The simple and hearty regional dishes reflect the traditional Flemish way of life .
Beef is often served cooked in beer Carbonade, and beer also replaces the wine in Coq au Vin to make Coq à la Bière.
Rabbit and Pork are popular and form the basis of the delicious Potjevleesch (potted meat).
Main dishes are normally accompanied by delicious Flemish Frites.
Smout (pork dripping) often replaces oil in cooking and is traditionally provided in place of butter for spreading on your bread.
There are a healthy amount of superb local cheese producers, often based on small farms.
Local sugar beat is used to produce Cassonade which is a common ingredient, and also used to spread over your Pannekoek (pancake).
As for vegetables, the local favorite is the Endive which can be served raw or cooked in a variety of ways.
And then there is the Welsch (rarebit) read on...
Hover over the 'Local Foods' menu to reveal Jim's 'Local Food' Tips.