What is in season in Brussels. and what to order when the market changes.

Spring

  • Belgian white asparagus (Mechelse witloof asparagus): April to June: white asparagus appears on every brasserie menu, served with butter and a soft-boiled egg.
  • North Sea grey shrimp: Spring is peak season for the crevettes grises, shelled by hand at Sainte-Catherine and worked into croquettes everywhere.
  • Morels and fresh herbs: Late April to mid-May, morels arrive at the Marche du Sablon and the Tanneurs hall; fresh chervil and chives lead the herb counters.
  • First rhubarb and strawberries: Mid-May the rhubarb appears at Marche du Chatelain; Belgian strawberries start mid-June from the Hoogstraten region.

Summer

  • Moules de Zelande (mussels): Mussel season runs July through April but peaks August to October. The Belgian-Dutch Zelande mussels are the standard for moules-frites pots.
  • Belgian endive (witloof / chicons): Witloof is technically a winter crop forced in dark cellars, but it appears on summer salad plates at every brasserie.
  • Cherries and kriek production: Schaerbeek cherries (now mostly Polish) feed the lambic kriek production at Cantillon and 3 Fonteinen each summer.
  • Belgian tomatoes and cucumber: Greenhouse tomatoes peak July to September; the watery Belgian cucumber is a brasserie-salad staple.

Autumn

  • Game (venison, wild boar, pheasant): September to November is game season. Brasseries serve civet of venison; fine-dining rooms run multi-course game menus.
  • Belgian endive (chicons), peak season: October onward, chicons start their proper season. Wrapped in ham, baked with bechamel and cheese as chicons au gratin.
  • Mushrooms and chestnuts: Wild mushrooms from the Ardennes appear at the Marche des Tanneurs and Sablon; chestnuts roast on the Grand Place from late November.

Winter

  • Saint Martin's goose, November 11: Saint Martin's Day on 11 November opens the goose week. Brasseries run roast-goose specials through mid-November.
  • Stoemp and root vegetables: Winter is stoemp season: mashed potatoes with carrots, kale or celery, served with sausage at every Marolles brasserie.
  • Carbonnade flamande: The dark-beer beef stew is at its best November through February. Most brasseries cook it with Chimay Bleue or Westvleteren 8.
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