🍟🇫🇷 INSOLITE | Gabriel Attal passe derrière les fourneaux à la braderie de Lille pour servir des moules-frites. https://t.co/l83HlA4ed5 #BraderieDeLille #MoulesFrites #Gastronomie
The article explores the evolution of Belgian cuisine, often perceived in France as a simple, less sophisticated variant of French cuisine, and highlights the emergence of iconic dishes such as mussels and fries, while emphasizing the historical and social importance of Belgian gastronomy since the 19th century. (translated)
“En France, on considérait que la cuisine belge n’était qu’un avatar de la cuisine française, en moins recherché”
