Belgian cuisine

Typical Flemish midday meal (here at a restaurant in Antwerp): Stoofvlees with French fries and chicory salad, to Belgian beer

Belgium is a federal state consisting of three (language) communities and the three regions of Wallonia , Brussels and Flanders . The parts of the country differ both linguistically, culturally and in terms of landscape, which has favored the emergence of different national cuisines.

Flemish cuisine

Flemish cuisine is the main article on the cooking tradition in Flanders .

Brussels and Wallonia cuisine

In relation to the culinary tradition in Brussels and Wallonia, the main article kitchen in Brussels and Wallonia exists .

Kitchen in East Belgium

Regional cuisine with characteristic dishes and drinks has also developed in the German-speaking community in East Belgium . In addition to the Belgian influence, the influence of German cuisine is also unmistakable. One example is the Eupener Bierwurst , which is made from regional beef and pork with selected spices and a dash of Eupener beer. The beer culture of the German-speaking part of the country has been included as a cultural heritage in the DG customs directory. Today it is characterized by specialties from microbreweries such as the top-fermented Corvus beer , which is brewed in Elsenborn and refined with coriander and dried orange peel.

See also

• Belgian beer
• Viticulture in Belgium

Web links

Commons : Belgian Cuisine  - Collection of pictures, videos and audio files

• Belgian cuisine in the Koch-Wiki

Individual evidence

1. ↑ City of Eupen: Regional specialties ( Memento of the original from April 2, 2015 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. 
2. ^ DG cultural heritage portal: Customs, beer culture