Haute cuisine at high density

The concentration of starred restaurants in Flanders is quite high indeed. French cuisine was the absolute king of the kitchen until recently and now we are finding increasing numbers of exclusive restaurants offering Flemish dishes on their menus. Traditional favourites are paling in (t groen, stewed eel in a green chervil sauce, waterzooi, a casserole from the city of Gent made with either fish or chicken. Foreign connoisseurs particularly appreciate the daring bitter-sweet combinations and the inventive use of vegetables. As a matter of fact, Flemish cuisine contains the entire history of Flanders in a nutshell: its origins are mediaeval, surprisingly rich and variegated, seasoned with international ingredients from the early days. As a hub of world trade activity, Flanders was always among the first to discover a variety of exotic products. Potatoes, tomatoes, chocolate and various herbs and spices were introduced here in the 16th century, imported from the New World and from India by Spanish and Portuguese caravels.

In addition, Flanders has a rich tradition of fruit and vegetables. Although production has fallen significantly, grapes from Overijse and the neighbouring village of Hoeilaart remain highly cherished quality products. Vegetables such as chicory, asparagus, sprouts, cabbage lettuce and carrots were first grown, improved or refined here and appreciated by the rest of Europe. When Isabella, the sister of Hapsburg Emperor Charles V who was born in Gent, became the Queen of Denmark in 1515, she soon started longing for the tasty vegetables of the Flemish cuisine. So she summoned Flemish gardeners and farmers to Denmark so that they could grow Flemish vegetable gardens on the outskirts of Copenhagen. Quality, service and good taste are important to the Flemish people, not only in restaurants but also at the butcher's, the baker's or the
grocer's. You will notice this straight away when you walk through your local supermarket and take a look at the colourful choice of fine cheeses, fresh vegetables, countless wines and different beers available.
On Sundays, Flemish people enjoy queuing up in front of the counter at their favourite confectioner's. The range on offer at most pastry shops is incredible and often highly regional: a confectioner from Brugge will
not offer the same assortment as his colleague in Vlaams-Brabant. To keep up the rich Flemish tradition of chocolate, most Flemish chocolate confectioners sell their own pralines, filled with a fresh, cre.amy filling.