Gastronomy
The Benelux countries have more to offer than fries, beer and chocolate.
Taste them here!
Belgians are bon vivants. They like to eat and drink. Try these traditionals:
- Carbonade Flamand, sweet and sour steak stew
- Chicon au gratin, a Flemish specialty, endive, has a distinctive tangy flavor and is a key ingredient.
- Moules frites. The traditional accompaniment to mussels is frites.
- ‘Eels in the green’ and that’s exactly what it is – eels in a very green sauce.
- Gentse waterzooi is traditionally made using fish such as carp, pike, eel, and bass, however, these days it is more common to use chicken.
- Gray shrimps, these North Sea delicacies have a sweet and delicate flavor.
In the Netherlands you will find:
- Cheese , big business in the Netherlands.
- Delicious, deep fried crispy meatballs traditionally served with mustard for dipping.
- Raw herring may sound a little scary to the uninitiated, but every visitor to the Netherlands should give it a go.
- If you’re not feeling quite brave enough to try raw herring, you can still get your fishy fix from kibbeling.
- The hole-in-the-wall cafés get into this list of Dutch must-tries.
- Pea soup, a thick green stew of split peas, pork, celery, onions and leeks.
Contact AAB for specific information about restaurants, beer-, chocolates-, wine-, cheese-tastings, gastronomic workshops, gastronomy festivals, company visits, gastronomy related museums,...
There is nothing more Belgian than a portion of moules-frites.
The gray shrimp is generally considered one of the quintessential Belgian foods, present on every menu in the form of 'tomaat-garnalen' or 'kroketten'.
The five perls in the north of the Netherlands. The ideal spot to taste the sea.
Say cheese and you say Alkmaar and Edam.