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Chicon Au Gratin
One dish that showcases the sophistication of Belgian cuisine and impresses anyone who tastes it is Chicon Au Gratin. Bitter melon leaves are boiled until tender to make a filling for bacon rolls, or minced meat mixed with potatoes is used as a wrapper. A layer of rich cheese and butter is then spread generously over the surface of the dish.
Chicon Au Gratin is best when baked in the oven, when the cheese melts and blends with each ingredient, further enhanced by the béchamel sauce, creating a perfect appetizer.
Boudin Blanc
Boudin Blanc, also known as white sausage, is a unique and appealing dish, unlike the typical sausages we're used to. Instead of just meat, fat, and other basic ingredients, the Belgians add fresh milk to make this dish. Thanks to this, each Boudin Blanc has a wonderfully soft, smooth texture, a fragrant aroma, and a subtly rich flavor. The sausage can be grilled and served with bread, or it's even 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 hesitant to try when visiting Belgium. The meat is minced and then mixed with oil, vinegar, salt, sugar, onions, etc., to mask the gamey smell. Filet Américain is served with fries or bread. Some places are even more daring, adding a raw egg to enhance the richness and creaminess of the dish.
Waterzooi
Waterzooi, a fish stew originating from the town of Ghent, features river cod simmered until tender in a variety of vegetables. Essentially, the broth is simmered until thick and creamy, with egg yolks and butter.
However, this dish is not at all greasy because it is balanced by the flavors of carrots, potatoes, celery, leeks, bay leaves, etc., added to it. Waterzooi is known to be a favorite dish of King Charles V. Nowadays, people can even replace the fish with chicken in the recipe to increase the sweetness of the dish.
Stop
Although it's just an ingredient in many dishes, Stoemp, mashed potatoes, is meticulously prepared by Belgians, both in appearance and flavor. Besides the potatoes, the core ingredient, which are cooked until soft and mixed with milk, carrots, onions, and other greens are also added. Depending on the dish, the chef will adjust the ingredients accordingly.
Tarte au Riz
This dessert originates from Verviers, with a recipe similar to that of flan, but with a more distinctive combination of ingredients. Rice is cooked with milk until soft, then eggs, flavorings, cream, etc., are mixed together to create a smooth, creamy mixture. Tarte au Riz is baked until golden brown and fragrant. When you gently touch the cake, the rich, smooth texture melts in your mouth, leaving your taste buds speechless.
Chocolate
Mentioning Belgium without mentioning chocolate would be a huge oversight. With over 2,000 varieties of chocolate produced, the country is always praised for the richness and exquisite taste of this sweet treat.
The chocolate here is always guaranteed to be made with pure ingredients, so when you savor it, you'll experience a distinctly subtle bitterness. But in the end, what lingers is a delicate, gentle sweetness in your throat.
