Kortrijkse Bil

 

Contrary to what you might think, this dish is not prepared using chicken legs but veal. It is smoked and packed in tea. The veal is served with a sauce made with stock, shallots, wine and pink peppercorns and the dish is usually accompanied by salsify and croquettes.

Click here to watch the short film with chef Jeroen Meus from the channel Eén programme 'Dagelijkse Kost' on preparing Kortrijkse Bil.


Tip: The butcher Slagerij Mylle always has Kortrijkse Bil on offer; you can also place your order via its online store. The recipe of Kortrijkse Bil is also, for more than 60 years, one of the fixed values of Slagerij Dujardin

 

Location: Slagerij Mylle | Gentsestraat 10-12 | +32(0)56 22 10 11 | info@slagerij-mylle.be

                    Slagerij Dujardin |Wijgaardstraat 38-40-42 | +32(0)56 22 49 11

Kalletaart

The recipe was created by several Kortrijk patissiers in 1977. The fixed ingredients are shortcrust pastry, almond paste, apricots, apples, Calvados and flaked almonds. The tart stays fresh for four days.

The tart's name refers to Kalle, Manten's female better half. Manten and Kalle are the bell-ringers in Kortrijk's belfry.

More info: Bakkerij HoornaertPatisserie Courcelles, Ridder & Hove

Location: Leiestraat 46 | Doorniksestraat 8 | Voorstraat 7

Tip: You can order this delicacy from Bakkerij Hoornaert, Patisserie Courcelles and Patisserie Ridder & Hove.

Kortrijks Beschuit

  • The recipe uses milk bread or 'koekenbrood' (a sweet bread), without raisins or sugar. After it has been cut into slices, both sides are covered with finely crushed sugar candy and baked in a traditional way. The traditional method of preparing this biscuit is highly labour intensive. Watch the short film with chef Piet Huysentruyt about making Kortrijkse Beschuit.

    More info: Bakkerij Hoornaert

    Location: Leiestraat 46 | +32(0)56 20 19 79

    Tip: Delicious topped with a tasty piece of cheese as an accompaniment to an aperitif.

Kortrijkse Peperbollen

In the 19th century, Kortrijkse Peperbollen, cube-shaped pieces of gingerbread, were widely available on Whit Monday. The 'Peperbollenommegang' pageant resulted in a city centre crammed with cake stalls selling nothing but 'peperbollen'. This version of gingerbread was not round but dice-shaped. There were even 'peperbollen' for the rich and 'peperbollen' for the poor. Those destined for the rich contained candied orange, the poor had to be content with raisins. Between 1977 and 2001 this tradition was revived and peperbollen were thrown during the annual Whitsun celebrations at the Grote Markt.

Tip: You can still find this delicacy at Patisserie Courcelles. | Doorniksestraat 8 |  +32(0)56 22 06 81

Vanderfven Jam

The original recipes for Vandererfven's traditionally prepared jams and marmalades were created over a century ago. Since then they have been carefully preserved like priceless treasures. The secrets of these flavoursome jams are: fruit that is selected from all over the world for its exceptional flavour, not too much sugar, no colourings or preservatives, slow preparation in an uncovered pan... and the loving hand of the master jam-maker. 

This jam is traditionally prepared with 55 grams of fruit per 100 grams of jam. The flavour is obtained by using 55 percent superior quality fruit and the finest granulated sugars. Natural apple pectin is added if required. The storage process is carried out using a natural method by pasteurisation. Jam with no added sugar is ideal for diabetics or people that want to reduce their sugar consumption. 

More info: Vandererfven

Location: Doorniksewijk 3

Tip: Sold by Delicatessen Vanderefven