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
[edit | edit source]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.