Cookbook:Cuisine of Belgium

Cookbook | 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 fries

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.