Gastronomy - a brief surveyBelgium is famous for its gastronomy. It is the Flemish benedictine monks that we have to thank for inventing beer. Charles de I'Ecluse, known as Clusius, was from Flanders and played a major part in promoting the potato throughout Europe. If you browse through old cookery books you are certain to find delicious Belgian recipes. No wonder that Belgium is at the top of its tree in 'haute cuisine', and equals France in ratio to restaurants per head of its population ! Wherever you go in Belgium you will find restaurants that lay great store in offering the customer the best in culinary delights, many of them being specialities of the regions themselves. The coastal restaurants are popular for their North sea fish and shell fish dishes. Here, from the smallest cafe to the grandest restaurant, the 'fruits of the sea' are lovingly prepared in every way imaginable. The Ardennes are more known for their abundance of fresh trout and freshwater lobster.
Beef, pork and sheep are the most popular of meats in restaurants. With its excellent hunting, the Ardennes is able to offer succulent dishes such as wild boar, stag and roebuck when in season, although there is also poultry such as partridge, pheasant and quail to be sampled. Poultry, along with rabbit and hare are on menus throughout the country, in a wide variety of cooking styles.
THE SANDWICHESB&BThe Belga burger with natural beef
GROENTENWAFELWaffled bread stuffed with vegetables and Brie
GEVULDE PITAWarm pita styled with grilled chicken and a creamy garlic sauce
CROQUE-MONSIEUR WAFELWaffle grilled toast with ham and Swiss cheese and small salad
GEROOKTE ZALM WAFELPuff pastry waffle with smoked salmon, roasted tomatoes, chives-cream
CLASSIC ENTREES WITH A TWISTLE VRAIS STEAK BELGEBelgian steak with real Belgian fries
WATERZOOI VAN VISA waterzooi of fish with winter vegetables in a light anise sauce
VLAAMSE STOVERIJFlemish beef stew with real Belgian fries and red cabbage
HOEVE KIPPETJE UIT BRABANTBreast of chicken with braised Belgian endives and roasted fingerling potatoes
KIP DELUXE SALADECrunchy salad with grilled chicken and curry mayonnaise
BELGIAN MUSSELS POTMussels “Rodenbach”Red Ale with bacon and asparagus
Mussels “Mariniere”white wine, shallots and garlic
Mussels “Curry”Asian style in a light curry-ginger-sesame-soya-oyster sauce
Mussels “Leeks”shallots, vanilla in a light cream sauce
Mussels “Hoegaarden”White Ale, bacon and celery
Mussels “Garlic butter”cream, selery, butter and lots of garlic
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EUROFUSION ENTREESLAMSFILET “PH”Crusted loin of lamb "PH" with mushrooms, and thyme-lamb sauce
COQUILLES SAINT-JACQUESPan seared scallops “three ways” with green pea star anise-mousseline, young carrots, red beets and an orange sauce
WEST AFRIKAANSE ZEEBAARSGrilled West African sea bass with melted spinach and lemon mosto oil
CLASSIC STARTERS WITH A TWISTLAUWE ASPERGESALADEBaked asparagus with frisee salad, slices of salmon “mi cuit” with coriander-butter
MOSSELEN GRATINEEOven-grilled Mussels on the half-shell with garlic butter
4 KAZEN KROKETTENFour cheeses croquettes with a frisee-bacon salad
WITLOF “SUSHI” SALADEBelgian endive “SUSHI” with Prosciutto di Parma, Greet’s baby arrugula-salad, cheese tuile and orange gelée
TOMAAT MET GRIJZE GARNALENTomatoes stuffed with Belgian Baby gray shrimp
EUROFUSION STARTERSFOIE DE CANARDSmoked and poached duck liver with tutti-frutti and Flemish brioche
KRUIDENSALADE MET KNOFLOOKWAFELTJESSalad of baby greens and herbs, yogurt dressing, garlic waffles and tomato sherbet
KIP & KRAB SIGAARSpicy Cigars of chicken and crabmeat with assorted sauces
SALADE ROULADEHeart of romaine lettuce with goat cheese, blue cheese and roasted tomatoes
SOUPSBIER EN PATAT SOEPA chunky soup of three potatoes, beer, bacon and garlic confit
AJUINEN SOEPOnion soup the Belgian way
KASTANJE SOEPCrème of chestnut with duck and reglis parfume
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