A slow-cooked beef stew made with dark beer, onions, and a touch of brown sugar, offering a sweet and savoury balance. ¹⁾

Fresh mussels steamed in white wine, garlic, and herbs, served with crispy golden fries—a regional classic. ²⁾

Toasted bread topped with a melted mix of beer, cheddar cheese, mustard, and Worcestershire sauce, sometimes with an egg on top. ³⁾

A terrine of chicken, rabbit, and pork cooked in a jelly-like aspic, traditionally served cold with fries. ⁴⁾

A savoury tart made with Maroilles cheese, a pungent yet delicious speciality of the region. ⁵⁾

A traditional sausage made from pork intestines, often grilled and served with mustard or fries. ⁶⁾

Endives wrapped in ham, covered in a creamy béchamel sauce, and baked with a generous topping of melted cheese. ⁷⁾

A brioche-like cake with a rich, buttery texture, often enjoyed as a treat with coffee or tea. ⁸⁾

Chicken braised in beer with onions, mushrooms, and herbs, creating a deeply flavourful dish. ⁹⁾

A salad featuring crisp endives, walnuts, blue cheese, and a vinaigrette, highlighting local produce. ¹⁰⁾

A leek pie with a creamy filling, encased in a buttery pastry crust—perfect as a light meal or appetiser. ¹¹⁾

These small, nutty-flavoured potatoes are often steamed or roasted and served with butter or as a side dish. ¹²⁾

Layers of smoked beef tongue and foie gras, served cold as a luxurious appetiser. ¹³⁾

Thin pancakes made with beer in the batter, lending a light, airy texture, often filled with sweet or savoury ingredients. ¹⁴⁾

A regional twist on the classic Italian dessert, using spiced speculoos biscuits instead of ladyfingers. ¹⁵⁾