2024-01-02 05:20:00
This is the recipe that Belgians love. Comforting as is not allowed and deliciously invigorating, it serves as a little national pride. Proof of its success, a “Boulet de Cristal” has even seen the light of day, awarded to the restaurateur whose recipe is closest to the local tradition.
The recipe for happiness according to former Top Chef candidate Paul Delrez:
A family recipe kept secret
It is the Confrérie du Gay Boulet, created in 1996, which awards the prize each year. After having scoured all the tables in the region, she handed over her title to the most successful Liège boulet. The big winner this year? Restaurant the In-between located in Grivegnée. Liégeoise boulets come in the form of large balls of minced meat, subtly browned on the sides and simmered in a sweet and sour sauce with Liège syrup. All accompanied by equally golden and crispy fries.
But why go all the way to Entre-deux to taste them? Because here, nearly 20 kilos of meatballs are prepared every week. Everything is homemade and the chef was directly inspired by an old family recipe kept extremely confidential. Let’s not even talk regarding the price. €8 for a ball and €11 for two pieces. As for sauces, four flavors are offered: the famous Liège sauce, a cream and mushroom sauce, a Provençal sauce or a pepper sauce. Last year, it was the restaurant “Le Bôbar Friterie du Baty” in Beyne Heusay which won the famous Boulet de Cristal.
The editor’s favorite
And on the editorial side, if we had to suggest an address, where would it be? Exit the small traditional bistro, we go to the first food market in Liège: La Grand Poste. Over there, the stand @poule.house serves Liégeoise-style boulets which are tasted according to a 100% local recipe, and bathed in a sauce made from Makadam beer: a very dark beer created on site. Fans of Lîdje balls, you now know where to go!
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