Gastronomy and terroir

An explosion of flavours and aromas or foods in profusion, Liège province is undeniably a land of regional tradition and cuisine.


Boulet liégois meatball, the star of regional recipes

Among the unmissable flagship recipes, there is of course the very famous boulet à la liégeoise meatball, but also salade liégeoise, Visé goose, real café liégeois or the Liège waffle.


Genuine savoir-faire in cold cuts 

The abundance of traditional products such as cold cuts, terrines and boudin sausages (more than 30 varieties) comes from a well-preserved tradition upheld by our master butchers, farmers and other gastronomic confraternities.


Beer, syrup, cheese and chocolate... outstanding products

The brewing tradition in Liège is upheld by a number of passionate craft brewers who offer divine nectars including Curtius, Elfique, Warsage, Botresse, Saint-Antoine, etc.

Alchemists and the heart and soul of the party for centuries, the Liégeois make wise use of their land’s natural riches to create some exquisite beverages. Of particular note among them are ciders, pèkèts, wines from the slopes of the Meuse, Elixir de Spa and even a Belgian Single Malt Whisky that has won prizes internationally! 

Based on apples and pears from the orchards of the Pays de Herve, sirop de Liège is the unmissable companion to our regional dishes and our famous fromage de Herve, Belgium’s only “protected designation of origin” (PDO) cheese.

Apart from fries and beer, if Belgium is known around the world for its cuisine, it is without a doubt thanks to its chocolates. Jean-Philippe Darcis and Jean Galler, craftsmen and master chocolatiers of international renown, are their spearheads. Macaroons, langue de chats, grand cru chocolates, ice creams and pastries will tempt all chocolate-lovers.