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«Ernest de Bavière, un prince liégeois dans l’Europe moderne» et «Frénésie vénitienne, Le verre espagnol à la façon Venise»
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From 18 november 2011 to 20 may 2012 |
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From all the different cheeses to choose from, a must is the "stron d’poye" (curd cheese with Liège sirop) and the Herve cheese.
All can be washed down with a regional beer Jupiler, a Liégois (mix of lemonade, grenadine and orange squash) or a pure Chaudfontaine water.
To finish off a meal, people of Liège will eventually persuade you to taste the famous pékèt (35° proof grain genever) or a real café liégeois (coffee ice-cream, fresh cream and pékèt, mixed and served ready to drink).
For food lovers wanting to put the icing on the cake, there are still the "boûquètes" (thick pancakes made using buckwheat flour and popular during the 15 August celebrations in the Outremeuse district), the “cûtès peûres” (baked pears), regional chocolate and the famous Liège waffle.
As for those with refined international or regional tastes, Liège country has it all.
Traditional recipes
| Salade liégeoise (Liégeoise salad) |
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Ingredients
for 2 people
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500 gr of whole green beans |
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3 large potatoes |
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1 onion |
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125 gr of smoked bacon (fresh) |
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0,5 dl of vinegar |
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a lump of butter |
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a bit of parsley |
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Boil the potatoes with their skin on |
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Grate the onion and parsley, cut the bacon into small bits |
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Wash the beans and boil them in salted water |
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Remove them, drain them then put them in a salad bowl with the onion and parsley |
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Melt the butter in a frying pan and fry the bacon |
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While this is frying, peel the hot potatoes, cut them into large slices and add them to the beans |
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Once the bacon is fried, add it to the salad together with the cooking juices |
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Pour the vinegar into the frying pan and let it evaporate 2/3 before pouring it over the salad. |
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Toss the salad and serve. |
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| Boulets liégeois (Meatballs with chips) |
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Ingredients |
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Mixture of minced pork and beef (50/50) |
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onion |
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white bread crumbs |
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shallots |
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thyme, savory, laurel |
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oil |
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Liège sirop |
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salt, pepper |
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Work the breadcrumbs into the minced meat |
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Add the spices, chopped up shallots, salt and pepper |
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Make little ball shapes and fry them in an oiled pan |
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Make your sauce separately by adding the sliced onions into oil |
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Then add a tablespoon of pear juice |
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Once the boulets are fried, add them into the sauce and leave to cook until ready. |
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| Frisée aux lardons (Liégoise chicory salad with bacon) |
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Ingredients |
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Chicory lettuce |
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Red lettuce |
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150 gr of smoked bacon |
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75 gr of walnut kernels |
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vinegar (Balsamic) |
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butter or margarine |
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finely chopped small onions |
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salt, pepper |
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Heat up the salad dish |
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Wash and drain the salad |
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Cut the bacon into small strips |
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Melt the butter or margarine in a pan |
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Fry the pieces of smoked bacon |
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Put the lettuce in the warm salad dish and pour over the bacon and its juices |
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Add the crushed walnut kernels, salt and pepper |
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Deglaze the pan with a bit of vinegar and pour the sauce over everything |
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Add finely chopped raw onions, mix and serve |
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| Boûquètes liégeoises |
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Ingredients |
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250 gr of buckwheat flour |
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250 gr of wheat flour |
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25 gr of yeast |
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4 eggs |
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1 tablespoon of olive oil |
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1 small glass of Cognac |
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25 gr of sugar |
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a pinch of salt |
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a bit of beer |
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butter |
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lard |
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dried currants |
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Leaven with the yeast poured into a bit of water and using some of the flour |
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Then add the rest of the flour, 1 tablespoon of olive oil, 1 small glass of Cognac, 4 egg yolks, the sugar, and a pinch of salt, moistening with the beer in order to get a smooth paste |
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Leave to rise then add the currants |
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Melt equal amounts of butter and lard in a large pan and pour in some paste mixture to make a fairly thick, or very thick pancake. |
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Cook both sides and serve warm with sugar or jam. |
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| Liège waffles |
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Ingredients
For 15 to 25 waffles |
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1 kg of flour |
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75 gr of yeast |
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5 dl of milk and water (at room temperature) |
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50 gr of icing sugar
(fine/caster) |
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2 eggs |
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500 gr of margarine |
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50 gr of honey |
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10 gr of salt |
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vanilla or cinnamon |
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3 gr of baking soda |
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600 gr of sprinkling sugar (large) |
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Make a leavened paste with 800 gr of flour, the yeast, 5 dl of milk and water, the icing sugar and the eggs. Leave to rise for 15 minutes then add the margarine, honey, 200 gr of flour, salt and vanilla as well as the baking soda. |
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Work everything together until you get an even paste and leave to rise for 10 minutes in an area at room temperature |
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Then add the sprinkling sugar and cut up into rolls of 90 to 140 gr depending on the waffle iron you have and leave to rise a bit |
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Cook on a medium heat for large waffles and high heat for irons with shallow grids. |
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