A boûkète (Walloon; also spelled bouquette in French) is a type of Belgianpancake made with buckwheat flour, pan-fried in lard and frequently embellished with raisins. Boûkètes may be eaten hot or cold, garnished with a local brown sugar known as cassonade or with sirop de Liège.
The name derives from the Dutch-language word boekweit ("buckwheat") and is attested with that meaning in the early 17th century, before being used to refer to the pancake itself: a usage first recorded in 1743. The original name for pancake in Wallonia is "vôte", but now boûkète is used to describe this specific type of pancake.
Bo(u)quettes were first introduced to the city of Liège in the 18th century, imported by the court of the Prince-Bishops from the County of Loon and the district around Tongeren in Flanders. By the end of the 19th century the pancakes had become a Liège speciality.
Boûkètes are traditionally eaten accompanied by mulled wine during the Christmas season, and are also honoured at the festival of the "Free Republic of Outre-Meuse" held in Liège on 15 August each year.
Buckwheat or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what is now Yunnan Province in southwestern China. The name "buckwheat" is used for several other species, such as Fagopyrum tataricum, a domesticated food plant raised in Asia.
Wallonia, officially the Walloon Region, is one of the three regions of Belgium—along with Flanders and Brussels. Covering the southern portion of the country, Wallonia is primarily French-speaking. It accounts for 55% of Belgium's territory, but only a third of its population. The Walloon Region and the French Community of Belgium, which is the political entity responsible for matters related mainly to culture and education, are independent concepts, because the French Community of Belgium encompasses both Wallonia and the bilingual Brussels-Capital Region but not the German-speaking Community of Belgium.
Soba are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in. It has an ashen brown color, and a slightly grainy texture. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. They are used in a wide variety of dishes.
A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen.
A pancake, also known as hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is characterised by the combination of French cuisine with the more hearty Flemish fare. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.
Walloon is a Romance language that is spoken in much of Wallonia and, to a very small extent, in Brussels, Belgium; some villages near Givet, northern France; and a clutch of communities in northeastern Wisconsin, United States.
A crêpe or crepe is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes or savoury galettes. They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette.
Farinata, socca, farinata di ceci, torta di ceci, fainé, fainá,cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour.
Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette, a pancake made with buckwheat flour usually with a savoury filling. Of the cake type of galette, one notable variety is the galette des Rois eaten on the day of Epiphany. In French Canada the term galette is usually applied to pastries best described as large cookies.
The history of Wallonia, from prehistoric times to the present day, is that of a territory which, since 1970, has approximately coincided with the territory of Wallonia, a federated component of Belgium, which also includes the smaller German-speaking Community of Belgium. Wallonia is the name colloquially given to the Walloon Region. The French word Wallonie comes from the term Wallon, itself coming from Walh. Walh is a very old Germanic word used to refer to a speaker of Celtic or Latin.
The Walloon language has been written using various orthographies over its history, most notably the Feller system and Common Walloon.
Kig ha farz is a cooked dish consisting of various meats simmered in a broth with a buckwheat flour based pudding. It is eaten traditionally in Brittany, more specifically around Léon in the region situated west from Morlaix to Brest. This dish, which is quite similar to a pot-au-feu, was once considered a dish for the poor and peasantry. The name in Breton literally means "meat and stuffing".
François Charles de Velbrück (1719–1784) was a German ecclesiastic. He was prince bishop of Liège from 16 February 1772 to his death on 30 April 1784.
Siroperie Meurens is a Belgian family-owned company known for making "Le Vrai Sirop de Liège", a traditional Belgian treat resembling apple butter made of local apples, pears and dates. It is the best known sirop de Liège manufacturer, selling its products under the trademark Vrai Sirop de Liège/Echte Luikse Siroop.
Sirop de Liège is a Belgian jam or jelly-like spread. Apple and pear are principally used, often with dates: other fruit such as apricot can be used as well. Sugar and other sweeteners are not normally needed.
Auxbrebis, originally also written as A Brebis when recognized as échevins (Alderman) and Patrician thereafter as aux Brebis, is an old noble family name. The name has been attested as early as in the thirteenth century. They are illustrated as originating from the city of Dinant as merchants and copper beaters.
Chênée is a sub-municipality of the city of Liège located in the province of Liège, Wallonia, Belgium. It was a separate municipality until 1977. On 1 January 1977, it was merged into Liège.
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