Traditional Brussels Food
Cuisine is an integral part of any local culture, and no trip to Brussels is complete without tasting the traditional Brussels food. This directory offers information about the traditional dishes and drinks available in Brussels to help visitors better understand the local food culture and make an informed decision when trying them.
- Ardennes pate: pate made of pork fillet, belly pork, minced veal and chicken livers.
- Boudin sausage: sausage made of pork with or without blood, pork liver and other ingredients.
- Kip-kap: cuts of jellied cold meat.
- Platte kaas: fresh cheese.
- Tomates crevettes: fresh tomatoes filled with shrimp mixed with mayonnaise, lemon juice, tomato juice and parsley.
- Anguille au vert: eel in green sauce made of herbs.
- Beer soup (soupe à la bière): soup made of beer, butter, sugar, cinnamon, lemon zest and some wine served with bread.
- Salade liegeoise: hot salad made of potatoes, green beans and bacon.
- Carbonnade: sweet-savoury beef and onion stew made with beer (sometimes includes prunes in the sauce).
- Faisan a la Brabanconne: pheasant cooked with shallots, chicory and bacon.
- Filet American: finely chopped or minced raw beef served with an assortment of mix-ins typically including egg-yolk, mayonaise, ketchup or tomato paste, chopped raw onions, capers, Worcester sauce, Tabasco.
- Flamiche: pie stuffed with cooked leek.
- Gegratineerd Witloof: oven-baked dish of endives/chicory rolled in ham and covered with white sauce (flour, butter, milk, salt, pepper and nutmeg), topped with Gruyere cheese.
- Konijn in geuze: rabbit cooked in geuze (beer) with onions and other herbs.
- Moules-frites: mussels and French fries.
- Poulet à la Bruxelles: chicken breasts cooked with Brussels sprouts and other vegetables.
- Roast saddle of lamb: baked saddle of lamb with sauce.
- Roasted Brussels Sprouts: brussels sprouts roasted in some olive oil with salt and pepper.
- Stoemp: mashed potatoes with vegetables mixed in, typically leeks, carrots, Brussels sprouts or cabbage (usually just one vegetable at a time) served with sausages, grilled bacon (spek) or ham.
- Waterzooi: fish or chicken stew with cream, butter, carrots, leeks, potatoes, egg yolk, herbs, salt and pepper.
- Chocolate mousse (Mousse au Chocolat): typically very rich and dense, rather egg- than whipped cream-based.
- Dame Blanche: vanilla ice cream with chocolate sauce and whipped cream.
- Leonidas chocolate: chocolates made by Leonidas Confiserie SA.
- Neuhaus chocolate: Belgian chocolate made by Neuhaus.
- Pralines: hard chocolate shell with a softer (sometimes liquid) filling.
- Profiteroles: baked puff pastries (choux) filled with cream or ice cream served with chocolate sauce.
- Smoutebollen: fried doughnut balls made of flour, eggs, yeast, some salt, milk, baking powder and sometimes sultanas served hot with powdered sugar.
- Speculoos: crispy brown sugar (and cinnamon) biscuits/cookies.
- Tarte Tatin: upside-down caramelized apple pie (pastry, dessert apples, butter, sugar).
- Brussels waffles: batter or dough-based cake cooked in a waffle iron patterned topped with whipped cream, soft fruit or chocolate spread.
- French fries: pieces of fried potatoes.
- Le Pottekeis: open sandwich made of bread, Fromage Blanc, Fromage de Bruxelles and radishes.
- Chimay beer: beer produced by the The Chimay Brewery of Belgium.
- Flanders red ale: sour ale brewed in Belgium.
- Geneva gin: gin distilled from barley malt and other grain using a pot still.
- Hoegaarden beer: original Belgian wheat beer blended with malted barley, wheat, coriander and curaçao orange peel.
- Kriek (cherry beer): a style of Belgian beer, made by fermenting lambic with sour Morello cherries.
- Lambic: beer brewed only in the Pajottenland region of Belgium produced by spontaneous fermentation.
- Stella Artois: lager originating from Leuven, Belgium.
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