This was published 6 years ago
Brussels places to eat: Chef Yannick Chevolleau's seven dishes you must try
Belgian waffles for sale in Brussels.Credit: Alamy
MOULES-FRITES
Mussels and fries – my favourite Belgian meal. There are many ways to cook the mussels in this popular dish. I am especially fond of the "mariniere" recipe where the mussels are cooked in dry white wine with shallot, parsley butter and a ladleful of fresh cream. Served with beautiful french fries dipped in mayonnaise. Belgian comfort food at its finest.
STOEMP WITH FLEMISH WHITE SAUSAGE
Yannick Chevolleau.
Stoemp is a simple Brussels dish typically made with mashed potatoes. It comes from the Flemish word "stampen" which means to mash food up. We like to pair it with different vegetables such as kale, onion, carrot and sprout. On a grey winter day, I like to pair stoemp with bacon and white sausage made with pork.
MITRAILLETTE
Mitraillette is basically meat covered in french fries and sauce served in a sandwich. I love this street food. I make sure that I consume at least two of these every time I visit Brussels. It contains all the greasy goodness that is characteristic of Brussels. I beg you to try it.
BELGIAN WAFFLE
I love the Belgian waffle. Each bite reminds me of my childhood and what my grandmother used to make for me. She would flavour the waffle with sugar powder dusted on top. For those who really want to taste heaven, try a Belgian waffle with melted dark chocolate.
SEAFOOD PLATTER
A seafood platter is the greatest lunch that you can have in Brussels. Picture a lobster nicely placed on a silver platter with oysters, sea snails, clams, and my personal favourite: the grey shrimp from the North Sea.
TRAPPIST BEER
Belgium has wonderful beer, brewed within the walls of a Trappist monastery. So the quality of each ingredient is outstanding and the beer really tastes Belgian. My favourite is a type of Chimay beer. It contains subtle flowery aromas, hints of cardamom and caramel.
SPECULOOS
This short crust Belgian biscuit is traditionally served on December 5 and 6 to commemorate Saint Nicholas Day. Saint Nicholas is the patron saint of children. The biscuit contains cinnamon spice, cloves, mace, ginger, pepper, cardamom, coriander and anise seeds. It's love at first bite. I like to eat mine from Maison Dandoy in Brussels. See maisondandoy.com
French-born Yannick Chevolleau started his career as a patissier in France, working in several Michelin-starred restaurants. He is based in Tokyo where he is head chocolatier for the Belgian chocolate company, Godiva. He was recently in Melbourne opening Godiva's first Australian store and cafe, in Emporium. See godiva.com
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