Boulets à la Liégeoise facts for kids
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| Course | main |
|---|---|
| Place of origin | Belgium |
| Created by | Géraldine Lapin |
| Main ingredients | ground meat, bread crumbs, onion |
The boulet à la liégeoise is a super popular Belgian dish. It's made from tasty meatballs served in a special sweet-and-sour sauce. You might also hear it called boulet sauce lapin, boulet (sauce) chasseur, or simply Boulets. This delicious meal comes from the city of Liège in Wallonia, a region in Belgium.
What is Boulet à la liégeoise?
Just like many old family recipes, every cook has their own special way to make boulet à la liégeoise. But usually, it has one or two big meatballs. These meatballs are bigger than smaller ones, which is why they are called boulets.
They are made from a mix of pork and veal or beef minced meat. Other ingredients include bread crumbs, onions, and parsley. The meatballs are first cooked until they are golden brown. Then, they simmer slowly in a sweet and sour sauce.
The Special Sauce
The sauce is a key part of this dish. It's made with onions, vinegar, brown sugar, and a special thick syrup called Liège syrup. It also has Corinthian raisins for extra flavor.
This sauce is famously called sauce lapin. But don't worry, there's no rabbit in it! It's named after Madame Géraldine Lapin. She was the wife of Ernest Lapin, who worked as a tax collector in Liège a long time ago.
How It's Served
Boulet à la liégeoise is a true favorite in restaurants and chip shops in Liège. It's also well-known across Belgium. People usually eat it with crispy French fries. When served this way, it's called boulets-frites. It often comes with mayonnaise and a fresh salad, or sometimes with sweet apple sauce.
Many places in Liège specialize in this dish. Most restaurants and chip shops there serve it. There's even a company that makes it in large amounts for everyone to enjoy!
The Diamond Boulet Award
There's a special group called the Gay Boulet Brotherhood. Since 1996, they have given out an award called the Diamond Boulet. This award goes to a restaurant that makes the boulet à la liégeoise closest to the traditional recipe. It's a big honor for chefs in Liège!
Here are some of the places that have won this award:
- In 1997, the restaurant Le Bouche à Oreille in Boncelles.
- In 1998, Friterie des Moges in Rotheux.
- In 1999, the brasserie Le Lulay Al Copète in Liège.
- In 2000, Le Bouche à Oreille won again!
- In 2002, the restaurant La Liégeoise (chez René) in Ans.
- In 2003 and 2004, Café Lequet (Chez Stockis) in Liège won.
- In 2005 and 2006, Le Dernier Ragot in Liège won.
- In 2007, Le Vin sur Vin in Liège.
- In 2008 and 2015, Au Point de vue in Liège.
- In 2009 and 2010, Chez Adam in Visé won, sharing the award in 2010 with L'Amirauté in Tilff.
- In 2011, Chez Philippe in Liège.
- In 2012, Friterie du Longdoz in Liège.
- In 2013, Chez Pol in Nandrin.
- In 2014, Le Saint-Grégory in Liège.
- In 2016, Rive Droite in Chaudfontaine.
- In 2017, Aux Chandelles in Grivegnée.
