Flemish cooking, dish by dish
What the dishes you will see on our menus really contain.
Our own photograph
Carbonade flamande
Beef simmered for a long time in brown beer, with onions and gingerbread spread with mustard that melts into the sauce and binds it.
The balance comes down to sugar: the gingerbread and the brown sugar must answer the bitterness of the beer, never cover it. A carbonade that is too sweet is a carbonade gone wrong.