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Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is characterised by the combination of French cuisine with the more hearty Flemish fare. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.
العربية; Asturianu; Azərbaycanca; বাংলা; Беларуская (тарашкевіца) Български; Brezhoneg; Català; Чӑвашла
Stoemp is a Flemish dish, [1] found in Belgium, Northern France and the Netherlands, of pureed or mashed potatoes and other root vegetables, and can also include cream, bacon, onion or shallot, herbs, and spices. [2] The name of the dish sometimes includes the kind of vegetables inside it; for example, Wortelstoemp includes carrots (wortel ...
Paling in 't groen or Anguilles au vert [1] is a Belgian dish, mainly from the Flemish Region along the river Scheldt, between Dendermonde and Antwerp.The Dutch name (literally 'Eel in the Green') refers to freshwater eel in a green herb sauce.
The boulet à la liégeoise (French pronunciation: [bulɛ a la ljeʒwaz]; or more regionally called boulet sauce lapin, boulet (sauce) chasseur, or Boulets [1]) is a Belgian dish made from balls of mixed minced pork and beef in a sauce containing Liège syrup. As its name indicates, the dish comes from the city of Liège in Wallonia.
Flemish stew, [1] known in Dutch as stoofvlees (pronounced [ˈstoːfleːs] ⓘ) or stoverij and in French as carbon(n)ade flamande, [2] [3] and also known as "grandma's stew", is a Flemish beef (or pork) and onion stew popular in Belgium, the Netherlands, Aosta Valley (Italy) and French Flanders.
After the Brussels bombings in March 2016, images of the sandwich were shared across social media in Belgium and abroad as a sign of friendship and humour. [22]In December 2020, former Top Chef (France) contestant Jean-Philippe Watteyne opened a pop-up mitraillette restaurant in Mons.
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