Belgian Cuisine
Belgium has been called a nation of gourmands and gourmets: a country, in other words, where "big cuisine" meets "fine cuisine". It has been said that Belgium serves food of French quality in German quantities.
Belgians typically eat three meals a day, with a light breakfast, light or medium sized lunch and large dinner. Belgian cuisine is also marked by a great degree of regional specialization, with a number of dishes having a particular association with a town or region. This can be as general as the Vlaamse stoofkarbonaden stew of the region of Flanders, or as specific as the hard couque biscuit of the small city of Dinant. Belgians also have a tradition of using regional and seasonal ingredients in their cooking.
Read more about Belgian Cuisine: Typical Dishes, Fries, Beer, Chocolate
Famous quotes containing the words belgian and/or cuisine:
“This fat pistache of Belgian grapes exceeds
The total gala of auburn aureoles.
Cochon! Master, the grapes are here and now.”
—Wallace Stevens (1879–1955)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)