Cuisine of Brussels

Last updated

Brussels cuisine is a regional form of Belgian cuisine known for specialities such as waffles, chocolate, French fries and a wide variety of beers. The Brussels sprout, long popular in the region and possibly originating there, also takes its name from the city. [1]

Contents

The city’s gastronomy reflects both traditional Belgian fare and its cosmopolitan character, with nearly every national cuisine represented among its approximately 1,800 restaurants, including several Michelin-starred establishments. [2] Notable dishes include moules-frites (mussels with fries), pralines first created by Jean Neuhaus II in 1912, [3] and the spontaneously fermented lambic beers brewed in and around the Senne Valley  [ nl; fr ] and Pajottenland. [4] Brussels is also recognised as the birthplace of the Belgian endive, developed in the mid-19th century at the city’s Botanical Garden. [5]

History

The earliest known collection of recipes published in Brussels appeared around 1508 or 1514, issued by the printer Thomas van der Noot under the title Een notabel boecxken van cokeryen  [ nl ] . [6] Written in Flemish, the unsigned manuscript is generally attributed to van der Noot himself and includes recipes featuring spices, sweet and savoury contrasts, and chicken dishes. [7] A second cookbook, Eenen nyeuwen coock boeck, authored by the physician Geeraert Vorselman, was published in Antwerp around 1560. [8] This was followed in 1612 by Koocboec oft familieren keukenboec, printed in Leuven by Joannes Christophorus Flavius and signed by Anthonius Magirus (from the Greek mageiros, “cook”), a name thought to be the pseudonym of the Antwerp satirical poet Petrus Scholiers. [9] [10]

From the early 19th century, Brussels saw the emergence of modern restaurants, influenced by developments in Paris. These establishments offered private tables, a refined dining experience, and a meeting place for the city’s economic, political, and cultural elites. Initially concentrated around the Rue des Bouchers/Beenhouwersstraat and Place Royale/Koningsplein, the restaurant scene expanded in the late 19th century with the development of central boulevards, creating a new culinary district between the Place de la Bourse/Beursplein and Brussels-North railway station. [11]

Over the centuries, Brussels cuisine developed both shared Belgian traditions and regional variations. Historically, meals often began with hors d’œuvres and ended with elaborate pastries, and family or festive dining played a central role in culinary life. Household and technological changes, as well as the internationalisation of the restaurant scene, influenced food practices, alongside the continued appreciation of seasonal and local products. Typical Brussels dishes reflect both Flemish and Walloon influences and include specialties such as ballekesà la marolienne, choesels, and caricoles. [12]

List of foods

NameImageDescription
Américain préparé Filet americain on bread.jpg Américain préparé or filet américain is a steak tartare, made from finely minced raw beef mixed with egg yolk, parsley, onions, capers, pickles, mustard, Worcestershire sauce, mayonnaise, salt, and pepper. It is traditionally served with fries and is often prepared fresh in restaurants, though it can also be eaten as a spread or in a sandwich. The dish was created in the early 20th century by Joseph Niels and is a popular local specialty. [13]
Anguille à la bruxelloiseAnguille à la bruxelloise is the local variation of paling in ’t groen , consisting of eel cooked in a green herb sauce. In this local variation, gueuze replaces the usual white wine.
Ballekesau lambicBallekesau lambic is a dish of meatballs served in a lambic sauce with braised chicory. The meatballs, made from a mix of ground beef, chicken, and pork, are complemented by the slightly tart and bitter flavour of the lambic sauce. The dish is popular across both Flemish- and French-speaking regions of Belgium. [14]
Baulus Bolus (viennoiserie).jpg The baulus, also known as bolus, is a brioche shaped into a spiral and studded with Corinthian raisins. [15]
Bloempanch  [ fr ]Bloempanch, is a sausage made by stuffing a cow’s stomach with a mixture of ingredients, forming a large sausage about 15 cm in diameter. Historically considered the “steak of the poor,” it is characterised by large cubes of pure white fat. [16]
BoddingBodding is a dessert made from stale bread, eggs, and milk, transforming leftover bread into a sweet pudding. The name combines the Flemish word brood (lit.'bread') with the English pudding , and the dish dates back to the Middle Ages, offering a comforting treat popular during colder seasons. [17]
Brussels waffle Brussels waffle.jpg Brussels waffles are made with an egg-white- or yeast-leavened batter, sometimes combining both. They are lighter, crispier, and have larger pockets than other, and are typically rectangular, distinguishing them from Liège waffles. Traditionally served warm by street vendors with confectioner's sugar, they may also be topped with whipped cream, fruit, or chocolate in tourist areas. [18] [19] [20]
Brussels cheese Brussels cheese, is a cheese, known in. Made from low-fat cow’s milk, it is matured for two to four months, washed with salty water, and brined. The cheese is firm, salty, and tangy, with a distinctive meaty aroma that once earned it a nickname linked to Brussels’ small neighbourhood cinemas. [21]
Carbonade à la bruxelloise Carbonade flamande 2023.jpg Carbonade à la bruxelloise is the local variation of the Flemish stew, consisting of beef or pork and onions braised in a sauce made with gueuze. Typically served with fries, boiled potatoes, or stoemp. [22]
CaricoleCaricole, are periwinkles traditionally sold by street vendors. Sometimes the name is also used for whelks, though this is a later usage and not part of the original tradition. [23] [24] [25]
Carpe à la bruxelloiseCarpe à la bruxelloise is a dish of carp cooked in a sauce made with lambic and red wine, thickened with gingerbread.
ChoeselsChoesels is a dish from the late 19th century, consisting of veal sweetbreads simmered in a sauce made with gueuze. The dish is labor-intensive, often taking nearly a full day to prepare, and was once highly popular, though it is less commonly served today despite being mentioned by Escoffier in Le Guide Culinaire . [26]
KarabitjesKarabitjes are tiny biscuits that were historically given as prizes at fairs, often sticking to parchment paper. [15]
KletskopKletskop or pain d’amandes is a thin biscuit studded with small pieces of almonds. [15]
KlippelKlippel is a fairground biscuit, sold by chance through dice games where players received one or two biscuits depending on the roll. [15]
KuddelKuddel, also known as knoddel or kneudel, is a dish of dough dumplings boiled until puffed and served hot with melted butter. They can also be enjoyed with raisins or Corinthian raisins mixed in. [15]
LabbaybroodLabbaybrood (lit.'gossiper’s bread'), is a coarse bun historically eaten during gatherings where women spun, sewed, or knitted while chatting. [15]
Lapin à la bruxelloiseLapin à la bruxelloise, is a dish of rabbit stewed with gueuze and prunes. The flavor varies depending on the type of gueuze used, and it is typically served with fries or parsleyed boiled potatoes. The dish is often paired with regional beers such as gueuze, kriek, or framboise. [27]
Meulemeester eggsMeulemeester eggs is a dish of hard-boiled eggs and grey shrimp prepared in a beer sabayon with mustard, parsley, and Gruyère cheese. The dish was created in the early 20th century for the theatre performance Le Mariage de mademoiselle Beulemans. [28]
Moules parquéesMoules parquées is a dish consisting of raw mussels served on the half-shell. They are typically accompanied by a simple sauce of lemon juice, mustard, and black pepper, sometimes with a touch of vinegar. Often enjoyed with a glass of white wine. [29]
Mitraillette Mitraillette (fast food).jpg The mitraillette is a fast-food specialty, consisting of a baguette filled with fries, fried meat, and a sauce of choice. It is typically served with mayonnaise but can include other sauces and sometimes vegetables such as tomato slices or grated carrots. The dish is considered a quintessential example of Brussels' casual street food. [30]
Omelette à la bruxelloiseOmelette à la bruxelloise is a omelette filled with braised, finely chopped endives bound in cream and served with a border of cream sauce. [31]
Pain à la grecque Pain grecque.jpg Pain à la grecque is a sweet, cinnamon- and brown sugar-coated bread. Its name, meaning "Greek bread," resulted from a mistranslation by French soldiers, who rendered the original local name Brood van de Gracht (lit.'Bread from the Canal') too literally. Traditionally found in Brussels bakeries, it is especially associated with the Maison Dandoy  [ fr ], which has been producing it near the Grand-Place for over 150 years. [18] [32]
Pistolet Pistolets bruxellois.jpg The pistolet is a small bread roll, often filled with minced pork and pickles. The name may derive from Latin terms referring to bread kneaded in oil (panis pistus in oleo) or milk (pistus in lacte), or from the historical practice of selling small round rolls for the price of a pistole. [15]
PodoemmekePodoemmeke is a small bread, dark in colour and studded with Corinthian raisins and sometimes nuts. The name may derive from the Brussels dialect expletive podferdoeme, itself a softened form of godverdomme (lit.'goddammit'). [15]
PottekeisPottekeis is a preparation made by mixing the pungent Brussels cheese with mandjeskaas  [ nl ], a soft cottage-style cheese traditionally sold fresh in small wicker baskets. The blend is combined with shallots, spring onions, and a splash of gueuze, creating a spread that is both sharply acidic and notably salty. Today, mandjeskaas has all but disappeared, and cream cheese is often used as a substitute in modern versions. [33]
Poularde de Bruxelles Poularde de Bruxelles is a dish made with the Malines chicken. The birds are fed for three months on a buckwheat and whey porridge and are typically served roasted with raw-sautéed Belgian endives, Brussels sprout leaves, and truffled purée, or cooked in Blanche de Namur  [ nl; fr ]. The endives are sliced and sautéed in butter, while the sprouts are briefly boiled and finished with melted butter, making a rich, local specialty. [34] [35]
Poulet à la bruxelloisePoulet à la bruxelloise is a dish featuring chicken cooked with endives. The bird is typically stuffed with its liver and aromatics, then braised with the endives, butter, and seasoning, sometimes finished with a touch of cream. [36]
Praline Carlotta bonbon.jpg A praline, also known as Belgian chocolate or chocolate bonbon, is a chocolate shell filled with a soft centre, typically made with high-quality Belgian chocolate. Although filled chocolates existed in the 19th century, they were popularized in 1912 by chocolatier Jean Neuhaus II. [37] [38]
Speculoos Speculoos.jpg Speculoos is typically flat, crisp, and moulded with traditional images, flavoured with a mix of spices such as cinnamon, nutmeg, clove, ginger, cardamom, and pepper, which vary regionally. [39] Historically associated with Saint Nicholas Day, weddings, and fairs, speculoos is now enjoyed year-round, often with coffee, tea, or ice cream, while almond-filled varieties and thicker chunks remain seasonal specialties. [18] [40]
Stoemp Cod and stoemp.jpg Stoemp is a traditional dish of mashed potatoes combined with local vegetables such as Brussels sprouts, leeks, carrots, or chicory. It is commonly served with pork products like sausage, black pudding, or bacon, or with a fried egg, and recipes vary across households in the city. [18]
Stoemp saucisse  [ fr ]Stoempsaucisse is a dish consisting of stoemp, served with a sausage. [41]
Zenne PotZenne Pot is a dish invented by Dirk Myny, combining bloempanch  [ fr ], dry sausage, whelks, cabbage, cooked in gueuze. [42] [43]

See also

References

  1. "The Food Timeline--history notes: algae to creamed onions". www.foodtimeline.org. Retrieved 2025-09-14.
  2. "Bruxelles-Capitale 2 Stars MICHELIN Restaurants – The MICHELIN Guide Belgium". MICHELIN Guide. Retrieved 2025-09-14.
  3. "Brussels: The Chocolate Trail - The New York Times | Ghostarchive". ghostarchive.org. Retrieved 2025-09-14.
  4. Jackson, Michael (1988). The New World Guide to Beer. Running Press. ISBN   978-0-89471-649-2.
  5. "Wayback Machine". www.foodmuseum.com. Archived from the original on 2005-07-29. Retrieved 2025-09-14.
  6. Baudet, Jean-Claude (2013). Histoire de la cuisine. Une philosophie du goût[History of cuisine. A philosophy of taste] (in French). Éditions Jourdan. ISBN   978-2874662638.
  7. DBNL. "(fol.A1ro) Een notabel [opmerkelijk] boecxken van cokeryen, hetwelc bewijst alle spise te bereiden, elc na sinen staet, het si in bruylochten, in feesten, bancketten oft ander maeltijden besondere en het es eenen ieghelijcken [een ieder] van grooten noode te hebben, die sijn dinghen ter eeren doen wilt., Een notabel boecxken van cokeryen". DBNL (in Dutch). Retrieved 2025-09-14.
  8. DBNL. "Bibliografie, Medische en technische Middelnederlandse recepten". DBNL (in Dutch). Retrieved 2025-09-14.
  9. Magirus, Anthonius (1612). Koocboec oft familieren keukenboec (PDF) (in Dutch). Joannes Christophorus Flavius.
  10. Schildermans, Jozef; Sels, Hilde; Willebrands, Marleen (2007). Lieve schat, wat vind je lekker? Het Koocboec van Antonius Magirus (1612) en de Italiaanse keuken van de renaissance (in Dutch). Davidsfonds. ISBN   978-90-5826-500-5.
  11. "De opkomst van het restaurant in Brussel". IsGeschiedenis (in Dutch). 2011-11-24. Retrieved 2025-09-14.
  12. "VUB-historicus schrijft boek over Belgische keuken". www.bruzz.be (in Dutch). Retrieved 2025-09-14.
  13. "Filet americain, an absolute must in Brussels". www.visit.brussels. Retrieved 2025-09-14.
  14. CuriousProjects (2016-09-01). "Micro-multicultural Belgium packed with delicious variety". CuriousCuisine. Retrieved 2025-09-14.
  15. 1 2 3 4 5 6 7 8 "De la boulangerie et de ses spécialités bruxelloises". www.cehibrux.be. Retrieved 2025-09-14.
  16. "Bloempanch". www.meatsandsausages.com. Retrieved 2025-09-14.
  17. Halleux, Pierre. "The best couques and sweet Belgian specialties to taste in Brussels". Inside Brussels.be. Retrieved 14 September 2025.
  18. 1 2 3 4 "Brussels' culinary specialities". www.visit.brussels. Retrieved 2025-09-14.
  19. "Brussels Waffle Recipe". Waffle Recipes: Professional Formulas for Artisanal Waffles. 2015-12-23. Archived from the original on 2016-02-07. Retrieved 2025-09-14.
  20. "faro | tijdschrift over cultureel erfgoed1(2008)1". issuu.com. Archived from the original on 2012-03-01. Retrieved 2025-09-14.
  21. "A History of Brussels Beer in 50 Objects // #16 Fromage de Bruxelles". Brussels Beer City. 2021-06-25. Retrieved 2025-09-14.
  22. "BBC - Food - Recipes: Carbonnade Flamande (Flemish beef and beer stew)". www.bbc.co.uk. Archived from the original on 2009-12-31. Retrieved 2025-09-14.
  23. Dictionnaire Larousse Gastronomique (in French).
  24. "Culinair Ontdekt: Wulken". www.bruzz.be (in Dutch). Retrieved 2025-09-14.
  25. "François Anneessens". Bruxelles Anecdotique (in French). 2017-06-19. Archived from the original on 2018-08-05. Retrieved 2025-09-14.
  26. "Choesels | Traditional Offal Dish From Brussels | TasteAtlas". www.tasteatlas.com. Retrieved 2025-09-14.
  27. "Lapin à la Bruxelloise". Traditions (in French). Retrieved 2025-09-14.
  28. "Creatief Koken - de kookvurige passie". www.creatief-koken.be (in Dutch). Retrieved 2025-09-14.
  29. "Moules parquées | Traditional Mussel Dish From Brussels | TasteAtlas". www.tasteatlas.com. Retrieved 2025-09-14.
  30. Sileghem, Ayla. "The Ultimate Guide To Street Food In Brussels". Culture Trip.
  31. D'Iberville, Pierre (25 December 2014). "Apprendre tout sur "Les omelettes" (Le guide culinaire Escoffier) Plus de 50 recettes d'omelettes". Le Chef Pierre D'Iberville. Retrieved 2025-09-14.
  32. "Desserts & Pâtisseries: Le pain à la grecque (de Bruxelles)". La Gastronomie au coeur de la Wallonie. Retrieved 2025-09-14.
  33. "Brussels beer x Brussels food face-off #3 // Pottekeis". Brussels Beer City. 2019-09-20. Retrieved 2025-09-14.
  34. "Recette : le mijoté de coucou de Malines à la bière blanche de Namur - RTBF Actus". RTBF (in French). Retrieved 2025-09-14.
  35. BO (2025-09-14). "Poularde de Bruxelles aux chicons poêlés à cru". La Libre.be (in French). Retrieved 2025-09-14.
  36. "Recettes de cuisine. BigrementBon.com - Poulet à la bruxelloise". www.bigrementbon.com. Retrieved 2025-09-14.
  37. "Brussels: The Chocolate Trail (Published 2011)". 2011-12-22. Retrieved 2025-09-14.
  38. Chrystal, Paul (2022-07-08). Rowntrees: The Early History. Pen and Sword History. ISBN   978-1-5267-7890-1.
  39. Sylvie (2024-11-21). "Homemade Speculoos Cookies (Biscoff)". A Baking Journey. Retrieved 2025-09-14.
  40. Royale, Bob Struijcken-Koekjes (2014-09-25). "De verschillen tussen speculaas en speculoos". royale.nl (in Dutch). Retrieved 2025-09-14.
  41. "Stoemp de carottes , saucisse | Bien de chez nous". www.biendecheznous.be (in French). Retrieved 2025-09-14.
  42. "Geert Dehaes: 'Ik hoop dat de Brusselse keuken blijft bestaan'". www.bruzz.be (in Dutch). Retrieved 2025-09-14.
  43. "Dirk Myny". lesbrigittines. Retrieved 2025-09-14.