Eat
AND
Drink
YOUR WAY
THROUGH FRENCH-SPEAKING
From
street foods like frites or waffles with the toppings of your
choice to traditional dishes like croquettes or mussels, gastronomy in
Belgium is an art, an art de vivre. Brussels is bursting with cafés to
enjoy a world-renowned Belgian beer and the Grand Sablon Square is
surrounded with shops from Belgium’s artisan chocolatiers Wallonia,
French-speaking Belgium, is a delight of local restaurants,
affordable and charming inns, castles and small breweries
throughout the rolling countryside.
Trappist AND ABBEY Beers
Brussels
Cheers! A Toast to Belgium,
the Land of B eer!
Tournai
Waterloo
Liège
Val Dieu
Saint Hartin
Mons
Spa
St. Feuillien
Namur
Abbaye des Rocs
There are almost as many beer styles as there
are breweries in Belgium, and with so many options,
you can’t go wrong.
Blanche: Sometimes called a wheat beer - it is light and cloudy,
with a hint of citrus. White beers are young beers.
Lambic: A non-malted wheat beer naturally fermented by wild,
airborne yeasts. This draft beer is unique to the Brussels area.
Gueuze: A blend of two or more Lambic beers to create a
secondary fermentation with a Champagne-like sparkle.
Trappiste: Dark ales brewed by monks according to
centuries-old methods
Leffe
GERMANY
Rochefort
Chimay
Bastogne
Orval
Trappist
B eers
These rich, dark ales are produced by monks
according to centuries-old methods. By law, the
use of the Trappist name can only be used for brews that
are produced by one of these abbeys. www.trappiste.com
The Trappists of Orval: In 1070, Benedictine monks settled
in Belgium but the brewery was open in 1931. Orval is the
Belgian beer with the strongest taste of hops. www.orval.be
The Trappists of Chimay: In 1850, a small Cistercian Trappist
community near Chimay. The brewery produces three beers,
the Blue Label (a dark, vintage beer), The Red Label, the most
popular one and the White Label (a pale amber color). Since 1978,
the bottling is done off-site. www.chimay.com
The Trappists of Rochefort: Although the records already refer
to brewing activity in 1595, the present-day brewery dates back to
1899. There are 3 types of beers, “La Six,” “La Huit” and “La Dix,”
they are available in small quantities since the monks do not want
the production to interfere with their ethics and their monastic
way of life. www.abbaye-rochefort.be
Brown Beers: An interplay of caramel-like malty sweetness
and sourness gained from several months of maturation.
Red Beers: Produced from red barley, these beers are
aged in oak. Fruity, sweet & sour, very thirst-quenching!
Golden Beers: These beers are similar to Pilsner lagers
using very pale malts and hops, while retaining ale yeasts.
·
Leave the beer to rest for at least a
week before serving . The yeast will
sink to the bottom, leaving a clear
beer in your glass
Saison: A low-alcohol refreshing beer, brewed seasonally
in farmhouses.
·
Drink the yeast from the bottle (like the
monks do), it is rich in vitamins.
Winter or Christmas Beer: Many breweries produce
special beers during December, they usually have more
alcohol and contain spicing.
·
Serve the Trappist beer in its own beer glass.
Kriek: Created in Brussels, a Lambic beer in which further
fermentation is brought about with the addition of cherries
or raspberries.
mbourg
xe
lu
Breakdown:
E
C
The
Dinant
AN
It is easy to see the depth to which beer has become one with
Belgium’s culture. What other country has a driving tour through
the countryside called the Beer Route? After a day of castle
hopping, visitors can stop by one of the local cafés to enjoy some
chocolate with their beer, as their worries melt away. Whether
you were visiting a brewery, sitting in a café or attending a
festival, visitors will remember the first time they discovered
their favorite beer.
Maredsous
Aulne
FR
In Belgium, beer is more than just a frothy beverage – it is a
culture. With over 650 different varieties, many Belgian beers
have personalized beer glasses in which only that beer may be
served. The shape of each glass enhances the flavor of the beer
for which it is designed. This tradition may seem like behavior
reserved for wine snobbery, but Belgians take their beer seriously
- and with good reason. The country has enjoyed an unparalleled
reputation for specialty beers since the Middle Ages.
Connoisseurs favor Belgian beers for their variety, natural
flavor and character.
Abbey
B eers
BREWERIES
Up to forty years ago, most of the “abbey beers” were
brewed within the precinct of an abbey. Now most of
the beers are brewed outside the abbey but follow
the traditional monastic methods.
Abbaye de Maredsous: Founded in 1872 by Benedictine
monks, three types of beers are brewed. The Abbaye’s beautiful
property and delicious food also makes it a great place to stop
for lunch. The light Maredsous Blonde was the abbey’s first beer
and the monks still drink it daily at lunch. The brown beer “Brune”
was originally only brewed for Christmas. The Maredsous Triple
is served in the abbey on special occasions.
Rue de Maredsous, 11 – Denée www.maredsousbieres.be
Abbaye de Val Dieu: The abbey of Val-Dieu was built in 1216
by Cistercian monks. In 2001 the three remaining monks left the
abbey, but the production of 3 types of beers continue in the
abbey farm using traditional monastic methods. Tour for groups
upon request. Val Dieu 225 – Aubel www.val-dieu.com
Abbaye de Leffe: Brewery started in the Middle Ages until
1809 and stopped after the turmoil of the French Revolution.
The beer is no longer brewed in the Abbey. Leffe is undoubtedly
the most famous Walloon beer; it is exported throughout the
world. Place de l’Abbaye 1 – Dinant
www.abbaye-de-leffe.be; www.leffe.be
Abbaye de Saint Martin: Founded in 1096, the Abbey of Saint
Martin at Tours (Tournai) perpetuated his teachings and the
recipes developed by the monks. Rue des Panneries – Brunehaut
www.brunehaut.com
Abbaye d’Aulne: The brewery is located next to the remaining
abbey who was a Cistercian monastery. Rue Vandervelde,
273 – Gozée www.valdesambre.be
Abbaye des Rocs: Located in a little picturesque village, the
brewing activities started in 1979. Chaussee Brunehaut 37 –
Montignies-sur-Roc www.abbaye-des-rocs.com
Abbaye St Feuillien: These beers have been brewed by the
same family since 1873, but the history of them goes back several
centuries. Rue d’Houdeng – Le Rœulx www.st-feuillien.com
Experience
Brussels
Brussels Gueuze Museum and Cantillon Brewery:
Observe the traditional style of Belgian beer brewing and taste
a traditional Gueuze-Lambic at Cantillon brewery.
Rue Gheude 54 – Brussels www.cantillon.be
Brasserie de la Senne: A brand new brewery.
Chaussée de Gand 65 –Brussels www.brasseriedelasenne.
Historical Cafés: Meet the
B elgians
Estaminet :
A traditional café, bar, or bistro.
Le Falstaff: A beautiful Art Nouveau setting.
Rue H. Maus 17-21, www.lefalstaff.be
Cirio: All the charm of the Brussels Belle-Époque.
Rue de la Bourse 18
Delirium Café: With over 2,000 different beers to choose from, this
is the perfect place to spend an evening in Brussels! Impasse de la
Fidelite via Rue des Bouchers, www.deliriumcafe.be
La Bécasse: Traditional lambic, gueuze and kriek beers
served in jugs Rue de Tabora 11
A L’Imaige Nostre-Dame: A nearly hidden tavern, but an
unforgettable experience Impasse des Cadeaux 3
A La Mort Subite: A famous tavern just across from the Royal
Galléries, not to be missed Rue de la Montagne-aux-herbes
Potageres 7, www.alamortsubite.com
Estaminet du Musée du Théâtre Royal de Toone: Enter
the magical world of traditional 19th and 20th century Brussels,
it is also a puppet theater. Petite Rue des Bouchers 21
Au Bon Vieux Temps: Wood paneled café with locally brewed
beers. Impasse Saint-Nicholas 4
Moeder Lambic: More than 300 different bottles beers on the
menu. Rue de Savoie 68, www.chezmoederlambic.be
with a BeeR
In the capital city, there is always somewhere to grab a
glass and meet the friendly locals.
Brewers House: This beautiful baroque building is the
headquarters of the Belgian Brewers Association
Grand Place 10 – Brussels www.beerparadise.be
Poechenellekelder- Brussels
© G. Batistini
Les Brasseurs de la Grand Place: “The Brewers of the Market,”
a famous pub on the Grand Place featuring a micro-brewery. Rue
de la Colline 24 – Brussels www.lesbrasseurs.eu
Poechenellekelder: Across the Manneken Pis, a very typical café
with eclectic decoration and an amazing beer list. Rue du Chêne 5
La Fleur en Papier Doré: Small house dating from the middle
of the 18th century and was once a convent and years later the
meeting lace of the surrealistic scene of Brussels.
Rue des Alexiens 53
In’t Spinnekopke: Located in a stagecoach inn from 1762,
this café offers regional Belgian cuisine and a vast selection of
traditional beers. Place du Jardin aux Fleurs 1 www.spinnekopke.be
Breweries Close to
Brussels
At the turn of the 19th century,
every village used to have at least
one farm
Brasserie La Binchoise and Museum: Experience first-hand
the alchemy of beer manufacturing and the brewing process.
Tours for groups upon request. Tavern open Fridays, Saturdays
& Sundays. Faubourg Saint Paul 38 B – Binche,
www.brasserielabinchoise.be
La Brasserie Lefevre: The producer of Abbey de Floreffe
beers in Quenast, 25 miles south of Brussels.
7 rue du Séminaire B – Floreffe, www.abbaye-de-floreffe.be
Brasserie Friart: The producer of St.-Feuillien beer utilizes
centuries-old brewing techniques passed through generations.
Rue d’Houdeng 20 – Le Rœulx, www.st-feuillien.com
Namur
Sip by the Citadel in
MUSEUMS
& around
malt house - brewery
Brew and Lounge in
MUSEUMS
Lieg e
& around
Beer & Peket Museum: Located in a 12th century castle, this
museum invites you to discover the secrets of beer : how it’s
made, the different tastes and looks, its origin and its integration
in Belgium’s culture. Open every day expect Mondays.
Avenue de l’Abbaye, 19 – Anthisnes www.avouerie.be
BREWERIES
Museum of Belgian Beers: This museum has many beer-themed
collectibles including more than 15,700 bottles and glasses of
Belgian beer as well as beer-mats, flags, and old advertisements
for Belgian beers. Open on Saturdays and Sundays. Rue de la
Gare 19 – Lustin
Piedboeuf: The company, founded in 1812, was initially
specializing in brewery equipment and only started to actually
brew in 1853. It produces the world-famous Jupiler brand, the
best selling beer in Belgium. Open on Mondays, closed in July
and August. Avenue Joseph Prévers – Jupille sur Meuse
www.visitesbrasserie.be, www.jupiler.be
Gambrinus Drivers Museum: A one-of-a-kind museum
dedicated to brewery trucks with an incredible collection. Open
Saturdays and Sundays. Rue Fontaine St-Pierre – Romedenne,
www.gambrinus-drivers-museum.be
Brasserie Grain d’orge: Microbrewery specialized in exclusive
beers. Tours available upon request. Rue Laschet 3 – Hombourg
www.grain-dorge.com
BREWERIES
Brasserie Du Bocq: This large brewery produces many wellknown beers like La Gauloise. Tours at 2 pm and 5 pm on
Saturdays and Sundays from April to November and every day in
July and August. Reservation necessary. Rue de la Brasserie 4 –
Purnode, www.bocq.be
Brasserie Caracole: Located in an 18 century house. Open every
Saturday afternoon and every day from 1 pm to 7 pm in July and
August. Côte Marie-Thérèse 86 – Falmignoul
www.brasserie-caracole.be
Abbaye de Maredsous: Rue de Maredsous, 11 – Denée
www.maredsous.be
Abbaye de Leffe: Place de l’Abbaye 1, B – Dinant
www.abbaye-de-leffe.be; www.leffe.be
,
with more than 3,387 breweries in 1907.
Brasserie Bellevaux: Beers brewed with the famous Ardennes
spring water. Open on Saturdays and Sundays, closed in winter.
Bellevaux 5 – Malmedy www.brasseriedebellevaux.be
Brasserie des Fagnes: The modern working brewery is set
alongside the restored 19th century brewery. Open every day
except Mondays. Route de Nismes 26 – Couvin
www.brasseriedesfagnes.be
Artisan and Didactic Brewery of Du Flo: Situated in the ancient
town hall, this small brewery produces the “Cuvée
Saint-Antoine”. Rue du Chateau 4 – Blehen
Abbaye de Val Dieu: Enjoy a beer and a stroll through this
beautiful abbaye. Val Dieu 225 – Aubel www.val-dieu.com
Grab a beer around
Mons
Brasserie Brunehaut: Artisan brewery uses centuries-old
recipes to create unique Belgian ales. Tours available upon
request. Rue des Panneries 17 – Brunehaut
www.brunehaut.com
Brasserie Dupont: This brewery not only brews numerous
ales, but also features a cheese-making farm and bakery as a
compliment to their wonderful beers. Tour available only once a
month but possibility to taste the beers at Caves Dupont located
across from the brewery. Rue Basse 5 – Tourpes
www.brasserie-dupont.com
Brasserie de Silly: Silly is one of the few Saison brewers that still
stores a first batch of the top fermenting beer for about a year,
and then blends the old beer with a fresh brewed batch. Tours for
groups only. Rue Ville Basse 2 – Silly www.silly-beer.com
Brasserie à la vapeur: This brewery opened in 1785 and famous
for its Saison de Pipaix. Open every last Saturday of
the month upon request. Rue du Maréchal 1 – Pipaix
www.vapeur.com
Brasserie de Blaugies: Small brewery producing seasonal
beers like Saison d’ Epeautre or Darbyste. Rue de la Fontaine
435 – Dour www.brasseriedeblaugies.com
Brasserie Dubuisson:
Created in 1769, it is one of the
oldest breweries in Wallonia
and still located at the same
place. The beers Cuvée des
Trolls & Bush de Nôel are
renowned around the world.
Tours every Saturday at 3 pm
Chaussée de Mons 28 – Pipaix
www.cuveedestrolls.com
www.br-dubuisson.com
Brasserie de Cazeau: Traditional farm brewery since 1753
producing 4 beers La Tournay, La Tournay Noire. Tours available
upon request (minimum 10 persons) Rue de Cazeau 67 –
Templeuve www.brasseriedecazeau.be
Abbaye de Saint Martin: Rue des Panneries, Brunehaut
www.brunehaut.com
Abbaye d’Aulne: Rue Vandervelde, 273 – Gozée
www.valdesambre.be
Abbaye des Rocs: Chaussee Brunehaut 37 – Montignies-sur-Roc
www.abbaye-des-rocs.com
Abbaye St Feuillien: Rue d’Houdeng 20 – Le Rœulx
www.st-feuillien.com
Reminisce with a beer
in the
Luxembourg Region
BREWERIES
Brasserie d’ Achouffe: Modern Brewery producting the famous
« La Chouffe ». Tours for groups upon request. Rue du Village 32
– Achouffe www.achouffe.be
Brasserie Rulles: Traditional brewery located in Rulles where the
quality of the water is exceptional. Visits upon request.
Rue Maurice Grevisse 36 – Rulles www.larulles.be
Brasserie Saint Monon: Family brewery, past winner of the
“Golden Hop Award”. Open every day expect Sunday (closed in
January & February). Rue principale 41 – Ambly www.saintmonon.be
Brasserie Fantome: Small brewery producing seasonal beers
like Saison d’ Epeautre or Darbyste. Visits upon request on
weekends. Rue Preal 8 – Soy-Erezee www.fantome.be
Brasserie De Bouillon: Located in the hills of Bouillon, several
beers are brewed like Cuvée de Bouillon or La Médiévale. Visits
upon request. Rue de la girafe 76 – Bouillon
www.brasseriedebouillon.be
Brasserie De Bastogne: New brewery open in 2008. Visits upon
request. Belleau 3 – Sibret www.brasseriedebastogne.be
Each cities, towns, villages in Belgium has a
square
surrounded by
cafés
Beer
Tours
US Based Tours
BeerTrips.com www.beertrips.com
To commemorate the country’s beer tradition,
Belgian cities and towns across the country hold
festivals. These beer-filled events provide locals and
visitors with the opportunity to gather and share a pint
of their favorite brew while trading stories.
BelgianBeerMe.com www.belgianbeerme.com
Belgian Tour Operators
Global Enterprises: Brussels’ beer tasting tour
every Wednesdays, Fridays & Saturdays at 2 pm
www.globalenterprises.be
Bus Bavard: Walking beer tours of Brussels www.busbavard.be
Mons: Beer Festival of Mons: Every year the Party Service
and tradesmen of the Grand’Place organize a weekend dedicated
to beer. Numerous stalls allow visitors to taste traditional beers
and the big brands that made Belgium famous as the World
Center of Beer.
Scenic Tours: Beers tours out of Dinant www.scenic-tours.be
Europ’ Adventure: Beer and sports tours for individuals and
groups www.europaventure.be
QualiGuides: Beer tour in Belgium
www.qualiguides.be
Achouffe: Great Chouffe Party to celebrate the famous Chouffe
www.achouffe.be
Anvaing: The Festival of 100 Beers: A weekend long festival
of fun and games which ends with the tasting of the 100 beers
and barbecue.
Archennes: Arch’en Beer Festival: Located outside Brussels,
this festival aims to make people discover lesser-known beers in
Walloon Brabant. Every year, the organizers endeavor to present
new products to visitors and offer samples.
Brasserie des Fagnes Covin: Beer Festival: Continuous visit
of the Brewery, special meals, various animations, beers specially
brewed for the occasion and 5 orchestras and different bands.
Brussels Beer Weekend: Tents and stands take over the Grand
Place as various breweries of all sizes offering the opportunity to
discover some of our best Belgian beers. Many other events such
as jazz bands, brass bands, activities for children will entertain
you while tasting local beer.
Museum of Belgian Beers Lustin: Belgian Beer Festival:
See the beer glasses, bottles, labels, coasters, old ads, clocks,
mirrors, and other collector’s items housed at the museum. You can
try or buy more than 850 kinds of Belgian beers and meals cooked
with beer. The event includes an exchange and flea market.
Val de Sambre: Hops Festival: A fun and light-hearted celebration
of hops with great entertainment throughout the weekend
including live music, guided tours of the brewery, hot-air balloon
rides, and craft exhibitions.
Rulles: Brassiguame – The International Festival of Small
Breweries: Music, food, and fun are in store with 22 master brewers
showing their best beer and more than 80 kinds available for tasting.
Soheir: Special Beer Festival: For three days, more than
130 different beers, many traditional and some “exotic” beers, are
presented. Along the years this event has grown considerably and
it attracts more visitors every year (1200 to 1500).
Grand Place — La Chaloupe d’or
Chocolaterie Duval: Workshops, visits, and tastings are available
for groups (5 people minimum). Rue des Chardons 19 – Brussels
www.chocolaterieduval.com
Belgian chocolate has been a lure for lovers, the indulgence
of kings and today, everyone’s favorite sweet. The country’s
reputation for chocolate began with the creation of the praline
in 1912 by Jean Neuhaus, founder of the iconic Neuhaus
Chocolatier. Belgian chocolates stand out from the rest because
of the use of only natural products. Even in today’s technology
driven world, Belgian pralines continue to be made by hand and
different flavors are created by adjusting the amounts of sugar
and cocoa in chocolate mixtures.
Can’t decide which artisan Belgian chocolate is your favorite?
Try them all! After exploring Brussels, venture to Liége, just
one hour by train from Brussels, and see the new train station
designed by Santiago Calatrava. Then head to the town of
Spa, where you can finish a relaxing day of spa treatments with
a praline or two. For a romantic getaway, stroll along the cobble
stone streets of Namur. Preview what is in store for the town of
Mons in 2015 when it becomes the European Capital of Culture.
After witnessing the passion that goes into the creation of
these sweet treats, it’s no wonder chocolate has become an
international symbol of love. You can travel the four corners of the
earth, but you have not truly lived until you have your first bite
of Belgian chocolate.
The
Chocolate
Factory
Zaabar: This factory and
chocolate shop offers
hands-on classes and
tastings for all ages!
Chaussée de Charleroi 125 –
Brussels www.zaabar.be
Planete Chocolat: Modern chocolate factory in the heart of
Brussels with presentations on weekends at 4pm.
Rue du Lombard 24 – Brussels www.planetechocolat.be
Chocolatier Manon: Tours highlight the crafting of these very
famous handmade chocolates rue du Congrès 24 – Brussels
www.chocolatiermanon.com
Cyril Chocolat: Demonstrations, films, and tastings reveal the
secrets to making delicious and unforgettable pralines at Samree
(La Roche-en-Ardennes) – open every Saturday afternoon
Samree, 63 – Samree (La Roche-en-Ardennes)
www.cyrilchocolat.be
Visit and even take classes at the factories where
mouthwatering Belgian chocolate is crafted daily!
(No golden ticket necessary!)
La Maison des Maitres Chocolatiers Belges: Ten chocolate
masters display their pure traditional creations. Open for tours,
tastings, and workshops. Grand Place 4 – Brussels
www.mmcb.be
Musee du Cacao et du chocolat: Discover the world of
chocolate from its origins to the finished products. Closed on
Mondays. Rue de la Tete d’Or 1-9 – Brussels www.mucc.be
Laurent Gerbaud Chocolatier: Brussels chocolatier pairs
his hand made chocolates with international fruits and spices.
Workshops available upon request. 2 D Rue Ravenstein –
Brussels www.chocolatsgerbaud.be
Chocolaterie Artisanale Ph Defroidmont: Visit the museum
and switch from taster to learner in the workshop. Closed on
Mondays. Briscol 19A – Erezee
www.chocolatier-defroidmont.be
Jean le Chocolatier: Workshop every Thrusday upon request.
The chocolatier also created special beers to taste with the
chocolate. Rue de l’Hotel de Ville 15 – Habay-La-Neuve
www.jeanlechocolatier.com
Get your
Chocolate
Fix
Need to feed your chocolate addiction? Here are some
artisanal Belgian chocolate shops to check out!
Chocolatier Laurent Gerbaud: Store in Brussels
(Rue Ravenstein 2D) www.chocolatsgerbaud.be
Wittamer: Store in Brussels (Place du Grand Sablon 6)
www.wittamer.com
Chocolatier Marcolini: Flagship store place du Grand Sablon in
Brussels and another store in Liege. www.marcolini.be
In 1912,
invented the
by filling an empty chocolate shell
with sweet flavored filling.
Three years later,
Corne Port Royal: Flagship store Galerie de la Reine in Brussels
and other stores in Liege, Charleroi, Louvain la Neuve & Arlon.
www.corne-port-royal.be
his wife invented
the
Chocolatier Jean Philippe Darcis: Stores in Liège, Namur,
Lasne, Heusy, Verviers & in Brussels (Petite rue au Beurre,14)
www.darcis.com
the cardboard
presentation box.
Chocolatier Manon: Store in Brussels (Rue Tilmont, 64)
www.chocolatiermanon.com
Maison des Maitres Chocolatiers: 10 chocolatiers are
represented in this store located in the Grand Place
www.mmcb.be
Corne 1932: Store in Brussels (Galeries du Roi 24-26)
www.corne1932.be
Passion Chocolat: Store in Brussels (Rue Bodenbroek 2/4)
www.passionchocolat.be
Covered
Mary Chocolatier: Store in Brussels (Rue Royale 73)
www.mary.be
Chocolate
Les Chocolats d’Edouard At La Maison des Maîtres
Chocolatiers and also in Florenville.
www.leschocolatsdedouard.be
Many Belgian Chocolate companies ship worldwide and
have stores in many countries!
Docobu At La Maison des Maîtres Chocolatiers and also
in Waterloo www.ducobu.be
Godiva: One of the biggest names in chocolates, this
chocolate establishment opened 80 years ago and is available
in 80 different countries! www.godiva.com
Benoit Nihant: Store in Liege (passage Lemonnier, 30)
and Embourg www.benoitnihant.be
World
Leonidas: This century-old company sells of 100 kinds of
chocolate through 1,400 outlets around the world!
www.leonidas.com
Neuhaus: The inventor of the Belgian Praline has stores in 50
countries around the world!
www.neuhaus.be
Galler: Launched 30 years ago, by 21-year old Jean Galler, this
chocolate is now sold worldwide through 2,000 different retailing
outlets! www.galler.com
Côte d’Or: Created in 1883 by Charles Neuhaus, Cote D’or is the
best seller of chocolates in Belgium with more than 600 millions
chocolates per year. The flagship store is located in Brussels
(Place du Petit Sablon,1) www.cotedor.com
november 2012
Les Ch ocolat s d’E
do ua rd — Flo re nv
ill e
C h o c o l at e w e e k
in B russe ls
French Fries:
We invented
the ReaL ones in 1781!
According to the historian Jo Gérard, Fries were first cooked
in the town of Huy. A 1781 family manuscript describes how
the poor in the Andenne Region (which includes Huy) used to
catch small fish in the River Meuse and fry them as a treat. In
the winter, when the river froze and it was not possible to fish,
they would cut potatoes into fish-shaped pieces and fry them in
the same way as they fried fish. The writer in 1781 states that this
practice was already current more than a hundred years previously.
Belgian fries are different from the French fries, they are
thicker and are baked twice. They are eaten with meals or as a
snack and they are served with a large selection of sauce like
mayonnaise, tartar sauce, Russian dressing, or béarnaise sauce.
Belgians consume an average of 165 lbs of fried potatoes per
person each year, a third more than Americans.
There are more than 5,000 friteries (fries stands) in Belgium and
fries are served in sheets of paper rolled into an upside down
cone. The most famous is Maison Antoine located on Place
Jourdan (www.maisonantoine.be).
A variation is to serve the meat, the frites, possibly salad and
sauce in a half of a baguette and is called a mitraillette which
literally translates as machine gun.
Waffle :
Finally breakfast
is served all day
Waffles have been an important part of the Belgian diet for
centuries. Most waffles are served warm by street vendors and
dusted with confectioner’s sugar though in tourist areas they
might be topped with whipped cream, soft fruit or chocolate
spread, they are a snack or a dessert and are not eaten for
breakfast. There are two types of waffles or gauffres: the
Brussels and the Liege waffle.
The Brussels is rectangular in shape with a light goldenbrown exterior and deep divots. Great with whipped cream or
just powder sugar.
The Liege was invented by the chef of the prince-bishop of
Liège in the 18th century, it is made with chunks of sugar, which
caramelize and form a crispy, crunchy coating. The Liege Waffle is
the most common type of waffle on the street available in Belgium
and is prepared plain with vanilla or cinnamon.
Cheeses B eers:
&
a perfect match made in Belgium
Beer is less acidic than wine, making it a more harmonious
match with cheeses and Belgium is home to more than 300
cheeses. Since the Middle Ages, monks are known for making
cheeses along their production of beers: a staple of their daily
diets and form of income. Even now, in most beer bars, your
order will be served with a small bowl of cubed semi-soft cheese
sprinkled with celery salt.
Chimay: Six different cheeses prepared solely with milk from the
area since 1876. www.chimay.com
Maredsous: Semi-hard Trappist cheeses.
www.maredsousfromages.be
Orval: Made at the Orval Cistercian Trappist Abbey using wholefat pasteurized milk of the Gaume region. www.orval.be
Herve: Characterised by its square lines, deep orange hue and
pungent aroma, they are produced since the XV century in the
farms around the town of Herve. Remoudou, Gourmet, Grand
Maitre, Exquis are all Herve Cheeses (Protected Geographical
Status) www.herve-societe.be
Bailli: Soft cheese with a hard crust. Cheeses can be bought at
the farm from Monday afternoons to Saturday mornings.
Chemin des Theodosiens 126 – Soignies www.lebailli.be
Bernister: The Bernister Fleuri is an organic cheese. Cheeses
can be bought at the farm on Friday afternoons and Saturday
mornings. Route de Spa, 52 – Burnenville – Malmedy
www.fermegrodent.be
Boulette: Fermented, soft farm cheese obtained from
skimmed raw milk. Can be eaten cold on a slice of bread and
butter or warm.
Bouquet des Moines: A creamy gourmet cheese, produced at
the Abbey of Val-Dieu.
Carré de Liège: Soft cheese made with pasteurized milk.
www.camal.be
Floreffe: A triple-cream cheese made with non fermented whole
milk. Bio Basilic and Bio Nature are organic cheeses.
Fromage de Bruxelles: Made from cows’ milk and is considered
a table cheese that is used for spreading and snacks.
Fromages de Thoricourt: Several different types of cheeses can
be bought directly at the farm. Closed on Thursdays.
Rue de Fouleng 16 – Thoricourt (Silly)
www.fromagesdethoricourt.be
For your
Sweet Tooth
Dandoy: Establised in 1829, this
biscuiterie (cookie store) is famous
for speculoos. Seven stores in
Brussels – Rue au Beurre 31 – Rue
Charles Buls 14 – Place Saint Job, 22
www.biscuiteriedandoy.be
Maquée: Soft cheese, it is one of the oldest cheeses and
is made on farms everywhere. Also called Makêye in Liege
or Stofé in other provinces.
Pas de Bleu: As spicy as the French Roquefort.
Rochefort: Made following a secret recipe owned by the monks
at Notre Dame de Saint Remy Abbey.
Vieil Aubel: Soft cheese with a creamy texture.
Brandies
P ekets Whisky Water
Still thirsty:
,
,
&
From the Ardennes region known for its steep valleys and its
rapid rivers to the naturally hot water spring of Chaudfontaine,
Wallonia offers a variety of mineral waters flat or sparkling: The
original one Spa (www.spa.be) but also Bru & Chaudfontaine
(www.chaudfontaine.com).
Distilling is an art and it has been master in French Speaking
Belgium with a range of eau de vie. Peket is the Belgian version of
gin (juniper spirit). Whether natural or flavored (lemon, strawberry,
melon, violet, etc.), it is the traditional drink of the Liège festivities,
but it is also consumed every day in the many bistros of the city
like la Maison du Peket which offers more than 200 types of
pekets. www.maisondupeket.be
Eau de Villee: Lemon flavored alcoholic beverage made out
of distilled lemons, apples and plums, produced in the little town
of Ragnies. They also produce Liquor with Willams pears, with
chocolates (Noir d’Ivoire) and P’tit Peket. Tours available every
day except Monday at 3:00 pm during the week & 3:00 pm and
4:30 pm in Saturday and Sunday from April to September. Store
located next to the distillery. Rue de la Roquette 36 – Ragnies
(Thuin) www.distilleriedebiercee.be
Maitrank: Aperitif drink from the south of Belgium made with dry
white wine, alcohol and orange.
Belgian Owl: Belgian whisky made from barley raised in Belgium.
Rue sainte Anne 94 – Grace Hollogne www.belgianwhisky.com
Delacre: Charles Delacre was a chemist and a businessman
managing some chocolate shops. He was the first to make the
delicious combination of a biscuit with pure Belgian chocolate.
The flagship store is open Tuesday to Sunday from 11:00 am to 6:30
pm Place de la Vieille Halle aux bles 27 – Brussels www.delacre.com
Artisan Markets
at their best
Brussels
Place du Chatelain: Every Wednesday from 1:00 to 7:30 pm
Place Flagey: Every Tuesday & Friday from 7:00 am to 1:30 pm
Place Sainte-Catherine: Every Wednesday from 7:30 am to 1:30 pm
Marché du Gué: The oldest organic market in Brussels. Every
Saturday from 8:30 am to 12:00 pm
Marché de Boitsfort: market with a village feel and suitable for
family outing. Every Sunday from 8:00 am to 1:00 pm
Marché du Midi: Every Sunday from 6:00 am to 1:00 pm
Liège/ Spa Area
Liège – Marche de la Batte: Every Sunday from 7:00 am to 2:00 pm
Spa - Centre: Every Tuesday morning
Aubel – Place Nicolaï: Every Tuesday and Sunday from
8:00 am to 1:00 pm
Malmédy – Place Saint-Géréon: Every Friday from 7:30 am
to 1:00 pm
Bastogne/Bouillon Area
Arlon – Place Léopold: Every Thrusday from 7:30 am to 12:30 pm
Tintigny – Han 36: Every Friday from 5:00 to 8:00 pm – 20 local
farmers sell their produce with possibility to eat on premise
www.halledehan.be/marche/
Marcourt: Every Wednesday in July and August from 5:00 to 9:00 pm
Hives: Every Tuesday from 5:00 to 9:00 pm. Possibility to eat the local
produce on premise.
Namur /Dinant Area
Namur – Avenue Félicien Rops: Every Friday from 4:00 to 8:00 pm
Namur – Place du Palais de Justice: Every Saturday from
7:30 am to 1:00 pm
Tournai/ Mons Area
Tournai – Place de Lille: Every Saturday from 7:30 am to 1:30 pm
Mons – Place du Béguinage: Every Sunday from 8:00 am to 12:00 pm
Charleroi – Ville Basse: Every Saturday from 7:30 am to 1:30 pm
Ferme de la Comogne: Organic horse dairy farm. Farm can be
visited every day form April to October at 11:00 am, 2:00 pm, 3:00
pm & 4:00 pm. Comognes 1 - Focant www.fermedelacomogne.eu
Ferme du Vieux Tilleul: Petit-gris Snails Of Namur farm. These
brown snails, who are smaller and softer, are usually served in a
creamy garlic sauce. They are sold in glass jars in delicacy stores
in Namur, Liege or Brussels or directly at the farm every day
expect Sunday. Rue du Tilleul 14 - Bierwart www.escargots.info
Domaine de la Pommeraie: Orchard specialized in apples
and pears. Open every Saturday morning and Wednesday from
September to March. Chaussee de Namur 73 – Gembloux
www.lapommeraie.be
Bastogne/ Bouillon Area
Ferme des Sureaux: Goat farm with organic production of
cheeses. Open Friday from 4:00 to 7:00 pm, Saturday from 10:00
am to 12:00 pm and 4:00 to 6:00 pm & Sunday from 11:00 am to
1:00 pm. Rue des Roses 4 – Maissin www.fermedessureaux.com
Tour de
Farms
Near Brussels
Ferme de la Tour: Artisanal production of foie gras. Open
Tuesday –Saturday from 9:00 am to 7:00 pm and Sunday from
9:00 am to 1:00 pm. Closed on Mondays. Place St. Joseph 4 –
Glimes www.lafermedelatour.com
Ferme du Hameau du Roy: Traditional bakery where bread
cooks in wood burning oven. Chemin de Bruxelles 70 – VieuxGemappe www.fermeduhameauduroy.be
Mons/Tournai Area
Ferme Dôrlôu: Organic farm since 1990 with the possibility
to buy the farm products directly at the farm. Open every day
except Mondays. A farm restaurant is open Friday evenings,
Saturday and Sunday for lunch. Vieux Moulin 44 – Wodecq
www.fermedorlou.be
Namur /Dinant Area
Ferme de Jambjoule: Dairy farm with production of organic
cheeses and yogurts. Open Wednesday and Friday from 4:00 to
6:00 pm & Saturday from 10:00 am to 12:00 pm. Convié - Calicis
rue de Jambjoule 2 -Villers-sur-Lesse www.jambjoule.be
Chèvrerie d’Ozo: Goat farm with visit following a trail. Open
Friday & Saturday from 10:00 am to 12:00 pm and 2:00 to 6:00 pm
& Sunday from 10:00 am to 12:00 pm. Ozo 25a – Izier
www.chevreriedozo.be
Bergerie d’Acremont: Sheep farm with the oldest race of
Belgian sheep. They made a large variety de sheep milk products.
Open Thursday from 5:00 to 7:00 pm and Saturday from 2:00 to
5:00 pm. More opening during school recess. Rue de Bernifa 17 –
Acremont www.bergerie-acremont.be
Liege/ Spa Area
Fromagerie Counasse: Traditional dairy farm, organic since
1977. Sale of organic cheeses at the farm every Friday from 9:00
am to 7:00 pm. Chauveheid 47 – Stoumont
www.fromagerie-counasse.be
Ferme Grodent: Organic Farm producing Le Bernister & Le
Malmedy cheesses. Open Friday from 2:00 to 6:00 pm and
Saturday from 10 am to 12:30 pm. Route de Spa 52 - Burnenville
- Malmedy www.fermegrodent.be
FARM ACCOMMODATION
Accueil Champêtre en Wallonie: For farms information;
accommodation, educational, evenements & local goods.
Website in French only www.accueilchampetre.be
Gites de Wallonie: Possibility of farmhouse stay
www.gitesdewallonie.be
Many of the local products can be found in supermarkets.
BRUSSELS AND BEYOND
Jambon d’Ardennes: Air-dried ham, manually dry-salted with
sea salt, juniper berries, thyme, and coriander. Every ham has a
yellow-numbered leaden seal as a guarantee of quality and origin.
Croquette aux crevettes: Traditional Belgian appetizer made
with tiny shrimp.
Croquette au parmesan: Breaded parmesan cheese with other
delicious flavors.
Caricoles: Seafood from the North Sea, prepared to eat on
the go since they can be bought from street vendors.
Stoemp: Invented in Brussels in the 19th century, the Stoemp
is a sort of mashed potatoes mixed with vegetables (carrots,
spinach, leeks, peas, sprouts, etc.) and served with sausages, an
entrecote, etc.
Sole Meuniere: classic dish consisting of sole, whole or
fillet Tomates aux crevettes: tomato filled with a tiny shrimpbased stuffing.
Filet americain: (Steak tartare): Meat dish made from finely
chopped or minced raw beef.
Dame Blanche: Classic dessert, often called Hot Fudge Sundae
in English, is made with premium vanilla ice cream, whipped
cream, chocolate fudge sauce and cherries.
Couque de Brussels: Bread sweetened with or without dry grapes
Cramique: Brioche, garnished with sugar and raisins, served in
many different ways (butter, cocoa, foie gras, etc.)
Craquelin: Type of Belgian brioche filled with citrus marinated
sugar cubes.
Cuberdon: Very small cone-shaped Belgian candies. Usually
raspberry flavored, there are now over 25 flavors available
(strawberry, cherry, lemon, banana, vanilla, cinnamon, etc.).
Marzipan: Paste made from finely blanched and ground almonds,
mixed with egg white and sugar.
Speculoos: Initially baked for Saint Nicholas’ Eve, December 6,
but are now available all year long. These slightly browned short
crust cookies are very crunchy. On the front side are usually
stamped images or figures of the life of Saint Nicholas.
Namur/ Dinant area
Flamiche de Dinant: Local version of the quiche, made with
boulette de Romedenne (a cow’s milk cheese), butter & eggs.
Gozettes: Turnover with apples, cheeries, abricots or plums.
Baisers de Flawinne (Kisses from Flawinne): Little cakes made
with moka and almond paste
Biétrumés de Namur: Caramels
La Goutte or ”li gote” in Namurois: plum liquor
Mustar Bister: Principally known for its L’imperial mustard.
But they product also the piccalilli (a sauce seasoned with vinegar
and spices) and the Bister Jamboise (a mustar beer available in
light or brown versions). Mustars can be bought directly at the
factory. A family company founded in 1926 – Rue de Francquen
1,3 – Jambes (Namur) www.bister.com
Couques de Dinant: Biscuit with
a honey-sweetened flavor that is
impressed with a carved wooden
mould before baking. A family
company since 1774 Couques
Collard – Rue En Rhee 24 – Dinant
www.couquesdedinant.com
Liège/Spa area
Salade Liégoise: Salad with grean beans, potatoes, diced bacon
Fricassée liégeoise: Omelet with bacon or sausage.
Potée liégeoise: A Liège institution made with green beans,
potatoes, and bacon bits cooked together and drenched in vinegar
Boulet à la liégeoise: Large meatballs in a sauce made from
dark beer, Sirop de Liege and prunes, served with fries, mayo.
This true Belgian institution is served all around Belgium and
in every cafes in Liège. This dish has even its own critics and
reviews: www.bouletchelin.be (only in French)
Café Liégeois: Dessert made with coffee ice cream, coffee
and chantilly cream and called a Viennese coffee until World
War I, when it was renamed after the Battle of Liège in 1914.
Baiser de Malmedy: Meringues filled with cream dessert and
can be flavored with lemon, orange or even Grand Marnier.
Tarte au riz: Rice pie often garnished with macaroons, cherries
and other fruits. Originally from the region of Verviers, near Liège,
it is also called “Doreye”.
Sirop de Liège: Syrup made with apples and pears, used by
Belgians throughout the meals of the day – spread on bread for
breakfast, as part of sauces for lunch or dinner and for snack
Created in Aubel (near Liège) in 1902 www.sirop-de-liege.com
Tournai/Mons Area
Salade Tournaisienne: Salad with endives, onions, apples,
beets, white beans.
Côtelettes à l’berdouille: Pork chop with bacon, white onions
& white wine.
Gateau Desobry: Fine Belgian chocolate biscuits renowned
around the world produced in Tournai since 1947.
www.desobry.be
Luxembourg area
Matoufè Marchois: Sort of omelet eaten on bread, speciality of
Marche en Ardenne, there is also a botherhood of the matoufe.
Pate Gaumais: Oven baked meat pie marinated in either wine or
vinegar with spices and herbs that can be found in all bakeries
and butcher’s shops. It is one of the few Belgian specialties
that were granted the Protected Geographical Status by the
European Union.
Cougnou: Sweet bread baked during Christmas time, also found
in the Namur area.
All of these specialties can be found in shops throughout
French Speaking Belgium, especially at Rob, a gourmet
market in Brussels. Bd de la Woluwe 28 – Woluwe Saint
Pierre. www.rob-brussels.be
Wépion Strawberries
The city of Wepion is known for its
micro-climate and sun-exposure,
perfect for growing strawberries.
White Asparagus
Largest and tastiest of the species
and very smooth.
Auberge de la Ferme — Rocheraut
DEC
Shrimp croquettes: appetizer
NOV
Tomate-crevette: a tomato filled with
shrimps in mayonnaise
OCT
Tiny shrimps fished in
the North Sea.
SEP
Shrimps
AUG
Second half of the iconic
Belgian dish Moules frites.
JUL
Mussels
JUN
rolled in ham and cheese
MAY
Chicon au gratin: Baked endive
APR
Endive (also called Chicon)
MAR
Grown in the Brussels region since
the 13th century.
FEB
JAN
Brussel Sprouts
La cuisine de Flore: Cooking atelier where you learn how to cook
and enjoy a friendly meal after the lesson. Rue de L’arbre Benir 26
– Brussels www.lacuisinedeflore.com
Dine Around
More than 25 restaurants in Brussels and Wallonia have
one or two Michelin stars. Our sense of humor can be found
in the originality of our restaurant’s name: Ma folle de Soeur
(My crazy sister), Le bruit qui court (rumor has it),
Le pou qui tousse (the coughing lice), Qui va promener le
chien (Who is going to walk the dog), Au milieu de nulle part
(In the middle of nowhere) ou les petits plats canailles du
Beurre Blanc.
www.resto.be
www.sensum.be
www.restobookings.be (for reservation)
For suggestions and recommendation for restaurants
in Brussels and French speaking Belgium, please call
212-758-8130 or email us at info@visitbelgium.com
Bistro de Terroir: Small Cafes offering local food and promoting
cultural experience. Smell, taste, enjoy.
www.bistrodeterroir.be
Les Filles: Cooking studio created by 3 girls but open to
men too. Rue Vanderschrick 85 – Brussels
www.lesfillesplaisirsculinaires.be
Stimul’art: Learn how to cook an organic meal , for adults but
also for children/parents on Wednesday. Avenue de Jette 322 –
Brussels www.stimulart.be
La Ferme du Rotteleur: Culinary atelier with a différent focus
each session. Rue de la Procession 49 – Thieusies
www.lerotteleur.com
Hotel Le Castel: Atelier Cuisine every third Saturday of the month
(except July & August) reservation required.
Rue du Chapitre 10 – Fosses la ville www.lecastel.be
Marmiton et Polochon (guest rooms with a culinary workshop):
Cook a full meal with your host using unique recipes and local
produces. Enjoy the meal and stay over. (breakfast is also included)
Several locations in Wallonia www.gitesdewallonie.net
March 2012: Bocus d’Or Europe: 20 internationals chefs
compete to create 2 perfects dishes www.bocusedor.com
Tables du terroir: Restaurants offering
local-based products on their menu.
Many restaurants in Belgium are closed
on Sundays evenings and Mondays.
Lunch is usually served from 12 to 2:30
pm and dinner from 7:00 to 10:30 pm.
“Durbuy, the smallest city in the world, also has the
reputation of being a foodie haven, with more restaurants
lining the medieval cobble stone streets than you can fit
into your visit!”
Become a
B elgianMaster
L’Atelier Yves Matagne: Learn how to cook like a chef –
two appetizers, one main course and a dessert. Tour & Taxis,
Avenue of the Port – Brussels www.atelieryvesmattagne.com
MMMMH!: Four fully-equiped cooking workshops used for
cooking classes but also a store open 7 days a week with 8000
products and cooking utensils. Chaussée de Charleroi 92 –
Brussels www.mmmmh.be
Cooking Time: Large range of cooking-classes from beginner to
expert level, from 1/2 to 2 hours cooking time. Quai au Foin, 51 –
Brussels www.cooking-time.be
May: Culinaria is one of the main culinary events in Belgium,
where you can taste a 4-course dinner and sample various
food www.culinariasquare.com
May & October: Gastronomic meals at light-weight prices
in more than 300 restaurants during one week in May and
October. www.restodays.be
June: Gastronomic village ,the biggest open air restaurant
built in the center of Liege. www.epicuriales.be
JUNE: Farms Open Day: 70 farms are open exceptionally to the
public www.jfo.be
July: Agricultural and Forest Fair of Libramont: outdoor
exhibition with more than 1,500 exhibits that showcase the
rural world (machinery, livestock breeding, forestry, the
agrifood industry, horticulture…) www.foiredelibramont.com
August: Giant barbecue Place des Musees in Brussels
prepare by Brussels famous chefs www.urbanbbq.be
Also in Mons.
August: Several cheese makers show their production at
the Chateau de Harze www.fetedufromage.be
August: Agricultural fair of Eghezée www.foire-eghezee.be
September: 60 restaurants in Brussels propose a Slow
Food menu www.gouterbruxelles.be
November: Flavor fair at Erquelinnes with tasting of local
products www.erquelinnes.be
December: Fries take center stage in Wallonia
www.semainedelafrite.be
For more events please visit www.brusselicious.com or
our Calendar of events at www.visitbelgium.com
Get a leg up:
Sugg ested Itineraries
Please check our website for special itineraries
www.visitbelgium.com
To book your personal guide
If you want to make fries at home, like
Belgian grandmothers, try this:
Peel and cut potatoes into even strips. Soak potatoes in
cold water for 1 hour. Fry in deep fat at 325° F for 5 minutes.
Drain. Increase heat to 375° and fry until Belgian fries are
crisp and nicely browned. Drain on kitchen paper towel and
serve hot. For the best taste in the US, use Yukon potatoes.
QualiGuides: www.qualiguides.be
Get to Belgium: www.get-to.be
Europ’Aventure: www.europaventure.be
Bus Bavard: www.busbavard.be
To go with a group
Tour de Forks: www.tourdeforks.com
Intrend International travel: www.intrend.com
Learn more
Organic cheeses from Wallonia:
www.fromagesbiodewallonie.be
Organic food stores: www.sequoiashop.com
Gourmet store: www.rob-brussels.be
INGREDIENTS
English guide to a sustainable life in Brussels www.tebiki.be
Makes 8 Liège Waffles
Local producers in Belgian Luxembourg
www.maisontourisme.nassogne.marche.be (under to discover)
·
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1 (1/2 ounce) package yeast
2/3 cup lukewarm water
Baker association www.maitre-boulanger-patissier.be
3 tablespoons granulated sugar
Fromage de Herve www.fromagedeherve.com
1/4 teaspoon salt
Brew your own beer near Brussels: www.novabirra.com
1/4 teaspoon cinnamon
Recipes of all the Belgian specialties:
www.labonnecuisine.be (in french only)
4 cups flour
6 eggs
2 cups softened butter
2 cups pearl sugar
DIRECTIONS
Michelin Restaurant: www.viamichelin.com
Gault & Millau: www.gaultmillau.be
Stay in Wallonia: www.walloniebienvenue.be
The most beautiful villages of Wallonia:
www.beauxvillages.be
1. Mix yeast, water, sugar, salt and cinnamon and let
develop for 15 minutes.
How to get around in Belgium
2. Place flour into a large bowl.
By car with Auto Europe www.autoeurope.com
3. Make a well, pour in yeast mixture, and begin to knead.
4. Continue to knead, add eggs, one at a time, and add
soft butter, 2 tablespoons at a time, mixing well.
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5. Let dough rise in bowl until doubled.
6. Gently mix in pearl sugar.
7.
Let rest for 15 minutes.
8. Heat waffle iron.
9. When hot, butter waffle iron, then pour in 3 tablespoons
dough per waffle.
10. Cook for 3-5 minutes, until waffles lightly brown on top.
11. Serve warm or room temperature.
This flyer highlights noteworthy information about Gastronomy in Brussels
and Wallonia and is by no means a comprehensive list. Nothing in this brochure shall
bind the Belgian Tourist Office in any contract or obligation and remains informal.
All pictures provided by WBT (opt.be), Pascal Willems (ftlb.be), Susan Manlin
Katzman (sweetleisure.com) and G.Batistini.