BEST Random FOOD TOUR Brussels | Belgium Food | Belgium Waffles (The road of the beer Part 02)

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I love beer, but I don’t know much about it. So let’s discover it in the beer country Belgium and the local food specialties.

To make this adventure more fun, I hitchhike, I don't have any internet assistance, I can only rely on local people and if I don’t respect it I give 5 euros to a charity. Come with me in my adventure, and be ready to be hungry.

Charity collect: https://donner.actioncontrelafaim.org...

Part 03/03 of my journey on the Road of the Beer

In this episode, I discovered the goat yes, an institution restaurant, and the Belgium waffles

Adresses

Chez Malou Bomboka - dinner (city: Brussels, Belgium)
La Clef d'Or - Lunch (city: Brussels, Belgium)
Maison Dandoy - Waffles - (city: Brussels, Belgium)

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Beer in Belgium (source info: wiki)

Beer in Belgium includes pale ales, lambics, Flemish red ales, sour brown ales, strong ales and stouts. In 2018, there were 304 active breweries in Belgium, including international companies, such as AB InBev, and traditional breweries including Trappist monasteries.On average, Belgians drink 68 litres of beer each year, down from around 200 each year in 1900. Most beers are bought or served in bottles, rather than cans, and almost every beer has its own branded, sometimes uniquely shaped, glass. In 2016, UNESCO inscribed Belgian beer culture on their list of the intangible cultural heritage of humanity.

The Belgium waffle (source info: wiki)

A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties.[1] Waffles may be made fresh or simply heated after having been commercially cooked and frozen.

Maison Dandoy (source info: maisondandoy)

Dandoy House, a Family History
Our great-great-great-grandfather, Jean-Baptiste, was a skilled baker. In 1829, he opened his first shop on Herb Market Street. Thirty years later, he moved to Butter Street, where he taught the trade to his son, Philippe. This is where the Dandoy dynasty thrived. 150 years later, butter and sugar still reign there under the cheerful gaze of Saint Nicholas

Dandoy House, Fresh and Natural Ingredients
During the first half of the 20th century, Dandoy House held its course under the guidance of Jean-Philippe, the son of Philippe, and later under his daughter Fernande and her husband Valère Rombouts. The period of the Second World War was challenging, and fortunately, there was the crispy sweet biscuit. It was only in 1948 that Fernande and Valère resumed the production of all their specialties. Demanding in terms of the quality of their raw materials, neither the post-war butter nor sugar had satisfied them until then