Full Meal Deal

Belgium is a pretty creative place. After all, they are responsible for the saxophone, the Body Mass Index, Club Med, Jean-Claude Van Damme (the Muscles from Brussels) and these culinary treats!

Beer

Let’s start with the fact that there are over 800 brands of Belgian beer. When Mrs. Sip and I were in Belgium many moons ago, we decided to try a bunch of different types of brew (not a hard choice, really) and were handed a menu that read like a phonebook. Each beer comes with its own specialized glass, said to improve the overall experience. It’s estimated that Belgians drink 84 liters of beer per person, per year. Those are numbers to be quite proud of!

French Fries

According to lore, it wasn’t the French who invented one of the greatest side dishes ever known to man, but the Belgians. In fact, the Belgians have an entire culture devoted to the French fry, including most citizens owning a deep fryer so they can make their own at all hours of the day. As a sauce man, myself, I’m happy to note that the fine folks of Belgium will use an array of different toppings on their fries, including mayonnaise (the big one over there), tartar sauce, and many others.

Chocolate

The sweet stuff is a big deal in Belgium, with chocolatier and confectionary outlets on many street corners. Point being, they are not hard to find. Some of the most popular chocolate brands in Belgium, include Guylian (makers of the sea shell chocolates) and Neuhaus (inventor of pralines and even the method of gift wrapping chocolate purchases). The world’s greatest chocolate sales occur at the Brussels International Airport, as travelers stock up on the goodies before exiting the country.

Belgium Waffles

I’m not sure what exactly takes a waffle and makes it Belgian (apparently this is a North American term to describe larger, but lighter battered waffles), but if they want to lay claim to this breakfast fixture, I say let them have it. In Belgium, it’s more common to see the term Brussels waffle, but it seems to all mean the same thing. In Belgium, waffles are even sold on the street as a snack on the go and sometimes from ice cream trucks.

Brussels Sprouts

One of the most child-despised food items to ever exist, parents of fussy eaters can thank the Belgians for this culinary gem. The sprout has been grown in Brussels for over 400 years and while it could have originated anywhere, Belgium has jumped aboard the edible bud train. Mrs. Sip has recently got into Brussels sprouts, providing they’re roasted and smothered in cheese. I’m still not onboard with the leafy green, but we have a ceasefire with one another.

Mussels

Or as they know it, moules-frites (mussels and fries), has often been given the title of Belgium’s national dish. I like mussels from time to time, particularly if done in a Cajun-esque style and in one of those big pots with other seafood, potatoes, and corn on the cob. Back to Belgium’s take on the dish, the shellfish is typically cooked or steamed with vegetables such as onions, celery, and leeks, although other, more savoury techniques can be utilized.

Jenever

This ancestor of gin has been the national spirit of Belgium for hundreds of years. In fact, Jenever is a protected product of origin and can only be manufactured in Belgium, the Netherlands (where we will sample it in a few weeks), and parts of France and Germany. The traditional serving method includes a shot glass fresh from the freezer and filled to the brim. The first sip should be taken without the use of hands, before you can return to normal sipping procedures!

Belgium: Belgian Mojito

• Muddle Lime and Mint
• 1 oz Rum
• Top with Stella Artois Beer
• Garnish with a Mint Sprig

As a beer and French fry connoisseur, I give great praise to the people of Belgium and that’s without even taking into consideration the Sip Advisor’s sweet tooth. I won’t even deduct points for their addition of Brussels sprouts to the international potluck!

Sip Advisor Bar Notes (4 Sips out of 5):
I’ve never put together what is basically a Beer Mojito, so I figured this was the perfect opportunity. My drink turned into its own ecosystem with all the greenery in there. It tasted pretty good, though, helping me further my claim to being the ‘King of Mojitos!’