Dame Blanche: Classic dessert, often called Hot Fudge Sunday in English, is made with premium vanilla ice cream, whipped cream, chocolate fudge sauce and cherries.
Couque de Brussels: Bread sweetened with or without dry grapes.
Cramique: Brioche, garnished with sugar and raisins, served in many different ways (butter, cocoa, foie gras, etc.).
Craquelin: Type of Belgian brioche filled with citrus marinated sugar cubes.
Cuberdon: Very small cone-shaped Belgian candies. Usually raspberry flavored, there are now over 25 flavors available (strawberry, cherry, lemon, banana, vanilla, cinnamon, etc.).
Marzipan: Paste made from finely blanched and ground almonds, mixed with egg white and sugar.
Speculoos: Initially baked for Saint Nicholas’ Eve, December 6, but are now available all year long. These slightly browned short crust cookies are very crunchy. On the front side are usually stamped images or figures of the life of Saint Nicholas.
Stoemp: Invented in Brussels in the 19th century, the Stoemp is a sort of mashed potatoes mixed with vegetables (carrots, spinach, leeks, peas, sprouts, etc.) and served with sausages, an entrecote, etc.
Jambon d’Ardennes: Air-dried ham, manually dry-salted with sea salt, juniper berries, thyme, and coriander. Every ham has a yellow-numbered leaden seal as a guarantee of quality and origin.
Sole Meuniere: classic dish consisting of sole, whole or fillet.
Tomates aux crevettes: tomato filled with a tiny shrimp-based stuffing.
Croquette aux crevettes: Traditional Belgian appetizer made with tiny shrimp.
Croquette au parmesan: Breaded parmesan cheese with other delicious flavors.
Caricoles: Seafood from the North Sea, prepared to eat on the go since they can be bought from street vendors.
Filet americain (Steak tartare): Meat dish made from finely chopped or minced raw beef.
NAMUR/DINANT AREA
Gozettes: Turnover with apples, cheeries, abricots or plums.
Mustar Bister: Principally known for its L’imperial mustard. But they product also the piccalilli (a sauce seasoned with vinegar and spices) and the Bister Jamboise (a mustar beer available in light or brown versions). Mustars can be bought directly at the factory.
A family company founded in 1926. Rue de Francquen 1,3 – Jambes (Namur) www.bister.com
Baisers de Flawinne (Kisses from Flawinne): Little cakes made with moka and almond paste.
Biétrumés de Namur: Caramels.
Couques de Dinant: Biscuit with a honey-sweetened flavor that is impressed with a carved wooden mould before baking.
A family company since 1774. Couques Collard: Rue En Rhee 24 – Dinant www.couquesdedinant.com
Flamiche de Dinant: Local version of the quiche, made wit boulette de Romedenne (a cow’s milk cheese), butter & eggs.
La Goutte or ”li gote” in Namurois: plum liquor.
LIEGE/SPA AREA
Baiser de Malmedy: Meringues filled with cream dessert and can be flavored with lemon, orange or even Grand Marnier.
Boulet à la liégeoise: Large meatballs in a sauce made from dark beer, Sirop de Liege and prunes, served with fries, mayo. This true Belgian institution is served all around Belgium and in every cafes in Liège. This dish has even its own critics and reviews: www.bouletchelin.be (only in French).
Café Liégeois: Dessert made with coffee ice cream, coffee and chantilly cream and called a Viennese coffee until World War I, when it was renamed after the Battle of Liège.
Fricassée liégeoise: Omelet with bacon or sausage.
Potée liégeoise: A Liège institution made with green beans, potatoes, and bacon bits cooked together and drenched in vinegar.
Salade Liégoise: Salad with grean beans, potatoes, diced bacon.
Sirop de Liège: Syrup made with apples and pears, used by Belgians throughout the meals of the day – spread on bread for breakfast, as part of sauces for lunch or dinner and for snack. Created in Aubel (near Liège) since 1902 www.sirop-de-liege.com
Tarte au riz: Rice pie often garnished with macaroons, cherries and other fruits. Originally from the region of Verviers, near Liege, it is also called “Doreye”.
TOURNAI/MONS AREA
Côtelettes à l'berdouille: Pork chop with bacon, white onions & white wine.
Gateau Desobry: Fine Belgian chocolate biscuits renowned around the world produces in Tournai since 1947. www.desobry.be
Salade Tournaisienne: Salad with endives, onions, apples, beets, white beans.
LUXEMBOURG AREA
Cougnou : Sweet bread baked during Christmas time, also found in the Namur area.
Jambon d’Ardennes: Air-dried ham, manually dry-salted with sea salt, juniper berries, thyme, and coriander. Every ham has a yellow-numbered leaden seal as a guarantee of quality and origin.
Matoufè Marchois: Sort of omelet eaten on bread, speciality of Marche en Ardenne, there is also a botherhood of the matoufe.
Pate Gaumais: Oven baked meat pie marinated in either wine or vinegar with spices and herbs that can be found in all bakeries and butcher’s shops. It is one of the few Belgian specialties that were granted the Protected Geographical Status by the European Union.
Saint Amour Traditional Jam Factory: Traditional jams (40 varieties) and also flower jellies and wild fruit. Possibility to visit the factory. Factory: Rue Saint Amour 13 - Durbuy. Store: Rue Eloi 7 - Durbuy www.confitureriesaintamour.be |
