A rich history of Flemish cooking
Many of our Flemish regional dishes and specialties can be traced back to the Middle Ages.
“Hennepot” or "Potjesvlees" (a small terrine containing chicken, rabbit and veal meat) has been made the same way for the last 600 years in the Westhoek (West-Flanders). The combination of bitter, sweet and sour flavors, which can be found in many Flemish dishes, also originates from that period.
This historic combination can be found in specific beer-inspired dishes, such as braised chops, or traditional fare served at local village fairs, such as rabbit stew with prunes or meatballs with cherries. Our "Green Eel" requires no less than 10 different herbs.
Story created on June 27, 2012