Flemish regional products
There can be no fine dining without good products and ingredients. Thanks to distinct seasons and climate, Flanders’ culinary landscape has grown to become one of the world’s most varied and interesting. Many of our chefs prepare their dishes based on what’s available locally, bringing you the freshest food at the best time.
Flanders reputation for providing exceptional produce is due to the experience and craftsmanship of our farmers, fishermen, hunters and cheese makers. These artisans deliver incredible regional products that are hard to find anywhere else in the world. From when the first white asparagus pop up in April to our hearty winter vegetables like parsnip, you’ll be able to taste the best Flemish regional products in our restaurants all year round.
Flanders has a rich terroir thanks to its impressive artisansChef Gert De Mangeleer - Hertog Jan
Brussels sprouts are known far beyond our borders. The bright green little cabbages brighten up the winter and go perfectly with smoked ham.
Our region is known for its outstanding endive, a winter vegetable that’s characterised by its crunchy leaves and lightly bitter taste.
Our snow-white asparagus, also known as white gold, is world renowned for its delicious flavour. It’s a top seasonal product that we feast on from April until the end of June.
For a long time, parsnip was a ‘forgotten vegetable’, but the white root vegetable has well and truly been rediscovered. It tastes delicious both raw and cooked.
Every year we look forward to the start of the new strawberry season at the start of April. Nothing beats the taste of our juicy, sweet strawberries.
In Flanders, it’s not only our beer that makes use of the hop plant. The white, crunchy hop shoots that grow at the base of the plant are a seasonal delicacy in Flemish kitchens. With their mild, earthy flavour, they have become one of the world’s most exclusive and expensive vegetables.