Belgium: ‘The Aroma of Herbs and Spices in Mustard Shops Enchants Me’

My passion for Belgian delicacies ignited during my experience in the amateur Tour of Flanders a few years back. The refreshment points along the route were brimming with packages of Meli honey waffles and Meli honey cake. I indulged to such an extent that I felt withdrawal symptoms after savoring the last one at the end of the grueling 167-mile trek.

On every visit to Ghent thereafter, my first destination is always a local grocery store where I stock up on these delightful snacks. Onc my bags are filled, I head over to Tierenteyn-Verlent, a mustard shop nestled in Groentenmarkt. The establishment’s 19th-century ambiance resembles an old apothecary, enveloped by comforting scents from spices and herbs used in their freshly crafted mustards, made daily in wooden vats right on site.

A brisk walk leads me to Mokabon, a café that has retained its 1950s charm with original design elements—an elegant wooden bar, vibrant red walls, and quaint round tables. At the counter, they offer home-roasted coffee beans (they’ve been roasting as the late 1930s), beautifully packaged in distinctive yellow and red bags.

Oh! And during that first trip, I also returned home with a belgian bicycle.
Andy Pietrasik

France: ‘Shelves of Delicacies Tempt My Palate’

The central aisle of my local Lidl cannot compare to what awaits you inside French supermarkets! On one occasion, I bought six large saucissons from an hypermarché , each accompanied by a complimentary Laguiole-style steak knife; eventually even our dog turned his nose up at those dried sausage treats!

You know how they say French style is unmatched? This elegance extends into their supermarkets where every brand is meticulously arranged with labels facing forward—a siren call for any food lover!

The Bonne Maman jam section showcases perfectly aligned jars featuring quintessentially Gallic flavors such as mirabelle intense (intense mirabelle plum), coings ‌ (quince), figues violettes (purple figs), and reines claudes⁢ (greengages). Identifying various types of fromages blancs or crèmes fraîches could easily qualify as an expert-level challenge on Mastermind! And let’s not overlook cheese—there are countless varieties hailing from Normandy or Auvergne-Rhône-Alpes regions.

Apart from wines wich are always delightful; my favorite sections include tins filled with terrines like wild boar (terrine ​de sanglier), rabbit (< em >terrine de lapin), or pork liver pâté (< em >pâté du dimanche); cassoulet made using duck meat paired alongside Toulouse sausages; plus confit de canard—a dish that evokes memories akin to Proust’s famous madeleine! A swift dash through snack aisles yields armfuls of Lay’s crisps flavored only available here—like paysanne ‍tapenade flavor—and buttery galettes au beurre biscuits alongside Haribo Pik Dragibus sweets.
AP