Travel Reference
In-Depth Information
EATING ANd
NIGhTLIfE
Belgium is where France meets northern Europe, and you'll find
a good mix of both Flemish and French influences in Bruges and
Brussels. As you're enjoying Belgian cuisine, it's interesting to note
that the Flemish were ruled by the French and absorbed some of
the fancy cuisine and etiquette of their overlords. The Dutch, on
the other hand, were ruled by the Spanish for 80 years and picked
up nothing.
Popular Throughout Belgium
Moules:
Mussels are served everywhere, either cooked plain
(nature),
with white wine
(vin blanc),
with shallots or onions
(marinière),
or in a tomato sauce
(provençale).
You get a big-
enough-for-two bucket and a pile of fries. Go local by using
one empty shell to tweeze out the rest of the
moules.
When the
mollusks are in season, from about mid-July through April,
you'll get the big Dutch mussels. Locals take a break in May
and June, when only the puny Danish kind are available.
Frites:
Belgian-style fries (
Vlaamse frites,
or Flemish fries) taste
so good because they're deep-fried twice—once to cook, and
once to brown. The natives eat them with mayonnaise, not
ketchup.
Flemish Specialties
These specialties are traditional to Bruges, but also available in
Brussels.
Carbonnade:
Rich beef stew flavored with onions and beer.
Chou rouge à la flamande:
Red cabbage with onions and prunes.
Flamiche:
Cheese pie with onions.
Flemish asparagus:
White asparagus (fresh in springtime) in
cream sauce.
