Ham and Endive Gratin

While a certain weeing statue in Brussels may be more famous, the ham and endive gratin is not far behind. A favourite of home-cooks and chefs, endives are wrapped in ham and then smothered in a creamy, cheesy sauce. Beer is sometimes added to the recipe but it’s hard to improve upon this national classic.

Rodenbach

Rodenbach’s Flanders red ale has a lovely vinous character with notes of berries, cherries and vanilla. These, coupled with its puckering acidity, make for an appealing contrast to the salty, savoury ham while its highly refreshing and effervescent finish is ideal to cut through the dish’s creaminess.