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fiogf49gjkf0d EATING OUT
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BELGIUM HAS A VERY WIDE RANGE OF EATING PLACES, RANGING
FROM CAFES, TAVERNS, PUBS AND RESTAURANTS. LUNCH IS USUALLY
SERVED FROM 12 TO 3.00PM AND DINNER FROM 7.00 - 10.00PM.
PORTIONS ARE GENEROUS AND SECOND HELPINGS ARE USUAL.
TYPICAL MEALS
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BELGIUM HAS PLENTY OF SPECIALITIES, INCLUDING THE
FOLLOWING:
STARTERS:
BEER SOUP IS POPULAR AND MADE WITH BEER, CHICKEN STOCK AND
ONIONS.
POTJEVLEES A PATE OF PORK, VEAL OR RABBIT.
FLAMICH A CHEESE PIE WITH ONIONS.
TOMATOES STUFFED WITH SHRIMP AND MAYONNAISE.
MAIN COURSE:
WATERZOOI MADE MORE THAN LIKELY WITH CHICKEN BUT ALSO
AVAILABLE WITH FISH, STEWED WITH LEEKS IN A BUILLON, CREAM
AND EGG YOLKS.
ANGUILLE AU VERT, EEL WITH HERBS SUCH AS PARSLEY & AGE. STEWS
ARE A SPECIALITY IN BELGIUM, FOR EXAMPLE CABONNADE & HOCHEPOT.
CARBONNADE ARE PIECES OF BEEF BROWNED IN THE PAN AND THEN
STEWED WITH ONIONS AND BEER.
HOCHEPOT IS A STEW OF PIGS FEET OR SNOUT.
THE MAIN VEGETABLES ARE ASPARAGUS AND BRUSSEL SPROUTS.
LAPIN A GUEUZE, RABBIT WITH BRUSSELS-BREWED BEER.
MOULES-FRITES, MUSSELS AND CHIPS.
CHEESE: REMOUDOU IS QUITE A STRONG CHEESE AND IS OFTEN
SERVED IN PANCAKES.
DESSERTS: SOME TYPICAL DESSERTS ARE THE FOLLOWING -
WAFFLES, APPLE PANCAKES, FRITTERS, RICE TART, MANOS A
CHOCOLATE CAKE FILLED WITH FRESH CREAM OR THE FAMOUS
SPECULOOS, GINGERBREADS CUT OUT IN THE SHAPE OF BISHOPS,
KNIGHTS, KINGS AND QUEENS.
TYPICAL DRINKS
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BEER IS THE MOST COMMON DRINK THROUGHOUT BELGIUM, WITH
MANY DIFFERENT BRANDS, FROM LIGHT, SOUR, LOW ALCOHOL OR
NON-ALCOHOL EVEN CHERRY BEER. WINE IS NOT PRODUCED IN
BELGIUM BUT FRENCH AND GERMAN WINES ARE WIDELY AVAILABLE.
GIN IS PRODUCED NEAR BRUSSELS AND IS SLIGHTLY SWEET, ASK
FOR PEGUET. TWO OF THE MOST POPULAR ARE LAMBIC, MADE FROM
WHEAT AND BARLEY, & TRAPPIST. FRUIT BEERS, SUCH AS KRIEK
CHERRY BEER, AS A SPECIALITY.
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