TABLE OF CONTENTS
Best Wallonia Foods
MAIN INGREDIENTS
Liège waffles are one of the two most popular waffle varieties in Belgium. These unevenly shaped, chewy treats are made with a thick, brioche-like dough which is sweetened with pearl sugar and baked in a specially-designed waffle pan. During the baking process, the pearl sugar melts and gives the waffles a unique caramel flavor.
Although the origin of Liège waffles is somewhat vague, it is believed they were influenced by French culinary traditions and made famous by the skillful Liège bakers. In Liège, these waffles are usually enjoyed plain, but they can also be topped with powdered sugar, whipped cream, chocolate, or various fruits.
OTHER VARIATIONS OF Gaufre
MOST ICONIC Liège Waffle
Maredsous is a Belgian soft cheese made from cow’s milk. It is made by monks of the Maredsous Abbey, hence the name of the cheese. It is first lightly pressed, shaped into loaves, then washed in brine so that a firm, orange-colored crust can be developed, as well as its signature pungent aroma.
It is recommended to consume Maredsous cheese on its own as a table cheese, or use it for grilling.
Pair with
Ardennes ham is a cured meat product made in the Wallonian provinces of Luxembourg, Liege and Namur. For the perfect Jambon d'Ardenne each ham is first dry-salted and then immersed into brine to soak in the flavors of a traditional mix of spices such as thyme, laurel, juniper berries and cloves.
After the salting, the hams are slow smoked over beech or oak sawdust, which gives this Belgian delicacy its characteristic bouquet. Enjoyed throughout Belgium, this ham is marketed in a variety of cuts: Jambon d'Ardenne refers to a whole bone-in ham; a highly prized boneless center cut is called Fleur or Coeur d'Ardenne, and there's also Noix de Jambon d'Ardenne, which is actually the smallest muscle of the ham and its leanest cut.
This popular Belgian dish known as boulets liégeoise consists of beef and pork meatballs that are simmered in a gravy made with onions, flour, beef broth, and sirop de Liége. Sultanas are often added to the meatballs, and there are other versions of these meatballs as well - with cherries in Flanders, or with tomato sauce, mushrooms, and Madeira wine.
The dish is traditionally served with pommes frites, light salads, and a big glass of Belgian beer.
MOST ICONIC Boulets sauce lapin à la Liègeoise
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One of the most popular cheeses of Belgium, Fromage de Herve has been produced in the Pays de Herve region since the early 1400s. It is a soft, washed rind cheese made from raw or pasteurized cow's milk. Depending on the length of maturation, Herve comes in two varieties. Le Herve Doux is a softer, sweeter cheese, matured for no longer than 4 weeks, while the refined Le Herve Piquant is matured for at least 2 months to develop its pungent aroma and a stronger, saltier flavor.
It is best paired with wholemeal breads and rich, dark beers.
Pair with
Traditionally made in the forested highlands of the Ardennes, this famous Belgian sausage is produced in three different varieties: while collier d'Ardenne is marketed in a distinctive shape of a horseshoe, saucisson and pipe vary only in size and thickness.
All three types are made with a mixture of pork, beef, and pork fat. The meat is minced, seasoned and stuffed into natural casings, and the sausages are then fermented and slow-smoked over oak and beech wood, common tree species in the forests of Ardennes.
Mitraillette is a Belgian sandwich that's believed to originate from either Brussels or Wallonia, the French-speaking part of the country near the French border. The sandwich consists of a long baguette that's fully loaded with french fries, fried meat, and some kind of sauce.
In Belgium, almost every friterie has its own version. The meats vary from meatballs and steaks to hamburger patties and frikandel, while the sauces include mayonnaise, béarnaise, ketchup, and garlic sauce. Some friteries like to add carrots, cabbage, caramelized onions, lettuce, and tomatoes while others serve it in its simple version.
MOST ICONIC Mitraillette
Vieux Chimay is a Belgian cheese made from cow's milk and annatto. It's shaped into a flattened ball, then left to age for 6 months. Underneath its thin golden-brown rind, the texture is semi-soft, chewy, and melts in the mouth. The flavors are buttery and slightly nutty, with a distinct, yet pleasant bitterness on the finish.
It's recommended to melt Vieux Chimay into lobster risotto and pair it with a bottle of Chimay Tripel beer.
Boudin blanc de Liège is a Belgian white sausage made from pork shoulder and belly, crumbled white bread, onions, cream, and milk. All of the ingredients are combined, stuffed in casings, and cooked in hot water, then left to cool and dry for a short period of time.
What distinguishes boudin blanc de Liège from other white puddings is a hint of marjoram, but it can be flavored with other ingredients such as bay leaves, carrots, or cloves.
This sweet brioche-like bread is prepared with a yeasted dough that is often enriched with raisins, chocolate chips, and occasionally comes topped with pearl sugar. The usual shape of the bread is reminiscent of a swaddled baby, hence its alternative name – the bread of Jesus.
Cougnou is believed to have originated in Hainaut and is mainly associated with Christmastime when it is often given to children and served with a cup of hot chocolate on the side. Nowadays, it is mainly found in Belgium and some parts of northern France.
OTHER VARIATIONS OF Brioche
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Best Wallonia Food Producers
Benoît Nihant Chocolatier-Cacaofèvier is based in Liège, Belgium, and operates as both a chocolatier and a bean-to-bar chocolate maker. The company sources its cacao beans directly from farmers and handles all stages of chocolate production in-house, from roasting the cacao beans to crafting the finished chocolates.
They focus on creating artisanal chocolates with distinct flavor profiles that reflect the origin of the cacao.
AWARDS
Academy of Chocolate - Gold
2021, 2016
Academy of Chocolate - Silver
2021
International Chocolate Awards - Silver
2017
BEST Benoît Nihant Chocolatier-cacaofèvier Chocolates
AWARDS
World Beer Awards - Gold
2023
World Beer Awards - Country Winner
2023
World Beer Awards - World’s Best Sour & Wild Beer
2020
BEST Brasserie Vanuxeem Beers
AWARDS
World Beer Awards - Gold
2023
World Beer Awards - Country Winner
2023
BEST BrewTous´ Beers
Darcis Chocolatier, located in Belgium, is headed by Jean-Philippe Darcis, who is credited with being one of the pioneers in introducing the macaron to Belgium. The company specializes in both chocolates and macarons, showcasing a variety of unique flavor combinations.
Jean-Philippe Darcis also established the first chocolate museum in Belgium, highlighting his commitment to the craft of chocolate making and its history.
AWARDS
World Beer Awards - World’s Best Sour & Wild Beer
2022
BEST Queue De Charrue Beers
AWARDS
Concours Mondial de Bruxelles - Grande Médaille d'or
2024
BEST Domaine du Château de Bioul Wines
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