5 unsuspected Belgian specialties - Kitchen - Maximag.fr

Antwerp's hands

Since the hometown of Rubens worldwide recognized for its diamond trade is the epicenter of the World's 50 Best Restaurants ceremony this Tuesday, as much to discover the sweet specialty of the corner, namely the hands of Antwerp.They are based on flour, sugar, almond and egg powder.They are easily recognized because they have the shape of a hand, in reference to a legend which says that the giant Druon Antigoon cut the hands of the sailors who went up the course of the Scheldt and did not adjust the toll.

Cuberdon

This is another sweet treat.Impossible to be wrong with its conical form.Originally, the candy contains a raspberry syrup, which flows when you bite into it.Its tasting is so emblematic of the Belgian culinary repertoire that it is not uncommon to find the "cuberdon" scent to flavor chocolate for example.However, cuberdon is now available "in all sauces", with strawberry, blueberry, anise tastes...

The net...American

Because it's not just mussels and fries or gray shrimp kibbles in the life of a Belgian gourmet!The American net is a bastion of Belgian culinary habits.It is said that it is a restaurateur, Albert Niels, who would have invented him in 1924.The preparation looks like a tartare, but differs somewhat since the material is much more mixed thanks to the incorporation of mayonnaise.Belgians do not hesitate to spread on bread.Originally, we used horse meat, but the American net is more commonly prepared with beef.The recipe also contains capers, chopped small onions and Worcestershire sauce.

The Gaumais pâté

Belgians have absolutely nothing to envy to French charcutière tradition.Their culinary repertoire is particularly well served, like this delicious Gaumais pâté, originally from Gaume, on the border of Lorraine and Luxembourg.It is a shortcrust -based pie that contains pork - preferably we choose the Spiring, a juicy texture piece, which we marinate in white wine, white vinegar and aromatic herbs.

The net d'Anvers

Let us stay in the pork register and continue our culinary turn of the Antwerp region with this specialty which becomes a delicious Doigt lick at the time of the aperitif.Antwerp's net is actually a piece of beef taken from the thigh which is salty, dried then smoked in wood.To taste it, we detail very thin slices.