Cuisine of Belgium
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Belgium is a nation of "Gourmands" rather than "Gourmets" which translates into "big cuisine" rather than "fine cuisine." In reality this means that along with big portions, you get pretty good quality and a kind of unpretentiousness. The word Gourmandise originally meant gluttony, but has taken on the above meaning and a similar one in France (The term is still used, somewhat archaically, by the Roman Catholic church - a French priest, amongst others, is currently petitioning the Church against this).
Typical dishes include Lapin à la Geuze (Geuze being a naturally fermented beer from the Brussels region, and lapin being a rabbit), Stoemp (a delicious dish based on a potato, carrot and onion sauce with additions depending on the region, such as sausages), Salad Liegeoise, Chicon Gratin and of course Moules Frites (mussels and chips).
Frites, or chips (UK English) / fries (US English), are very popular. The best place to enjoy Belgian frites is at a friture (frituur in Flemish, fritkot in Bruxellois, the Brussels patois) which is a temporary construction usually strategically placed in busy squares. Well known fritkot in Brussels are located on Place Jourdan, Place Flagey and at the Chapelle near the Marolles where Rue Haute / Hogestraat starts.
Another Belgian speciality is beer. Although a comparatively small country, there are a large number of beers available in a range of different styles. Almost every different beer has its own unique drinking vessel, usually a glass of some description.
Restaurants serving Belgian cuisine can be found in the Bourse area (Rue de Bouchers/Beenhouwersstraat - but the reputation of this extremely touristic neighbourood is not very good) and in the Vismarkt / Marche aux Poissons area, near the church of St Catherine.