Discover Belgian classic foods: Meatballs, Stew with beer and Vol-au-vent

Stoofvlees

If there is one thing that Belgium is known for is its culinary capabilities. Apart from some of the best chocolates in the world and an amazing selection of beers, the country is also known as a European culinary capital. In fact this small nation counts over 150 restaurants that have been accredited with one or more Michelin star.

But it's the down to earth food, enjoyed by a majority of people, that takes center stage in this article as we look to discover "boulettes Liégeoise", "Stoofvlees" and "Vol-au-vent". All three are a definite must try if you get the chance to flavor them. Of course every dish is only as good at the chef that made it, so we'll also provide some addresses where you get these at their best.

Boulet Liegoise (c) Wikicomons

Boulet Liégeoise is a traditional Belgian culinary speciality from the region of Liège in French speaking Wallonia. It is a dish that features large minced meat balls, which are browned on both sides and then simmered in a sweet and sour sauce made with Liège pear syrup. The balls are often made of minced pork and veal as well as breadcrumbs, onions and parsley. It is traditionally served with "rabbit sauce" (after its inventor Geraldine Lapin who came up with it around 1900), which is made up of onions, vinegar, Liège syrup, brown sugar and currants. It is served with a light salad or apple sauce and french fries or potatoes.

Restaurants that have a strong reputation for this dish include Café Lequiet and Chez Philippe (both in the city of Liege in Belgium).

Stoofvlees (or stewed meat) has been slowly simmered over low heat to make it tender. Stoofvlees, a traditional Flemish dish, was essentially developed to enable people to cook less tender sections of the cow and has been a national dish every since. The meat is usually seared first and can then be simmered with stock as well as adding one bottle of Belgian dark beer for taste. Although some recipes differ, the meat is often stewed with sugar, onions, bay leaves and cloves. Many cooks also add slices of bread with mustard to thicken up the rich dark brown sweet sauce that is often overflowing on the plate when served.

Stoofvlees is traditionally served with fries and can pretty much be found at most brasseries in the country. Some notable places that serve it include De Arme Duivel in Antwerp and Bagientje in Brugge.

A rather large example of Vol-au-vent (c) Par Hautbois

Although vol-au-vent was first developed in France, it's primarily consumed in Belgium where its a popular dish on most restaurant menus. It is effectively a pastry made with a cylindrical crust of puff pastry and a white sauce-bound filling featuring ground beef, chicken and mushrooms. It's often served in restaurants in smaller crusts to suit a single meal and comes with fries and a salad.

You will find vol-au-vent as a staple on almost every menu at Belgian brasserie style restaurants as well as many bars that offer foods.