A FOOD TRADITION
Belgian cuisine
A diverse national cooking tradition combining Flemish, Walloon, Brussels, coastal, and Ardennes specialties with French, Dutch, and Germanic influences.
Dishes linked to this cuisine
1–12 of 35
Ardennes pâté
A Belgian Ardennes pâté made from seasoned pork and pork liver, bound with egg and commonly flavored with onion and spices.
Belgian endive gratin
Belgian endives are wrapped with ham and baked under a milk-based cheese sauce until golden and tender.
Belgian fries
Belgian fries are thick-cut potatoes fried until crisp, traditionally cooked in rendered fat or vegetable oil and seasoned with salt.
Belgian praline
A Belgian filled chocolate confection consisting of a chocolate shell around fillings such as hazelnut praline, cream, or butter ganache.
Belgian rice tart
A Belgian pastry tart filled with a sweet, set rice-and-milk custard in a wheat-flour crust.
Belgian shrimp croquettes
Crisp breaded croquettes enclosing a thick, creamy shrimp béchamel filling, traditionally made with small North Sea shrimp.
Boûkète
A Belgian Walloon buckwheat pancake prepared with buckwheat flour, milk, eggs and butter, sometimes accompanied by raisins and sugar.
Brussels waffle
A light, rectangular Belgian yeast-leavened waffle made from a milk-and-egg batter and commonly served warm with sweet toppings.
Couque de Dinant
A very hard Belgian biscuit made by baking a simple dough of wheat flour and honey, traditionally without added fat or leavening.
Cuberdon
A cone-shaped Belgian fruit-flavored candy with a firm sugar shell and a soft, syrupy center.
Dame blanche
A Belgian dessert of vanilla ice cream topped with warm dark-chocolate sauce and whipped cream.
Filet américain
A Belgian preparation of finely minced raw beef mixed with mayonnaise, mustard, onion, capers, egg yolk, and savory seasonings.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.