Belgium

Starter

Asparagus has a long history. It has been a food for thousands of years. You can see pictures of asparagus in Egyptian drawings from around 3000 BC. The ancient Greeks and Romans loved to eat asparagus because it tasted good and was good for them.

Asparagus was like a food. After the Roman Empire fell people in Europe stopped eating asparagus for a while.. Then it came back in the late Middle Ages. By the century only the rich people in France like the nobles could afford to eat asparagus.

Asparagus is also very important in some cultures like, in the Benelux area, where it is called White Gold. In the Netherlands, Belgium and Germany people call asparagus "white gold". This is because white asparagus is special. It grows under the ground. This helps it keep its color and nice taste.

The way people make asparagus soup is very old. They use everything so nothing goes to waste. They take the peels and the hard ends of the asparagus, which are also called the "butts". They use these to make the soup taste good. The peels and the hard ends are too tough for people to eat.. They make the soup very tasty. White asparagus is the key, to this soup. Spring Symbolism: The asparagus season is brief, usually ending on June 24, the Feast of St. John. Because of this, the soup is a true symbol of the arrival of spring. Season for the Asperges. From 24th of march till the 24th of June

Main course

Belgian videe, also known as vol-au-vent, is one of the most popular comfort foods in Belgium. We eat it on many occasions, especially during Sunday family lunches, at parties, or when we want something warm and filling. You can also find videe in frituurs, where it is often served with fries, which makes it very Belgian.

Videe is made with pieces of chicken, small meatballs, mushrooms, and a creamy white sauce. Traditionally, it is served in a light, crispy pastry shell, but many people prefer it with fries or crockets. The dish is simple, but very tasty and comforting.

The name vol-au-vent comes from French and means “flight in the wind,” referring to the light pastry. The dish originally comes from French cuisine, where it was considered a fancy meal. When it arrived in Belgium, people made it heartier by adding more sauce and larger portions, turning it into a real family dish.

We eat videe because it reminds us of home and family. Almost everyone in Belgium grew up eating it, and many people associate it with their grandparents or childhood. There is even friendly competition about who makes the best videe.

Today, videe is no longer just a fancy dish but a true Belgian classic. It represents comfort, tradition, and Belgian food culture in one plate.

Dessert

Koekjestaart

History

This desert is originated in France. The Petit Beurre was developed in Nantes (France) in 1886 by the biscuit company LU.

It’s a no-bake desert and it is almost like tiramisu.

Dry biscuits were soaked in milk or coffee and layered with cream, making them soft like cake. They also say that there is a symbol behind the biscuit:

4 angles → the 4 seasons

52 serrated edges → the 52 weeks of the year

24 dots → the 24 hours of the day

7 cm length → the 7 days of the week

When?

This sweet treat is mostly served at a party with children. Because most children like the taste of chocolate and biscuits. When this treat is served for children they use chocolate milk instead of coffee.

Grandmothers also make this a lot for when they come together to drink tea or coffee, because it is really easy and cheap to make. Lovely treat for a get-together with your friends.

Or this pastry can be used as dessert after dinner.

Sprinkles

Hagelslag are a typical Dutch spreads. It was created around 1919, when the Venz company started making small sugar grains to sprinkle on bread. The name hagelslag comes from the resemblance to hailstones that fall from the sky. These things are used for the side and top of the cake.

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