Characteristic Features Of Belgian Cuisine

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Belgian cuisine is greatly influenced by French and to a lesser extent by Dutch cuisine. Typically Belgian dishes are characterized by large portions and excellent nutritional qualities. It is widely believed that it is characterized by German portion size and French finesse and quality.

Belgian chefs most often rely on game and game birds, meat and pâtés. Fish and fish products are also widely used, with mussels being the undisputed favorites. They are prepared in any way. French fries are considered a personal discovery by the Belgians and are raised on a culinary pedestal.

The traditional Belgian breakfast consists of bread, butter, cutlery, cheese, pate, boiled eggs and tea or coffee. Lunch is the main meal during the day and dinner is light.

Almost all traditional Belgian dishes have their origins in antiquity. Most recipes are preserved from the Middle Ages. Many new ones appear on their basis, while some old ones fade.

Until 50 years ago, one of the most popular folk dishes was beef stewed in a broth with white wine and mushrooms. In recent years, the tradition has changed due to lack of time. The veal should stay on the fire for 2-3 hours, and such a pleasure one can afford only on weekends.

Waterzooi is a classic Belgian chicken dish stewed in vegetable broth and finely chopped mushrooms. Serve in a deep soup plate with a sauce prepared on the basis of cream.

Overall, the cuisine of this otherwise tiny country is incredibly diverse. In Flanders, for example, they rely on fish and thick sauces with butter, egg yolks and cream; in the Ardennes they prefer pâtés and aromatic brown sauces, which are very suitable for game, while in Limburg there is a tradition to prepare practically everything with red Burgundy wine.

There is a unification of tastes of all Belgians when it comes to vegetables. They are from the nations that not only love to consume them, but also to cultivate them.

Everything can be found on the market: all kinds of celery and onions, alabaster and all varieties of cabbage, beans and peas, winter radishes and sorrel, tomatoes, asparagus, chicory, parsnips, carrots, alfalfa sprouts and a large number of different mushrooms.

Whitluff makes a special impression. This is Belgian chicory. Different types of classic and traditional soups are prepared from vegetables - thick and filling, more like porridge, but still light and useful.

Typical of Belgian cuisine is the combination of salty and sweet or sweet and sour in one dish. To obtain such a taste, fruit or honey with vinegar is added to the meat or fish.

It is a tradition to eat pork with apples, flounder with grapes, rabbit with prunes, duck with oranges and cherries, and pheasant - with cranberries. Dried fruits are popular in Belgium during the winter seasons. Legendary in this tradition are dried pears with bacon from Limburg.

When it comes to Belgian cuisine, you can't miss the cheeses. There are many varieties, and each Belgian province is known for at least 3-4 varieties. In the past, medieval monks were involved in the production of cheese.