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Although moules-frites are popular in many countries, it is thought that the dish originated in Belgium. [4] It is likely that it was originally created by combining mussels, a popular and cheap foodstuff eaten around the Flemish coast, and fried potatoes, which were commonly eaten around the country in winter when no fish or other food was available.
Flint knives discovered in Belgian caves. Little is known about early Belgian cuisine. It can only be assumed that it was similar to that of other early European tribes. The ancient Belgians probably kept animals like sheep and cattle, grew root vegetables, hunted for animals such as the wild boar, fished, and foraged for berries and herbs.
Throwdown! with Bobby Flay is a Food Network television program in which celebrity chef Bobby Flay challenges cooks renowned for a specific dish or type of cooking to a cook-off of their signature dish. At the beginning of each show, Flay receives – via bicycle messenger – a package detailing the chef he is to compete against as well as the ...
" Pommes frites" or just "frites" (French), "frieten" (a word used in Flanders and the southern provinces of the Netherlands) or "patat" (used in the north and central parts of the Netherlands) became a national snack. [60] Fries also come in the form of a common Dutch street food, known as Patatje Oorlog, translated to as "war fries". It ...
A friture, baraque à frites or friterie (pronounced) in French-speaking Belgium and Northern France, or frituur or frietkot in Flanders and the Netherlands, also fritkot in French-speaking Belgium and friture or frietkraam in the Netherlands, is a traditional restaurant, kiosk or van serving quick-service fast food, particularly fries from ...
Steak frites, [a] meaning "steak [and] fries" in French, is a dish consisting of a beef steak paired with fried potatoes. It is commonly served in Belgian and French brasseries , and is considered by some to be the national dish of Belgium, which claims to be the country of origin.
^ Richard Trottier, Claude Morneau et Pascale Couture, La Cuisine régionale au Québec, Montréal, Éditions Ulysse, 1999, 206 p. (ISBN 978-2-89464-187-3). ^ Roseline Normand and Suzette Couillard, La Bonne Table d'antan, Saint-Eugène, L'Islet, Éditions S.R., 1982, 361 p.
Quenelle de brochet sauce Nantua. A quenelle (French pronunciation:) is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. [1]