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.

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.

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.

Thin, buttery and topped with chard and boulette cheese, tarte al djote is far more than a recipe: it is one of Nivelles' great symbols.

Its origin remains debated, but its place in Belgian cooking is beyond doubt. The history, science, regulation and consumption of mayonnaise in Belgium.

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.