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. Visiting Belgium today, one is easily captivated by the endive, mussels, and chocolates, and each has a story behind it. Belgian endive, or chicory, has a place of honor in dining and a unique style of cultivation. He was captivated by its tangy, distinctive flavor. It was another 30 years before endive, known as witloof, became a successful crop.