FOOD

Belgium is the nation of Gourmands rather than Gourmets which translates into big cuisine rather than fine cuisine. In reality this means that along with big portions, you get pretty good quality and a kind of unpretentiousness. It is often said Belgium serves food with the quantity of Germany and the quality of France.

Belgian food is, like the country itself, a mix of Germanic and Latin influences. Belgians have a reputation for loving waffles and French fries; contrary to the name of the latter, both dishes originated in Belgium. The national dishes are steak-frites with salad, and moules-frites (mussels with frites). Brands of Belgian chocolate and pralines, like Callebaut, Côte d'Or, Neuhaus, Leonidas, Guylian and Godiva, are world renowned and widely sold.

Typical dishes include:
•  Mosselen-Friet/Moules Frites or mussels and chips
•  Konijn in Geuze or Lapin à la Gueuze. Rabbit in Geuze, which is a spontaneously fermented, sour beer from the area around Brussels.
•  Stoemp, or potato mashed with other vegetables, often served with sausage.
•  Salade Liégeoise, (Luikse sla) a salad with green beans, pieces of bacon, onions and vinegar, associated with Liége.
•  Waterzooi, a mild casserole of chicken (or occasionally fish) in cream, associated with Ghent.
•  Gegratineerd witloof/Chicon Gratin, Belgian endives baked in melted cheese.
•  Waffles, sometimes eaten as a street snack.
•  Chocolate, particularly pralines (filled chocolates).

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