Brussels
Cuisine

Brussels is well known for its local waffle, its chocolate, its French fries and its numerous types of beers. The Brussels sprout, which has long been popular in Brussels, and may have originated there, is also named after the city.

Owing to Brussels' cosmopolitan population, almost every national cuisine in the world can be found there. The gastronomic offer includes approximately 1,800 restaurants (including three 2-starred and ten 1-starred Michelin restaurants), and a number of bars. In addition to the traditional restaurants, there are many cafés, bistros and the usual range of international fast food chains. The cafés are similar to bars, and offer beer and light dishes; coffee houses are called salons de thé (literally "tea salons"). Also widespread are brasseries, which usually offer a variety of beers and typical national dishes.

Belgian cuisine is known among connoisseurs as one of the best in Europe. It is characterised by the combination of French cuisine with the more hearty Flemish fare. Notable specialities include Brussels waffles (gaufres) and mussels (usually as moules-frites, served with fries). The city is a stronghold of chocolate and praline manufacturers with renowned companies like Côte d'Or, Neuhaus, Leonidas and Godiva. Pralines were first introduced in 1912 by Jean Neuhaus II, a Belgian chocolatier of Swiss origin, in the Royal Saint-Hubert Galleries. Numerous friteries are spread throughout the city, and in tourist areas, fresh hot waffles are also sold on the street.

As well as other Belgian beers, the spontaneously fermented lambic style, brewed in and around Brussels, is widely available there and in the nearby Senne valley where the wild yeasts that ferment it have their origin. Kriek, a cherry lambic, is available in almost every bar or restaurant in Brussels.

Brussels is known as the birthplace of the Belgian endive. The technique for growing blanched endives was accidentally discovered in the 1850s at the Botanical Garden of Brussels in Saint-Josse-ten-Noode.
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