Belgian cuisine can be summed up as French-inspired cuisine in large-German quantities. We left Belgium with filled stomachs stuffed with chocolate, waffles, mussels, and fries. Who knew the combination of potatoes and seafood could be so scrumptious?
The only thing we still didn’t get quite accustomed to was the sauces the Belgian enjoy using. I will never understand the endless amount of mayonnaise topped on fries, but they probably don’t understand our ranch obsessions. To each their own.
The very last great gastrogasm we took from Belgium was the beer. Richard had his first experience with the Trappist beer, and now we hit our local specialty beers store – Spec’s – at least once a month to reward him with one. Our couchsurfing host, Dimitri, let us have one of his Trappist beer, Rochefort 10. We learned that the Trappist beers are brewed by Trappist monks, and only 7 of those (6 of which that are in Belgium) are allowed to label their beers with authorized Trappist labeling. The Rochefort brewery – which brews the 3 Rochefort beers – has been brewing beer since 1595 and only produce for supporting living, not profit. This makes for a fairly limited supply. Although Richard has tried all 3 beers, Rochefort 10 remains his favorite and is the one most difficult to find. When we see it in our local store, we stock up.
Belgian cuisine will forever be in our hearts when we have mussels, waffles, chocolate, or fries. What has been your most unexpected gastrogasm while traveling? What do you think of the many sauces available in other countries and the nonexistence of ranch?