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-Rated #2 on TripAdvisor for Brussel's restaurants, this restaurant is much more fancy
-The basic meal costs 65 euros
-Christmas in Belgium is a time for huge family dinners
-People will eat sweet bread, which represents the child Jesus
-At Easter, children are told that eggs are dropped by flying churchbells and sugar beans will be given to those who visit a young mother
-Pastries are associated with many religious and civil occasions
-Belgian food seems to be more focused on using regional and seasonal ingredients (eg. when muscles are not good enough in Belgium, muscles from the Netherlands or Denmark are used)
-Food in Belgium represents more things, and is more connected to religion and holidays (eg. Belgium Christmas celebrations)
-People in Belgium do not seem to be concerned about their food being healthy, as alcohol, fried food, and sweet food is prevalent
-There are many foods that originated from Belgium, and are major parts of Belgian culture (eg. Jenever and fries)
-Jenever is the national spirit of Belgium
-It is what gin evolved from
-Jenever is a Protected Product of Origin, thus it can only be crafted in Belgium, the Netherlands, France and Germany
-Belgium produces a huge amount of beer, and have more types of beer/capita than any other place in the world
-It is bottled in jugs handcrafted from clay
-In Canada, more imported ingredients are used in food
-Food usually does not represent important things
-Some people are more concerned about eating healthy than enjoying their food (though other people eat too much unhealthy food)
-Not many foods originate from Canada- foods are instead adapted from other cultures due to the multiculturalism of Canada
-To properly drink Jenever, one must first bend over and take their first sip without using their hands- after that, it can be drunk normally
-Beer is usually served in bottles instead of cans, each bottle having a unique shape and design
-The type of glass used to drink the beer is considered important, as it affects the flavour of the beer
-According to TripAdvisor, Tonton Garby is the #1 best restaurant in Brussels
-It is famous for its sandwiches and has a casual, deli style ambiance
-Different types of beer are served with different foods (eg. wheat beer with seafood or fish; blonde or tripel beers with eel, chicken, or white meat; dubbel or dark beers with dark meat, fruit lambics with dessert
-Tomato Crevette is a tomato stuffed with grey shrimp and mayonnaise (filling is always the same, very important)
-Most commonly served in the summer, as dish is cold and refreshing
-Sandwiches cost 6 euros
-Can be eaten as a main course if served with frites
-Beer is also used to cook many dishes, like Carbonate- a stew of beef cooked in beer
-Belgium is famous for its chocolates,and has over 2000 chocolatiers
-In Belgium, 172000 tones of chocolate are produced/year
-Many regulations are present in Belgium to make sure the chocolate is high quality:
-there must be at least 35% cocoa
-vegetable fats cannot be used
-many chocolates are hand-crafted to create the highest quality product
-seafood pralines (chocolate shaped like various sea creatures) are the most popular with tourists
-Belgium is a country who's cuisine reflects the influence of Germany, France, and the Netherlands
-Within Belgium, there are many variations between dishes and types of food famous to particular regions
(eg. waterzooi from Ghent, coque biscuit from Dinant, and tart au riz from Verviers)
-Using ingredients that are regional and seasonal is very important
-Generally people eat a light breakfast, a light lunch, and a heavy dinner later on
-Muscles served with fries
-Fries are a staple in Belgium and are thought to have originated there
-Considered to be the country's national dish
-They are traditionally served in a cornet de frites, a cone shaped piece of cardboard that holds the fries
-Bread, potatoes, and meat are staples, as well as butter and other dairy products
-Most muscles eaten are actually from the Netherlands, as muscles in Belgium are not good enough nor is there a large enough supply
-mayonnaise and ketchup are traditionally used on fries, however many other sauces are popular:
-garlic mayonnaise,
- sauce andalouse
- sauce americaine
- cocktail sauce,
-curry ketchup
-curry mayonnaise
, hollaindaise sauce
-carbonade flamande
-zigeuner sauce
-joppiesaus
- mammoet-sauce
-pepper-sauce
-sauce “pickles”
-sauce riche
-pita sauce
- samurai-sauce
-tartar sauce
-The Netherland's muscle season runs from Late July- April
-When muscles are not in season they are usually farmed from Denmark and are not good quality
-It has been said that Belgian food has the quantity of German food with the quality of French food
(also used on other dishes)
-many people have their own deep fryers so that they can make fries and other deep fried dishes
"Belgian Cuisine." Wikipedia. https://en.wikipedia.org Belgian_cuisine#cite_note-mayon1-6.
"Belgium." Countries and Their Cultures. http://www.everyculture.com/A-Bo/Belgium.html.
"Belgium Cusine." Google Images. https://www.google.ca/search?site=&tbm=isch&source=hp&biw=1440&bih=691&q=belgiuam cuisine&oq=belgiuamcuisine&gs_l=img.3...8946.11326.0.11455.16.10.0.6.0.0.167.698.5j3.8.0....0...1ac.1.64.img..2.7.636...0j0i10i24k1j0i24k1.adcplYOSnrw.
"Restaurants in Brussles." TripAdvisor. https://www.tripadvisor.ca/Restaurants-g188644-Brussels.html.
"Typical Dishes." BeerTourism.com. http://belgium.beertourism.com/food/typical-dishes.
"6 Popular Belgian Foods." Wonderful Wanderings. http://wonderfulwanderings.com/belgian-food-brussels/.
-beef fat is the most prized type of fat for deep-frying
-Potatoes mashed with vegetables
-Usually served in the winter
-Can be served with endives,chicory, carrots,
onions, spinach, kale, or brussle sprouts.
-Can also be served with bacon, pork chop, or sausage
-Waffles are generally sold on the street by street vendors
-Though there are about 12 varieties of waffles, the two main varieties of waffles are the Liège waffle and the Brussles waffle
-A pie filled with rice pudding, native to Verviers
-Liège waffles are heavier, sweeter, and diamond shaped, while the Brussles waffles are light, fluffy, and rectangular
-Popular in Eastern Belgium, south-eastern Netherlands and in certain regions of Germany
-Waffles are generally eaten hot, sprinkled with powdered sugar and sometimes topped with whipped cream, syrup, or chocolate
-Many people make their own, home-baked waffles with flour, granulated sugar, eggs, butter, salt, and a waffle iron to press the ingredients
-Eel pan fried in a creamy sauce,
usually served with fries or bread
-A classic Belgian dish is Eel in a green sauce
-This is made with selection of fresh green herbs
- Chervil and sorrel are key ingredients, as they give the dish its vibrant green finish
- Originates from the Scheledt river bank, where fisherman would prepare eels this way