7 Must-Try Belgian Beer-Based Dishes in Brussels’ Historic Restaurants

7 Must-Try Belgian Beer-Based Dishes in Brussels' Historic Restaurants - Beer Braised Rabbit Stew at Aux Armes de Bruxelles with Duvel Marinade

The Beer Braised Rabbit Stew at Aux Armes de Bruxelles is an interesting take on traditional fare in Brussels. The use of Duvel beer in the marinade is quite prominent, imparting a strong flavor profile to the tender rabbit. The restaurant itself, operating since 1921, certainly has an old-world feel with its Art Nouveau style, though the tourist crowds can add to the noise level. The stew is an example of the many ways local beers find their way into the cooking pot in Belgium, and while the value might not always be stellar based on reviews, the historic setting at least gives a nod to the past. This is a good example of traditional, beer-heavy dishes in a city that is packed with it. This, alone, might be enough to warrant a look-see at Aux Armes de Bruxelles for many visitors.

The rabbit stew at Aux Armes de Bruxelles, braised with Duvel, presents an interesting study in flavor extraction. Beer braising not only serves to tenderize the rabbit through protein caramelization at high temperature, it also fundamentally alters the texture of the meat. The high carbonation level in Duvel, beyond its well known, potent taste profile, also assists in breaking down collagen, leading to a uniquely succulent result. With its fairly high ABV of 8.5%, Duvel isn't just a simple flavoring agent; its alcohol acts as a solvent which extracts and intensifies the herbs and spices added during the cooking process making it much more than the use of simple cooking wines. The choice of rabbit itself is significant, as it offers a leaner, yet protein-rich option in comparison to more common meats and has been a part of local, rural diets for centuries. Serving these locally sourced proteins in this traditional manor makes sense as both ingredients have been a staple in Belgian culinary history. Such recipes demonstrate a resourceful and intelligent use of local ingredients. The complex flavor experience is also notable as the bitterness of the hops in the Duvel is not just a one-note addition to this dish as they also can enhance the perceived sweetness of the accompanying ingredients as they interact on the palate. From a food preparation standpoint, it's interesting to note the long cooking times required for this preparation style also eliminate the risk of harmful bacteria that could make the dish unsuitable for consumption. If prepared properly, it can be enjoyed days after preparation. It is also worth noting the interplay of the dish with the drink as it is recommended that a lighter beer accompanies this rather intense dish. The carbonation of such a light beer serves as palate cleanser making each bite feel new and helping to create a more enjoyable experience. The restaurant where this dish can be found, Aux Armes de Bruxelles, having been established in the late 1800s adds a historical dimension, as one can experience food based on culinary traditions that have been maintained for many generations.

What else is in this post?

1. 7 Must-Try Belgian Beer-Based Dishes in Brussels' Historic Restaurants - Beer Braised Rabbit Stew at Aux Armes de Bruxelles with Duvel Marinade
2. 7 Must-Try Belgian Beer-Based Dishes in Brussels' Historic Restaurants - Gueuze Ice Cream at Chez Leon in Rue des Bouchers
3. 7 Must-Try Belgian Beer-Based Dishes in Brussels' Historic Restaurants - Beer Battered Cod at La Roue d'Or Using Saison Dupont

7 Must-Try Belgian Beer-Based Dishes in Brussels' Historic Restaurants - Gueuze Ice Cream at Chez Leon in Rue des Bouchers

At Chez Léon, located on Rue des Bouchers, the Gueuze Ice Cream is a somewhat unexpected detour from the usual Belgian dessert options. This creation blends the tartness of gueuze beer with the sweetness of ice cream, resulting in a flavor that can either intrigue or disappoint depending on your tolerance for that sort of mix. While this is hardly the only interesting food choice Chez Léon presents (they do have lots of mussels), the use of local beer adds a touch of Belgian character to what could otherwise be a simple dish. The restaurant itself, around since 1893, has a certain old-world charm about it but, depending on the crowds, it can feel a bit too touristy. So, while the restaurant does not score uniformly great, the Gueuze Ice Cream does provide an interesting culinary experience for those looking to broaden their list of beer-infused items they sample. As far as Brussels’ food landscape is concerned, this is one of those instances where beer seeps into areas that may not be obvious at first glance but perhaps worth a try at least once.

Chez Leon, located on Rue des Bouchers, presents an intriguing study in food science with its Gueuze ice cream. This dessert is not just a simple frozen treat; it’s a complex experiment melding the tanginess of a classic Belgian sour beer with a creamy base. The Gueuze, a product of a specific fermentation involving secondary processes, has a multi-layered taste profile. These many volatile compounds released while the dessert melts make every spoonful a different tasting experience.

The original Gueuze beer often packs an alcohol punch between 6% to 8%, but the process of turning this into ice cream diminishes that to below 1%. The correct temperature at serving is as critical with this concoction as it is with the original drink itself. Slightly above freezing, the complexities of aroma and flavor in the Gueuze are released. This mirrors beer aficionados’ need to enjoy Gueuze at precisely controlled temperatures to enhance tasting notes.

Getting the emulsification of the recipe correct is key. The delicate balance of acidic beer to rich cream is not a given, and not well done, the mixture can split, ending up with a less than desirable texture. The specific yeast used in Gueuze adds a layer of unique complexity. When this is combined with the cream, it produces sour, almost unexpectedly tangy tastes which do challenge what we commonly understand ice cream tastes like.

The recipe used at Chez Leon adds further layers by way of local herbs and fruits. The resulting dessert presents a mix of added aromas, tastes, and textures all adding to the multisensory experience. While conventional ice cream relies heavily on sugar, the natural sugars present in Gueuze are added to the base resulting in a less sugary treat that still tastes naturally sweet.

It’s interesting to note how the microbiological processes involved in the freezing stages modify the flavor composition of the original Gueuze. This creates new subtleties compared to the original beer, often baffling well educated palates. The Gueuze ice cream presents a wonderful intersection between beverage and dessert, challenging long-held assumptions about both categories. This is a fine example of Belgian creative energy when it comes to adapting traditional ingredients and presenting them in novel experiences.

7 Must-Try Belgian Beer-Based Dishes in Brussels' Historic Restaurants - Beer Battered Cod at La Roue d'Or Using Saison Dupont

At La Roue d'Or, the Beer Battered Cod, made with Saison Dupont, is a prime example of how a simple dish can be elevated with the right beer. The batter, light and crisp, gains a distinctive edge from the Saison's flavor profile, complementing the flaky cod within. Fresh and well-executed, this showcases how regional beers can transform basic recipes. The experience is not just about taste; it's a snapshot of Brussels' culinary traditions in action. This offering represents the creative thinking of Belgian cooking, making it an important culinary experience for those looking to dig deep into Brussels' food history.

The Beer Battered Cod at La Roue d'Or, prepared with Saison Dupont, presents an intriguing case study in the interaction of specific brewing techniques with traditional food preparation. Saison Dupont's fermentation, which uses a distinct mix of yeasts and bacteria, results in a peppery, fruity profile that subtly permeates the batter adding depth. The protein in the Saison interacts with the flour during the frying process and, when heated, creates a gluten network which is key to a crispy exterior. The high carbonation of the Saison is instrumental, creating air pockets in the batter as the CO2 expands, resulting in an airy texture. At 6.5% ABV, the alcohol content of the Saison serves as a solvent extracting subtle nuances from the herbs and spices that a water-based batter could not. Precise temperature control is paramount. The oil temperature is crucial between 350°F and 375°F during frying. At this range, the moisture is vaporized, while the sugars are caramelized to give the batter its appealing color. The cod, selected not only due to abundance but for its sensory character, is a great partner to the spiciness of the Saison. Its mild sweetness lets the beer's pepper and citrus hints come through without overpowering. If, and when, it is enjoyed with a glass of the same brew, it serves to cleanse the palate between bites, acting as a refreshing counterpoint to the richness of the batter. The particular yeast strains can result in lactic acid, which gives a tart undertone that complements the fried cod and, it also contrasts pleasantly with any accompanying sauces. The use of beer in batter exemplifies how beer functions as a key ingredient and not just a beverage in Belgian cuisine. La Roue d'Or’s deliberate choice of Saison Dupont displays a focus on using local ingredients enhancing the overall experience and highlighting the ongoing shift in modern culinary practices toward increasingly complex flavors. The restaurant elevates common dishes to new levels by employing high-quality craft beers and pushing long held traditions of combining food and drink.