Cuisine
Belgian cooking — beer braises, mussels, double-fried chips and a proper pastry section. Bistro craft, done straight.
Belgian cooking — beer braises, mussels, double-fried chips and a proper pastry section. Bistro craft, done straight.
3:39Learn how Chef Alex Verhoeven of the Michelin-starred restaurant HERT pairs the sweetness of fresh langoustine with the rich salinity of Royal Belgian Caviar, balanced by a warm, crisp takoyaki element.
3:51Discover how two-star Michelin Chef Maxime Collard of La Table de Maxime integrates caviar into his menus, focusing on sourcing, temperature control, and flavour balancing.
5:47Discover how two-Michelin-starred Belgian chef Maxime Collard executes a masterclass in ingredient focus, pairing sweet langoustine with Royal Belgian Caviar in two exquisite preparations.
4:41Discover how Chef Sander Spreeuwers reinterprets the classic Pomme Moscovite at restaurant Modest. Learn the critical rules of temperature contrast, starch balancing, and precise caviar service for modern tasting menus.
18:57Discover how Chef Dimitri De Koninck of Antwerp's Michelin-starred NEBO pairs prime turbot with wild morels and fresh black truffle, balancing luxury earthiness with delicate fish cookery.
11:32Discover how Chef Dimitri de Koninck of the one-Michelin-starred Nebo in Antwerp pairs rich, roasted pigeon with the sharp contrast of sansho pepper and multiple textures of kale.
120:50An editorial analysis of the MICHELIN Guide Ceremony Belgium & Luxembourg 2026, dissecting fine dining benchmarks, sustainability standards, and career strategies for modern culinary professionals.
13:41Analyze the meteoric rise and culinary philosophy of Restaurant Boury in Roeselare, Belgium. Discover how Chef Tim Boury refined regional gastronomy to three Michelin stars through classical precision and modern innovation.
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Questions from the pass
Double-frying creates the signature contrast of a fluffy interior and crisp exterior. Use floury potatoes like Bintje. Rinse to remove excess starch, then blanch in beef tallow at 140°C for 6 minutes until tender but uncoloured. Rest them completely, then flash-fry at 180°C for 2-3 minutes until golden brown and crisp.
Traditional Carbonnade Flamande requires a Belgian brown ale or Flanders red ale, such as Chimay Bleu or Rodenbach. These beers offer a sour-sweet profile that balances the rich beef. Avoid heavily hopped beers, as boiling concentrates bitterness. Balance the sauce's acidity using a slice of mustard-coated gingerbread or brown sugar and red wine vinegar.
Clean rope-grown mussels, discarding open ones. Sweat finely diced shallots, celery, and garlic in unsalted butter. Add the mussels, pour in 150ml of dry white wine or Belgian witbier per kilo, cover, and steam on high heat for 3-4 minutes until open. Finish with fresh parsley and double cream before serving immediately with frites.
Originating in Ghent, Gentse Waterzooi was traditionally made with freshwater fish like eel or pike, but chicken is now more common. Both versions use a julienne of leeks, carrots, and celery simmered in stock. The sauce is thickened with a liaison of egg yolks and double cream, finished with lemon juice and chervil, but never curdled.
Brussels waffles use a yeast or egg-white leavened liquid batter, cooked in a deep grid iron for a light, rectangular, crisp finish. Liège waffles use a brioche-style yeast dough kneaded with pearl sugar. When baked at 180°C, the pearl sugar melts and caramelises on the surface, creating a dense, sweet, and chewy oval waffle.
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