A FOOD TRADITION
Brussels cuisine
Brussels cuisine is an urban Belgian tradition formed by local Brabant and Flemish cooking, French culinary influence, brewing culture, and the city's long history as a multilingual commercial center. It favors practical preparations built around potatoes, poultry, beef, rabbit, endive, chicory, mussels, bread, butter, beer, and chocolate. Characteristic techniques include braising in beer, frying, baking, and combining bitter vegetables with savory or gently sweet sauces. Representative examples include konijn op z'n Brussels, rabbit prepared in a Brussels style; stoemp, mashed potato with vegetables; and dishes based on endive or mussels served with Belgian beer. Its repertoire is porous and overlaps with both Flemish and broader Belgian cuisine.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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