Casper, a ghost kitchen in Ghent.
Edibles & Potables is a weekly Sunday morning excursion in consideration of culinary topics falling outside the boundaries of our metropolitan Louisville coverage area.
Gastronomy is among the more useful hobbies to indulge when visiting Belgium, particularly for beer lovers (I’ll leave the suggested pairings for anther day).
Belgian cuisine is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food.
Belgian meals lend themselves to rhapsodies: moules-frites (mussels and fries), carbonade flamand (beef stew), waterzooi (fish stew), konijn (rabbit) in geuze, filet américain (steak tartare) and paling in ‘t groen (eel in green sauce, a personal favorite).
At the same time, traditional dishes like these are just one aspect of eating in Belgium. There are burger joints, pizzerias...
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