Abbey cheese and beer, traditional dishes such as the Escavèche, regional liqueurs like the Espinette de Thiérache… It will be love at first bite, at first sip!

Escavèche

Don’t leave Chimay without tasting this amazing speciality ! This, originally, was a way to preserve meat and fish with vinegar. Today, the dish is prepared with eel, sometime trout and eaten cold, two days after being made for the flavours to develop fully.

Chimay beer

This Trappist beer, brewed within Scourmont Abbey, was created by monks in 1862. Its character and fragrant qualities are now known all over the world… Chimay Triple, Dorée, Rouge or Bleue: which one will be your favourite?

Chimay cheese

 Made, like the beer, by the Trappist monks from local ingredients: the milk comes from farms right by the dairy. Along the years, more creations were added, including one washed with Chimay beer…

L’Espinette de Thiérache

This aperitif blends local hawthorn sap with wine. An unexpected but absolutely delicious combinations, which can also be used in cooking.

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Wallonia, Destination Nature
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