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Typical Belgian
Brussels has a reputation among gourmets as possibly the best city in the world for eating. With almost two thousand restaurants Brussels can satisfy the most hearty appetite and please the finest or most exotic taste. Out of the many typical dishes you should certainly have tasted rabbit with beer sauce, pheasant Brabant-style with chicory, stew with 'geuze' beer, stoemp, caricoles (tiny snails) or mussels prepared in all kinds of ways, not forgetting the Brussels sprouts.
Brussels waffles
Waffles are a Belgian culinary speciality and can be eaten at any time, in any way or covered in sugar, cream, chocolate, etc. Each region of the country has its own recipe, even if the basic ingredients (milk, flour, eggs and sugar) do not vary. The most famous are, without a doubt, Brussels waffles.
Belgian chocolate
Belgian chocolate is famous worldwide. Combined with the skill of our master chocolate-makers, it is one of the symbols of Belgian quality the world over.
The most widely-travelled Belgian specialities undoubtedly include "pralines": individual filled chocolates. They were invented in 1912 by Jean Neuhaus. Today, "pralines" come in hundreds of different forms. They are even classified into families: there are, among others, "manons", those with fresh cream, praline-filled ones, with marzipan, with liqueur and even truffles. To protect the delicacy, a special packaging was even patented under the name of "ballotin" (little box). Since then, "ballotins de pralines" have travelled the length and breadth of the world.
Beer
In Belgium, more than 450 different beers are brewed: light, brown, pale, red, amber, spontaneous fermentation, trappist or monastery, alcohol-free, etc.. The kingdom has around 115 breweries. Small-scale or industrial, Belgian beer is exported throughout the world.
Typical for Brussels is the Gueuze-Lambic. This is the name for spontaneous fermentation beers, without the addition of yeast. In a lot of Gueuzes fruits such as Cherries (Kriek), raspberries, peaches or blackcurrants have been macerated.
French Fries
Une frite mayonnaise!" There can be few Belgians who have never said this phrase. Because "frites" or French fries occupy a special place in the culinary culture of the country.
In Belgium "frites" are eaten accompanied by all sorts of sauces at "frite" stands or "frit kots". And to obtain crispy "frites", the Belgians have a secret: cooking the "frites" not once, but twice in oil.
This Belgian speciality has exported itself extremely well. The French adore eating "steak frites salade". The Americans recently discovered genuine Belgian "frites" with the opening in New York of several "friteries" based on the Belgian model and run by Belgians
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