| Namur cuisine | |
 | |
| The Trappists of Rochefort | |
| Information | |
| Country | .svg/20px-Flag_of_Belgium_(civil).svg.png){kind=small} Belgium |
|---|---|
| Region | Namur province |
| Unmissable | * Rochefort beers * petitgis with vegetables |
| Location | |
 50 ° 18 ′ 0 ″ N 4 ° 51 ′ 0 ″ E | |
The Namur gastronomy is the testimony of the flavors, the know-how and the terroir of the Namur province in Belgium.
Cold cuts and meats
Condiments, herbs, oils and vegetables
Prepared dishes and / or specialties
- Notice – Puff pastry sheath, stuffed with mince, served hot.
Fish, seafood, crustaceans and molluscs
- Petitgis with vegetables – Little grey (Helix aspersa aspersa) sweated in a brunoise of vegetables, dry white wine, sour cream then sprinkled with herbs of your choice: chives, flat-leaf parsley, coriander, mint.
Cheeses and dairy products
A Huy ball.
- Huy dumpling – Soft, washed rind, skimmed raw cow's milk cheese. Contrary to its name, this cheese was not created and was never produced in the Mosane city of Huy. Its creation dates back to the end of the Second World War when Marie Cibour, a resident of Havelange in the Namur Condroz began to produce this cheese from partially skimmed or whole cow's milk.
- Romedenne dumpling – Fresh cheese made from cow's milk, home-made or artisanal. The skimmed milk is poured into a tank containing the curds from the previous production. After drawing off the serum, this curd is drained, crumbled and placed on standby for 3 days then remixed and shaped into a 200 g or 400 g ball. It goes into the making of the flamiche dinantaise.
- College of Ciney – Cheese made from cow's milk, pressed, semi-hard and uncooked. It produces artisanally in the municipalities of Ciney, Hamois and Havelange.
- Floreffe – Triple cream cheese made by craftsmen from whole cow's milk, without fermentation and enriched with a certain percentage of fresh cream so as to contain 75% fat on the dry extract. Not being seeded, it has no rind.
- Maredsous – semi-hard cheese with orange rind producedMaredsous Abbey. It is matured in the cellars of the monastery, where the regular temperature of 12 ° C and the humidity of 95% promote the development of the flora responsible for transforming the curd into cheese. Each cheese is hand washed, starting with the oldest. Indeed, the water taking care of the flora found in the cellars of the abbey as well as on the oldest cheeses is then used to wash the youngest cheeses. Note that processed cheeses with the designation "Maredsous", if they are well made from this cheese, are not produced at the abbey.
Breads, desserts, fruits, jams, sweets and sweets
A display of Dinant couques.
- Couque de Dinant – A sort of extremely hard biscuit made from honey and wheat flour, molded in pear, walnut or beech wood molds in a variety of shapes: animals, various objects, characters, floral motifs, etc. Baked in an oven preheated to 300 ° C for 15 min, that is to say as soon as the honey is caramelized, the Dinant couque hardens as it cools, allowing it to keep indefinitely.
- Couque de Rins – Soft variant, by adding sugar, of the couque de Dinant. It owes its name to its creator from Dinant at the end of the XIXe century François Rins.
- Flamiche dinantaise – tart made with fatty cheese (Romedenne dumpling) butter and eggs. For quality reasons, pastry chefs usually only make it to order. Traditionally, it is eaten with a glass of Burgundy wine. According to legend, a farmer from Romedenne going to Dinant with the products of her farm to sell them at the market fell and all the ingredients of her tote were mixed up. She ran to a friend's house baking her bread. From a dough she made a pie, put the mixture from the tote in it and put everything in the oven. This is how the flamiche would have been born.
Drinks, wines and spirits
- Be careful with alcoholic drinks: the abuse of said alcohol is dangerous, so consume and drink in moderation.
Waters
Various drinks
Beers
A bottle and a glass of Sara made from buckwheat.
- Blanche de Namur – White beer in a 25 cL bottle with an alcohol content of 4.5% brewed by the Brasserie du Bocq To Purnode.
- Ciney – Three kinds of beers: the Ciney blonde and the Ciney brunette each with an alcohol volume of 7% as well as the Ciney Special with an alcohol volume of 9% However, you should know that these beers have never been brewed at Ciney. Until 2000, they were brewed in the Province of Walloon Brabant on behalf of a Ciney beer merchant and according to the recipe developed by the latter. Currently, it is brewed by Alken-Maes in the Limburg province but still according to the original recipe.
Recognized abbey beers
- Maredsous – Three different beers: the Maredsous Blonde containing 6% alcohol (today still consumed by the monks of the abbey during the midday meal), the Maredsous Brown containing 8% alcohol and Maredsous Triple with an alcohol content of 10% Curiously, this beer was never produced on the premises of the abbey of Maredsous but is brewed by Duvel Moortgat in the province of Antwerp under the supervision of the monks.
- Ramee – Two beers in 33 cl bottles: the Ramée Triple Blonde and the Reamed Triple Amber each drawing 7.5% alcohol as well as two beers sold in barrels: the Ramee Blanche with an alcohol volume of 5% and the Reamed Blonde pulling 6.8% alcohol. The name “Ramée” comes from the fact that, between 1216 and 1796 (date of confiscation), these beers were produced by the abbey of La Ramée in Jauchelette. It is now brewed by the Brasserie du Bocq To Purnode.
Trappist beer
- Trappists Rochefort
