HI
I guess Ive missed the boat with this - but from our perspective, the food here is glorious. The basic ingredients are really good, and restaurants are no more expensive than Amsterdam - and quality incomparable! Is a key factor that keeps us here.
That said, we have just dumped our 'favorite' restaurant Ricotta & Parmisan in Brussels centre which really served up a disastrous meal - and epitomises some of the issue. No starters showed up, mains all wrong, a veggie got meat and still no apology or gesture whatsoever. Turns out it was the manager we were dealing with - but unlike in UK/US/Anywhere, he simply couldnt understand our disappointment!
So I sadly cannot recommend R&P - but happily, there are hundreds of amazing restaurants here (which you'd think would ensure higher standards). And curiously, none will served tap water if you're cheeky enough to ask!!! Maybe that's for our own good!!!
OH one other curiousity - the milk is bizarre. Mine goes bitter rather than sour after a few days... But frankly, every other aspect of dining in or out in Belgium are remarkable.

dominiques (Sep 1 2008, 04:51 PM) said: > original post
Hi,

I'm a Belgian journalist working for Vacature magazine, curious to what expats think about the food culture in Belgium and the quality of Belgian cuisine. In fact, I'm writing an article on '10 reasons for foreigners to come work in Belgium'. To give some colour to the aricle, it would be nice of someone of the expats on this site would be willing to write something on the Belgian cuisine.

Vacature is a job and work related magazine (www.vacature.com is the website) which comes as an enclosure in the weekend edition of De Tijd, De Morgen en Gazet Van Antwerpen/Belang van Limburg.

Please contact me urgently if you'd like to cooperate.

Thank you,

Dominique Soenens