Cooking techniques and ingredients of the invaders were acquired by the natives, who by the Middle Ages developed a cuisine of their own. Today Belgians proudly say their food is cooked with French finesse and served with German generosity. Fine chocolates are a passion and exquisite chocolatiers dot the marketplace of every city. More beer is consumed than wine by the populace. Many beers are crafted by small artisanal brewers whose family recipes and techniques go back generations.
Beer laces the national dish, carbonnades flamandes, a Flemish beef stew.
Belgians love potatoes and are fond of game and meat. Charcuterie, a basket of bread, and beer often make a meal. Fish and seafood are important. Hearty soups play a big role, and the so called waterzooies are the most typical. Almonds and spices are used in abundance, and fresh herbs lace appetizers, salads, meats, and even desserts.