Belgian cuisine

Belgian cooking is French technique on Flemish ingredients, and nearly everything in it meets beer somewhere.

Beer here is an ingredient on the level of wine in France: meat is braised in it, mussels steamed in it, sauces made from it. There are enough styles to match a beer to a dish the way one matches wine.

Chips are a Belgian invention and are fried twice, first at a low temperature and then at a high one. The same principle as British fish and chips, and the argument over who did it first has not died down.