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Chicon Au Gratin
A dish that shows the sophistication of Belgian cuisine that anyone who enjoys it will be amazed by is Chicon Au Gratin. People use bitter melon, boiled until soft to make a filling for rolling bacon or use minced meat mixed with potatoes to wrap the outside. A layer of cheese and rich butter will cover the surface of the dish.
Chicon Au Gratin is best when baked, when the cheese melts into each ingredient and is accented with the béchamel sauce, all creating a perfect appetizer.
Boudin Blanc
Boudin Blanc, also known as white sausage, is a unique dish that is more attractive than the usual sausages that we have enjoyed. Instead of just using meat, fat and other basic ingredients, Belgians also use fresh milk to prepare this dish. Thanks to that, each Boudin Blanc has a smooth, fragrant and excellent fatty texture. The sausage can be grilled to eat with bread or more delicious when "paired" with mashed potatoes and cheese.
Filet Américain
Similar to Tartare, this is a unique type of raw beef steak that many people are afraid to try when coming to Belgium. The meat is minced, then mixed with vinegar oil, salt, sugar, onions... to cover the fishy smell. Filet Américain is served with fries or bread. Some places are even more daring, they add a raw egg to mix in to increase the fat and richness of the dish.
Waterzooi
Waterzooi is a fish stew originating from the town of Ghent and is made with river cod stewed in vegetables. The broth is basically a thick broth with cream, egg yolks and butter.
However, this dish is not greasy because it is balanced by the flavors of carrots, potatoes, celery, leeks, bay leaves... added. It is known that Waterzooi was a favorite dish of King Charles V. Nowadays, people can also replace fish with chicken in the recipe to increase the sweetness of the dish.
Stoemp
Although it is only an ingredient in dishes, Stoemp, mashed potatoes, is still carefully invested by Belgians from form to flavor. In addition to potatoes as the core ingredient, cooked until soft and mixed with milk, carrots, onions, green vegetables... are also added. Depending on what dish is combined with, the chef will adjust the ingredients to match.
Tarte au Riz
This dessert originated from Verviers with a recipe similar to flan but is more special in the combination of ingredients. Rice is cooked with milk until soft, then eggs, flavorings, cream... are mixed in to create a smooth mixture. Tarte au Riz is baked so the outside will be covered with a fragrant golden brown layer. When you lightly touch the cake, the smooth fat melts, making all taste buds "freeze".
Chocolate
It would be a big mistake to mention Belgium without mentioning chocolate. With more than 2,000 types of chocolate produced, this country is always praised for the richness and excellent taste of this sweet.
Chocolate here always ensures the purity of the ingredients, so when you sip it you will feel a very different bitter taste. But in the end, what remains is still a delicate sweetness in the throat.
