the museums, history and culture of Belgium were the focus of our stay in
Bruges and Gent. But here’s the ever-present food:
For more sweet photos from Belgium, click here
“Wow, that’s it! Now we can talk!” The young family disappears into a chocolate shop. Bruges boasts well over 50 chocolate specialty shops, selling huge Belgian pralines and marzipan. In a week in Bruges, we ate our way through violet cream pralinés and marzipan balls. In the end, our favorites were the candied orange slices covered with dark chocolate.
addition, nearly every café produces rich Belgian waffles made with yeast and
lumps of half-molten sugar. Oh, sugar cubes, we comment, but the baker frowns:
This is pearl sugar, he insists. The Waffles are sold with different toppings
like cream, chocolate or warm cherry sauce.
Legend has it that the Belgians invented Potato Fries during a particularly harsh winter. In one village the people liked to eat small fried fish, but as the river was covered with a thick layer of ice, they cut potatoes into a similar shape and size and fried them instead.
We learn that the Belgian fries are double-fried and thus, believe it or not, contain less fat. “I recommend the ‘Sauce Toscana,’ a bit spicy, you will like it!” The man with the thinning grey hair leans confidentially over the greasy refrigerated counter, which holds an array of plastic buckets filled with mayonnaisy sauces. “By the way, my wife is also German,” he adds, somewhat randomly. We decide, as always, on the non-oily Piccalilli-Sauce, mustard pickles with a lot of vinegar. In Belgium, after all, it’s the sauce rather than the fries that let you gain weight.