Dishes & traditions

Beef dripping or vegetable oil? Wallonie Gourmande champions traditional Belgian chips and explains what really makes the difference in a cone.

In carbonnade, sauces, cheeses and desserts, beer brings far more than alcohol: bitterness, malt and depth.

Half a peach, tuna and mayonnaise: this retro dish has become a shared memory of Belgian family tables.

Flavoured with marjoram and associated with the festive season, boudin blanc de Liège now enjoys European recognition.

Crisp outside, soft and full of flavour inside: the brown shrimp croquette demands far more precision than it appears to.

Born in the world of French puff pastry, vol-au-vent became an indispensable brasserie dish in Belgium.

Despite its name, filet américain is a Brussels creation codified a century ago. A look at this raw-meat classic served with chips.

Bitter chicory, gentle béchamel, ham and a golden cheese topping: this Belgian classic has as many devoted fans as firm opponents.

Potatoes, green beans, bacon and vinegar: salade liégeoise turns four simple ingredients into a warm, lively and complete dish.

Mashed potatoes, seasonal vegetables and a generous accompaniment: stoemp left the family table without losing its down-to-earth soul.

Slowly simmered in beer, rabbit becomes tender while its sauce develops malt, caramel and spice notes. A true dish of regional cooking.

Double frying matters, but a true Belgian chip begins well before the oil: potato choice, cutting, resting and the fritkot cook's skill make all the difference.

In Liège, they are not merely meatballs: boulets and their sweet-and-sour sauce tell a story of four centuries of food traditions and conviviality.

Before becoming a creamy chicken dish, Ghent waterzooi was made with fish from the Lys and Scheldt. Here is its history.

Simmered with beer and onions, Flemish carbonnade tells of family cooking where time turns simple ingredients into a characterful dish.