https://www.walloniegourmande.be/en/post/en-old-walloon-inns-how-did-people-travel-and-eat-in-the-past-03388c0b 2026-09-01 https://static.wixstatic.com/media/bb6d82_192e3994ec9245fa9af2db1ae3237501~mv2.png A 19th-century Walloon inn with a stagecoach, travellers and food cooking over a fire https://www.walloniegourmande.be/en/post/en-a-bad-restaurant-review-before-you-have-even-seen-how-the-restaurant-responds-e9f8b99e 2026-10-15 https://static.wixstatic.com/media/bb6d82_04fc5268ace345f79204e9e55ddd9a83~mv2.png A diner talks to a member of restaurant staff at her table https://www.walloniegourmande.be/en/post/en-sirop-de-liege-from-walloon-orchards-to-the-jar-63295e4b 2026-09-01 https://static.wixstatic.com/media/bb6d82_7aa3f05b313243b888b07a917e7041ad~mv2.png Thick sirop de Liège with apples, pears and bread in a Walloon kitchen https://www.walloniegourmande.be/en/post/en-belgian-jenever-gin-s-little-known-ancestor-512e795c 2026-09-01 https://static.wixstatic.com/media/bb6d82_081a12da48ff4b00b51de3547a867dc4~mv2.png A glass of Belgian jenever with juniper berries and grain https://www.walloniegourmande.be/en/post/en-why-does-the-daily-special-still-matter-in-belgian-restaurants-987aae33 2026-09-01 https://static.wixstatic.com/media/bb6d82_6fe5eb9d75b34609838b921bb76c6038~mv2.png A chef plating a daily special with seasonal vegetables https://www.walloniegourmande.be/en/post/en-trappist-beer-what-does-trappist-really-mean-2d26448a 2026-09-01 https://static.wixstatic.com/media/bb6d82_18f24ee52c5b43a9a3d61d66dd0f03c9~mv2.png Trappist beer served in a Belgian monastic setting https://www.walloniegourmande.be/en/post/en-cuberdon-ghent-s-little-nose-that-does-not-travel-well-adb20754 2026-09-01 https://static.wixstatic.com/media/bb6d82_565bab09155d4011ae73b7098a1645c4~mv2.png Purple Ghent cuberdons, one opened to reveal its syrup centre https://www.walloniegourmande.be/en/post/en-long-service-leave-in-hospitality-what-joint-committee-302-actually-provides-c8a1ca6f 2026-09-22 https://static.wixstatic.com/media/bb6d82_ffb523204cab4ce298cc38f89927e377~mv2.png Two hospitality professionals discuss a staff schedule in a restaurant https://www.walloniegourmande.be/en/post/en-game-is-back-on-the-menu-what-walloon-restaurants-need-to-check-33cd201c 2026-10-13 https://static.wixstatic.com/media/bb6d82_07fc84d8425b4faf920b6a324624deea~mv2.png A slow-cooked game dish served in a Walloon restaurant in autumn https://www.walloniegourmande.be/en/post/en-rabbit-in-beer-patience-at-the-heart-of-belgian-cooking-525bc870 2026-09-01 https://static.wixstatic.com/media/bb6d82_8766ebc8b8ed4b95afeb778d68ec8700~mv2.png Rabbit simmered in a dark beer sauce with potatoes https://www.walloniegourmande.be/en/post/en-gueuze-and-lambic-beers-that-cannot-be-reproduced-elsewhere-9c39d4b2 2026-09-01 https://static.wixstatic.com/media/bb6d82_276d90d91fa6407ba6c05042455bfc3e~mv2.png Lambic barrels and gueuze bottles in a traditional brewery https://www.walloniegourmande.be/en/post/en-brasserie-bistro-estaminet-and-restaurant-what-is-the-difference-7416f9ca 2026-09-01 https://static.wixstatic.com/media/bb6d82_b9b875c0e533402da5d68a4f809e0524~mv2.png Four settings representing a brasserie, bistro, estaminet and restaurant https://www.walloniegourmande.be/en/post/en-stoemp-how-an-everyday-dish-conquered-the-brasseries-abb146d3 2026-09-01 https://static.wixstatic.com/media/bb6d82_0112fba9ce2e459db8808f14134d8026~mv2.png Rustic Belgian stoemp with carrots, leeks and a sausage https://www.walloniegourmande.be/en/post/en-an-escalope-with-pasta-italian-cooking-or-a-dish-created-to-please-us-5ad44392 2026-09-26 https://static.wixstatic.com/media/bb6d82_7736fc9c776749b1bf4931d67c3959c4~mv2.png A breaded escalope served alongside pasta with tomato sauce on the same restaurant plate https://www.walloniegourmande.be/en/post/en-brown-shrimp-the-north-sea-s-little-treasure-646bcdc2 2026-09-01 https://static.wixstatic.com/media/bb6d82_3b060348e5d44467911dfa2d64e8a26b~mv2.png Hand-peeled North Sea brown shrimp in front of a Belgian harbour https://www.walloniegourmande.be/en/post/en-hospitality-prices-why-a-qr-code-alone-is-not-enough-52ab1791 2026-09-02 https://static.wixstatic.com/media/bb6d82_7eeaae47407249dd9f35f2497de80c99~mv2.png A restaurateur shows a physical menu display and a supplementary QR code at a restaurant entrance https://www.walloniegourmande.be/en/post/en-belgian-vol-au-vent-from-haute-cuisine-to-a-brasserie-favourite-63cdc23d 2026-09-01 https://static.wixstatic.com/media/bb6d82_72fcf3758dbb4a03a680944a2430c0cc~mv2.png Belgian vol-au-vent with chicken, mushrooms and small meatballs https://www.walloniegourmande.be/en/post/en-should-restaurants-still-accept-customers-arriving-10-minutes-before-closing-b972fae8 2026-09-27 https://static.wixstatic.com/media/bb6d82_320a87ac2e444efe90790cd4a8f4641b~mv2.png A member of staff tidies a restaurant table as two customers arrive at the end of service https://www.walloniegourmande.be/en/post/en-boerenkaas-in-the-netherlands-farmhouse-cheese-really-means-something-3bd93386 2026-10-11 https://static.wixstatic.com/media/bb6d82_8018cec80c1c4f7f9642044017b66782~mv2.png Wheels of Boerenkaas maturing in the cellar of a Dutch farm https://www.walloniegourmande.be/en/post/en-can-a-restaurant-turn-away-a-customer-for-being-poorly-dressed-1bbc761e 2026-10-13 https://static.wixstatic.com/media/bb6d82_720c78179dd547be86c01ea0586c893e~mv2.png Casual clothing contrasted with an elegant outfit at a restaurant entrance https://www.walloniegourmande.be/en/post/en-ghent-waterzooi-from-river-to-plate-702894ac 2026-09-01 https://static.wixstatic.com/media/bb6d82_77d73e2591b94a2e850ce12ddd8dafb4~mv2.png Ghent waterzooi with chicken, leeks, carrots and potatoes, photographed from above in a restaurant https://www.walloniegourmande.be/en/post/en-belgian-mustard-a-heritage-with-plenty-of-bite-dc1184f3 2026-09-01 https://static.wixstatic.com/media/bb6d82_adb023c8715f49799c7989795784478c~mv2.png Belgian mustard being ground, with seeds and a traditional jar https://www.walloniegourmande.be/en/post/en-should-tap-water-be-free-in-restaurants-69566261 2026-10-06 https://static.wixstatic.com/media/bb6d82_25c52442702a4083969d615869f050da~mv2.png A glass carafe being filled with water from a restaurant tap https://www.walloniegourmande.be/en/post/en-why-does-belgium-have-so-many-beer-styles-e9fa9304 2026-09-01 https://static.wixstatic.com/media/bb6d82_7201bf84ee274a6fbdb61b76b68121b2~mv2.png A wide variety of Belgian beer styles in different glasses https://www.walloniegourmande.be/en/post/en-jambon-d-ardenne-pgi-the-flavour-of-time-and-terroir-d39adc8b 2026-09-01 https://static.wixstatic.com/media/bb6d82_d5784646fac04d91b5e79c79a076e52b~mv2.png Matured Jambon d'Ardenne and thin slices in a stone cellar https://www.walloniegourmande.be/en/post/en-peaches-with-tuna-how-did-this-recipe-become-a-belgian-classic-8adee294 2026-09-01 https://static.wixstatic.com/media/bb6d82_aa75dd6bbd0d4ae5a64ddd03107e801c~mv2.png Peaches filled with tuna, presented on a Belgian restaurant platter https://www.walloniegourmande.be/en/post/en-beurre-d-ardenne-pdo-why-origin-makes-all-the-difference-686aa964 2026-09-01 https://static.wixstatic.com/media/bb6d82_5103a3bb410f428ba5f98585783237aa~mv2.png Golden Beurre d'Ardenne with bread and Ardennes pastures https://www.walloniegourmande.be/en/post/en-flemish-carbonnade-the-flavour-of-time-and-beer-4932e101 2026-09-01 https://static.wixstatic.com/media/bb6d82_80394e86634244dea5fb15131cf9a323~mv2.png Flemish carbonnade simmered in beer, photographed from above with chips in a Belgian restaurant https://www.walloniegourmande.be/en/post/en-liege-or-brussels-waffle-two-treats-two-characters-ac985540 2026-09-01 https://static.wixstatic.com/media/bb6d82_ed4f9ba4d99d40c593d3a51f808e9474~mv2.png A rectangular Brussels waffle and a round Liège waffle presented side by side https://www.walloniegourmande.be/en/post/en-tarte-al-djote-the-delicious-heart-of-nivelles-619b3feb 2026-09-01 https://static.wixstatic.com/media/bb6d82_823b038a7dae4efc8fff4f3734ee5309~mv2.png A thin tarte al djote with chard and fresh cheese on a brasserie table https://www.walloniegourmande.be/en/post/en-filet-americain-the-belgian-dish-that-is-not-american-at-all-345bbd9a 2026-09-01 https://static.wixstatic.com/media/bb6d82_1db7b1ac7dec42838a7f261e7a033344~mv2.png Prepared filet américain with chips, capers, shallot and mustard https://www.walloniegourmande.be/en/post/en-how-did-beer-become-an-ingredient-in-belgian-cooking-d2aaa3b4 2026-09-01 https://static.wixstatic.com/media/bb6d82_cf3b0d45b2a441dcb1f12d40e90a5935~mv2.png A Belgian chef cooking a beer sauce in a casserole https://www.walloniegourmande.be/en/post/en-belgian-chips-the-secret-is-not-just-double-frying-ef235149 2026-09-01 https://static.wixstatic.com/media/bb6d82_9dd31cdf3f3e4aafa1d4cb1e2926e654~mv2.png A cone of golden Belgian chips in front of a fryer and a second-frying basket https://www.walloniegourmande.be/en/post/en-food-recalls-the-first-30-minutes-in-a-restaurant-4f8ea539 2026-09-08 https://static.wixstatic.com/media/bb6d82_c12651412ed84c05bf311db2737431a5~mv2.png A kitchen team isolates a recalled food container in a crate separate from other stock https://www.walloniegourmande.be/en/post/en-fromage-de-herve-pdo-the-character-of-the-pays-de-herve-1b066f32 2026-09-01 https://static.wixstatic.com/media/bb6d82_dd60e3a6b3a64997a9f4dbe32f1f2a49~mv2.png Washed-rind Fromage de Herve PDO in front of Pays de Herve pastures https://www.walloniegourmande.be/en/post/en-walloon-boulettes-the-fresh-cheeses-hidden-in-our-recipes-7c3b4d91 2026-09-01 https://static.wixstatic.com/media/bb6d82_4776d9af29cb48d6896de0a3dd8ad4ca~mv2.png An assortment of Walloon fresh cheese boulettes with chard leaves https://www.walloniegourmande.be/en/post/en-boudin-blanc-de-liege-the-history-of-a-festive-speciality-db275bb6 2026-09-01 https://static.wixstatic.com/media/bb6d82_37dc8fb5ea15425d97a5bba88de636ba~mv2.png Boudin blanc de Liège with marjoram presented on a festive table https://www.walloniegourmande.be/en/post/en-work-regulations-filing-online-does-not-replace-the-procedure-2fc623e7 2026-09-22 https://static.wixstatic.com/media/bb6d82_d0460d03ba9142e2998d6724990d7417~mv2.png A Belgian restaurant manager handles an administrative task on a computer before service https://www.walloniegourmande.be/en/post/en-why-does-each-belgian-beer-have-its-own-glass-64f24bb4 2026-09-01 https://static.wixstatic.com/media/bb6d82_9415a6e2645b45afac555bc03be282e3~mv2.png Different shapes of Belgian beer glasses on a counter https://www.walloniegourmande.be/en/post/en-belgian-chicory-the-vegetable-born-twice-cc53f2d6 2026-09-02 https://static.wixstatic.com/media/bb6d82_b24fc3accef4424d96ae13ef5c09ff41~mv2.png Belgian chicory grown traditionally in darkness in a bed of soil https://www.walloniegourmande.be/en/post/en-cetara-anchovy-colatura-italian-umami-drop-by-drop-9edb3d29 2026-09-06 https://static.wixstatic.com/media/bb6d82_1e641189e7e74a9f87b06603701ce40f~mv2.png Amber Cetara anchovy colatura with fresh anchovies, sea salt, a wooden barrel and spaghetti https://www.walloniegourmande.be/en/post/en-liege-peket-the-history-of-a-spirit-rooted-in-popular-culture-c8cd4c1e 2026-09-01 https://static.wixstatic.com/media/bb6d82_71279d7f82ed43a1b41fa005c07b484e~mv2.png A small glass of Liège peket in a festive Walloon setting https://www.walloniegourmande.be/en/post/en-saison-the-beer-once-intended-for-farm-workers-1f926a0e 2026-09-01 https://static.wixstatic.com/media/bb6d82_20e56152d0ff4b3cb999bb2e492ba929~mv2.png Belgian saison beer served near a Hainaut farm https://www.walloniegourmande.be/en/post/en-orval-why-does-this-beer-change-in-the-bottle-9b487b80 2026-09-01 https://static.wixstatic.com/media/bb6d82_3e30a906a77d4392a48014bb528077a7~mv2.png An authentic Orval bottle and official Orval glass in a maturation cellar https://www.walloniegourmande.be/en/post/en-pate-gaumais-pgi-a-pie-that-tells-the-story-of-gaume-6ddd7e35 2026-09-01 https://static.wixstatic.com/media/bb6d82_d8c938e35b42496f8c645d5dd0c76f5d~mv2.png Golden pâté gaumais cut open to reveal pieces of marinated pork https://www.walloniegourmande.be/en/post/en-smoke-and-vape-free-terraces-what-changes-in-belgium-in-2027-43c6a410 2026-09-01 https://static.wixstatic.com/media/bb6d82_3cc70a6b64414885bd4e62c692aa9348~mv2.png A Belgian café terrace with pictograms showing smoking and vaping prohibited from 2027 https://www.walloniegourmande.be/en/post/en-shrimp-croquettes-why-are-they-so-difficult-to-get-right-922336d3 2026-09-01 https://static.wixstatic.com/media/bb6d82_22d83dd2162d4e0ba0ed44a4378e2166~mv2.png Belgian brown shrimp croquettes served restaurant-style https://www.walloniegourmande.be/en/post/en-boulets-a-la-liegeoise-an-institution-with-plenty-of-sauce-c88f50a1 2026-09-01 https://static.wixstatic.com/media/bb6d82_b3a812c9b8914aaf9d224cb4105e3202~mv2.png Two boulets à la liégeoise in onion sauce, photographed from above with chips and salad https://www.walloniegourmande.be/en/post/en-brussels-sprouts-have-we-simply-been-boiling-them-for-too-long-d549447f 2026-10-01 https://static.wixstatic.com/media/bb6d82_820f9e96f31248d696f673844c4430d7~mv2.png Roasted Brussels sprouts on a restaurant plate https://www.walloniegourmande.be/en/post/en-chicory-gratin-why-this-belgian-classic-divides-opinion-9b3f8322 2026-09-01 https://static.wixstatic.com/media/bb6d82_7e65637fe49c45b8843b18656aa1f0fb~mv2.png Chicory wrapped in ham beneath a golden béchamel gratin https://www.walloniegourmande.be/en/post/en-roquefort-the-blue-cheese-that-breathes-through-the-rock-9993d40b 2026-09-13 https://static.wixstatic.com/media/bb6d82_7c098e612a6c4e2fb672e0258fe8680a~mv2.png A piece of blue-veined Roquefort on a wooden board, with pear and walnuts in a stone cellar https://www.walloniegourmande.be/en/post/en-why-are-some-restaurants-moving-away-from-lengthy-menus-3691b46e 2026-09-01 https://static.wixstatic.com/media/bb6d82_f89f80d91c1c4261935914f2687ecf58~mv2.png A chef working on a small menu with a few fresh seasonal ingredients https://www.walloniegourmande.be/en/post/en-we-ordered-carbonara-in-an-italian-restaurant-this-is-what-we-were-served-b4400d37 2026-10-11 https://static.wixstatic.com/media/bb6d82_ec60a3d1fadf43c8bda168a8cdcb77f3~mv2.png A plate of creamy bacon pasta, photographed from above https://www.walloniegourmande.be/en/post/en-restaurant-no-shows-should-the-empty-table-come-with-a-charge-c124d9c8 2026-09-25 https://static.wixstatic.com/media/bb6d82_f32e3de80392455ab7921f5d079742f0~mv2.png A fully set table left empty in a Belgian brasserie, illustrating restaurant no-shows https://www.walloniegourmande.be/en/post/en-belgian-witbier-the-story-of-a-style-that-disappeared-and-returned-0c199891 2026-09-01 https://static.wixstatic.com/media/bb6d82_53300f93d21d43e5af8c0455cbac3f16~mv2.png Cloudy Belgian witbier with wheat, coriander and orange peel https://www.walloniegourmande.be/en/post/en-speculoos-from-saint-nicholas-day-to-a-worldwide-biscuit-43423651 2026-09-01 https://static.wixstatic.com/media/bb6d82_49fe9fee0a1b4cc28a4173e0ad8de1ff~mv2.png Traditional Saint Nicholas speculoos with a wooden mould and cinnamon https://www.walloniegourmande.be/en/post/en-are-there-really-fewer-and-fewer-belgian-restaurants-61d2e138 2026-09-01 https://static.wixstatic.com/media/bb6d82_4c5ded570f5c44acabf0de0ec1db908a~mv2.png An almost empty traditional Belgian brasserie with Flemish carbonnade, chips and a dark beer in the foreground https://www.walloniegourmande.be/en/post/en-stella-artois-how-a-leuven-beer-conquered-the-world-f4a97134 2026-09-01 https://static.wixstatic.com/media/bb6d82_7a55df65c7364c799c5da4f7bf5e9b9f~mv2.png An authentic Belgian Stella Artois bottle and officially branded chalice, with Leuven and a globe suggesting its worldwide reach https://www.walloniegourmande.be/en/post/en-salade-liegeoise-the-warm-dish-built-around-four-ingredients-1f39e318 2026-09-01 https://static.wixstatic.com/media/bb6d82_24305243d12e42a5acb69162eaf10390~mv2.png Warm salade liégeoise with green beans, potatoes and bacon https://www.walloniegourmande.be/en/post/en-the-zeeuwse-bolus-a-spiral-of-sugar-travel-and-patience-0084c281 2026-09-20 https://static.wixstatic.com/media/bb6d82_5f708c3db51a44b4adfe5859fbbb1791~mv2.png Two spiralled Zeeuwse bolus buns with brown sugar and cinnamon on a blue plate, one split open and spread with butter https://www.walloniegourmande.be/en/post/en-flexi-jobs-in-belgium-what-changed-on-1-july-2026-cdad957a 2026-09-01 https://static.wixstatic.com/media/bb6d82_a4a11ca7bf0147acbf852ba94972ce4d~mv2.png A restaurant worker checks her schedule on a tablet before service in Belgium https://www.walloniegourmande.be/en/post/en-the-disappearance-of-village-cafes-in-wallonia-a502c9c6 2026-09-01 https://static.wixstatic.com/media/bb6d82_58229c9ab3344be584460b96d8bd9f3d~mv2.png An old closed café on a Walloon village square at dusk https://www.walloniegourmande.be/en/post/en-are-chips-cooked-in-vegetable-oil-still-truly-belgian-8cb466f0 2026-09-22 https://static.wixstatic.com/media/bb6d82_1551f328dca9480eb07a68f0eefd4906~mv2.png A cone of golden Belgian chips in a frituur https://www.walloniegourmande.be/en/post/en-why-do-belgian-brasseries-have-such-extensive-menus-9463d9d3 2026-09-01 https://static.wixstatic.com/media/bb6d82_df1ee6da2c77491882aa41d5245699d3~mv2.png A large Belgian brasserie table with numerous dishes and an extensive menu https://www.walloniegourmande.be/en/post/en-mayonnaise-the-eventful-history-of-belgium-s-favourite-sauce-9b987712 2026-09-01 https://static.wixstatic.com/media/bb6d82_9537b10aa47346138d463bf66dba8b5c~mv2.png Homemade mayonnaise viewed from above with Belgian chips, an egg, mustard, oil and lemon