Belgian cuisine

Fragrant Belgian waffles, legendary pralines, delicious ice cream, the most delicate chocolate and hundreds of high-quality local beers – this is just a small part of the real Belgian cuisine.

The history of its development and formation is incredibly rich. It began about 20 years ago, when people inhabited the territory of modern Belgium. Initially, they were engaged in hunting and gathering and ate only what they could get. Later they mastered fishing, engaged in agriculture and cattle breeding, which significantly enriched their diet.

Belgian cuisine flourished during the reign of Caesar. Then, active trade with the Roman Empire contributed to the spread of delicious overseas products in the country, in particular, olive oil and wine. By the way, already at that moment, Belgian cuisine could boast of a huge selection of products: various types of meat and fish, dairy products, cereals, bread, legumes, as well as mead and beer.

But even this was not enough for the Romans. The army demanded hearty and healthy meals. As a result, large areas of forest were cut down for agricultural crops. And the locals began to grow barley, rye, wheat, as well as cabbage, carrots, beets, onions, plums, peaches, dill, coriander and thyme. Archaeological excavations have shown that already in the XNUMXst-XNUMXnd centuries. The Belgians had not only a huge amount of fruits, among which were cherries, pears and grapes, but also nuts, salt, fennel.

With the fall of the Roman Empire, Belgium began to be settled by Franks and Germans. Having abandoned some existing culinary traditions, they nevertheless brought something of their own to Belgian cuisine. Here they began to fast, as well as pay due attention to table setting and serving dishes. Since that time, it has been a rule in Belgium that dishes should be not only tasty and satisfying, but also beautiful. Subsequently, it became a new round in the history of national Belgian cuisine.

In the XV – XVI centuries. the first cookbooks began to appear in Belgium. At the same time, a variety of delicious dishes began to be prepared here, among which a special place was given to desserts. By the way, the potatoes imported from America at this time were initially perceived by the Belgians as feed for pigs, but already in the XNUMXth century. the poor began to actively eat it.

In the XVIII – XIX centuries. France had a huge influence on the development of Belgian cuisine. Then, expensive seafood became widespread here, in particular, lobsters and oysters, exotic fruits such as melons and pineapples, and delicious sauces. At the same time, the first restaurants began to open in Belgium.

Since independence in 1830, Belgian cuisine has become even more exquisite. Many local restaurants and cafes were named the best in Europe. And Brussels chefs, who skillfully combined French culinary traditions with Flemish and Walloon ones, gradually became famous all over the world.

Thus, Belgian cuisine has absorbed all the best that France, Germany and the Netherlands had and successfully combined in each of its dishes. Its peculiarity lies in its originality and originality. By the way, Belgians always try to add something special to each of the traditional dishes of their neighbors. They put spices, honey or rice in the beer. And at the same time, each type of beer is served with a certain glass from which it is customary to drink it. In the finished chocolate – the filling (this is how praline sweets appeared), and on a plate with French fries (his homeland is also Belgium, not the USA) – mussels.

And the Belgians are also real experimenters. They bred Brussels sprouts, endive, or chicory, and kindly donated them to the whole world. And they also shared delicious chocolate, which is still brewed by hand in many places. In addition, there is a one-of-a-kind chocolate museum in Belgium.

A feature of local restaurants and eateries is the huge portions they serve. The Belgians themselves explain this by their love for hearty and tasty food, which they were able to carry through the centuries and which they are ready to share with everyone.

The most common foods in Belgium are all types of meat and fish, seafood, vegetables and fruits, dairy products, spices, legumes, mushrooms and nuts. The preferred drinks here are beer, red wine, cocoa and coffee.

The most popular cooking methods in Belgium:

Belgian cuisine is full of delights for every taste and budget. Meanwhile, a collection of the brightest and most unique dishes can be distinguished in it. Among them:

Mussels and French fries.

Eel with green sauce.

Stump is a puree made from root vegetables, such as potatoes.

French fries.

Waterzoy is a soup based on fish or chicken broth with vegetables, originally from Flanders.

You go more Flemish.

Tatar steak.

White sausage.

Brussels waffles, rectangular in shape and airy in appearance.

Liege waffles, which are oval or round in shape and have a firm texture.

Speculos are spice biscuits.

Spicy honey cake.

Belgian chocolate.

Cuberdon – cone-shaped jelly candies.

Chimay.

Hoegaarden.

Leffe.

Stella Artois.

Blanche de Brussels.