SettingsBelgian cuisine
Belgian waffle
The Belgian waffle is a type of waffle identified by its larger size, lighter batter and higher grid pattern which forms deep pockets and has larger squares.
The Belgian waffle is a type of waffle identified by its larger size, lighter batter and higher grid pattern which forms deep pockets and has larger squares.
Belgian wine
Belgian wine is produced in several parts of Belgium and production, although still modest at 1,400 hectoliter in 2004, has expanded in recent decades.
Belgian wine is produced in several parts of Belgium and production, although still modest at 1,400 hectoliter in 2004, has expanded in recent decades.
Belgo
Belgo is a small chain of London restaurants specializing in simple Belgian cooking and Belgian beer.
Belgo is a small chain of London restaurants specializing in simple Belgian cooking and Belgian beer.
Boûkète
The boûkète, also spelled bouquette in French, is a Belgian pancake made with buckwheat flour, frequently decorated with raisins, fried in a pan with lard, which are eaten hot or cold, garni...
The boûkète, also spelled bouquette in French, is a Belgian pancake made with buckwheat flour, frequently decorated with raisins, fried in a pan with lard, which are eaten hot or cold, garni...
Bread pudding
Bread pudding is a bread-based dessert popular in many countries' cuisine, including that of Ireland, Great Britain, France, Belgium, Puerto Rico, Mexico, Malta, Argentina, Louisiana Creole, an...
Bread pudding is a bread-based dessert popular in many countries' cuisine, including that of Ireland, Great Britain, France, Belgium, Puerto Rico, Mexico, Malta, Argentina, Louisiana Creole, an...
Carbonade flamande
A carbonade flamande (or à la flamande) (in Dutch Vlaamse Stoverij or Vlaamse stoofkarbonade, in Flemish Stoofvlees), is a traditional Belgian sweet-sour beef and onion stew made...
A carbonade flamande (or à la flamande) (in Dutch Vlaamse Stoverij or Vlaamse stoofkarbonade, in Flemish Stoofvlees), is a traditional Belgian sweet-sour beef and onion stew made...
Cottage pie
Cottage pie refers to a British or Irish meat pie made with beef mince and with a crust made from mashed potato.
Cottage pie refers to a British or Irish meat pie made with beef mince and with a crust made from mashed potato.
Cougnou
The cougnou or bread of Jesus is a bread baked during Christmas time and is typical of the southern Low Countries.
The cougnou or bread of Jesus is a bread baked during Christmas time and is typical of the southern Low Countries.
Craquelin
Craquelin is a type of Belgian brioche that is filled with citrus marinated sugar cubes.
Craquelin is a type of Belgian brioche that is filled with citrus marinated sugar cubes.
Crêpe Suzette
Crêpe Suzette is a French dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao li...
Crêpe Suzette is a French dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao li...
Dürüm
Taboon bread is a flatbread eaten in the Middle East.
Taboon bread is a flatbread eaten in the Middle East.
French fries
French fries, or chips, fries, or French-fried potatoes are batons of deep-fried potato.
French fries, or chips, fries, or French-fried potatoes are batons of deep-fried potato.
Friterie
A friterie (in French-speaking Belgium and Northern France), frituur or frietkot/kraam (in Flanders and the Netherlands) or baraque à frites in Northern France is a traditional...
A friterie (in French-speaking Belgium and Northern France), frituur or frietkot/kraam (in Flanders and the Netherlands) or baraque à frites in Northern France is a traditional...
Gourmet Museum and Library
The Gourmet Museum and Library (Bibliothèque et musée de la Gourmandise) is a museum dedicated to the history of gastronomy, located in Hermalle-sous-Huy, province of Liège, Belgium.
The Gourmet Museum and Library (Bibliothèque et musée de la Gourmandise) is a museum dedicated to the history of gastronomy, located in Hermalle-sous-Huy, province of Liège, Belgium.
Jambon d'Ardenne
Ham is a cut of meat from the thigh of the hind leg of certain animals, especially pig.
Ham is a cut of meat from the thigh of the hind leg of certain animals, especially pig.
King cake
A king cake is a type of cake associated with the festival of Epiphany in the Christmas season in a number of countries, and in other places with the pre-Lenten celebrations of Mardi Gras / Carnival.
A king cake is a type of cake associated with the festival of Epiphany in the Christmas season in a number of countries, and in other places with the pre-Lenten celebrations of Mardi Gras / Carnival.
Mitraillette
A mitraillette, literally "submachine gun", is a Belgian "gourmand" available in friteries and cafés.
A mitraillette, literally "submachine gun", is a Belgian "gourmand" available in friteries and cafés.
Moules-frites
Moules-frites is a popular dish consisting of mussels and French fries that is primarily served in Belgium and northern France.
Moules-frites is a popular dish consisting of mussels and French fries that is primarily served in Belgium and northern France.
Mussel
Mussel is the common name used for members of several families of clams or bivalvia mollusca, from saltwater and freshwater habitats.
Mussel is the common name used for members of several families of clams or bivalvia mollusca, from saltwater and freshwater habitats.
Paling in 't groen
Paling in 't groen is a Flemish regional dish, in particular from the area along the River Scheldt between Dendermonde and Antwerp.
Paling in 't groen is a Flemish regional dish, in particular from the area along the River Scheldt between Dendermonde and Antwerp.
Pirouline
Pirouline is a brand of sweet wafer biscuit, made by the De Beukelaer in the United States.
Pirouline is a brand of sweet wafer biscuit, made by the De Beukelaer in the United States.
Potjevleesch
Potjevleesch is a traditional French Flemish dish, which can be translated into English as "Potted meat", although in appearance it is more like a terrine than a pâté.
Potjevleesch is a traditional French Flemish dish, which can be translated into English as "Potted meat", although in appearance it is more like a terrine than a pâté.
Rijstevlaai
In Dutch and Belgian cuisine, rijstevlaai (German: Reisfladen, French: tarte au riz) is a vlaai with a filling based on rice pudding.
In Dutch and Belgian cuisine, rijstevlaai (German: Reisfladen, French: tarte au riz) is a vlaai with a filling based on rice pudding.
Stoemp
Stoemp is the richer Brussels variant of the stamppot dish in the cuisine of Belgium and the Netherlands.
Stoemp is the richer Brussels variant of the stamppot dish in the cuisine of Belgium and the Netherlands.
Suikerboon
A suikerboon (Dutch), or sugar bean, is a type of sweet traditionally given on the occasion of the birth or baptism of a child in Belgium and parts of the Netherlands.
A suikerboon (Dutch), or sugar bean, is a type of sweet traditionally given on the occasion of the birth or baptism of a child in Belgium and parts of the Netherlands.
Suikerbrood
Suikerbrood ("Sugar bread"; or sûkerbôle, craquelin) is a yeast-based bread not unlike a brioche.
Suikerbrood ("Sugar bread"; or sûkerbôle, craquelin) is a yeast-based bread not unlike a brioche.
Waffle
A waffle is a batter- or dough-based cake cooked in a waffle iron patterned to give a distinctive and characteristic shape.
A waffle is a batter- or dough-based cake cooked in a waffle iron patterned to give a distinctive and characteristic shape.
Waterzooi
Waterzooi is a classic stew of Flanders.
Waterzooi is a classic stew of Flanders.