Liège Foodways

Subregional

LIÈGE, the Meuse city and a prince-bishopric for eight centuries: the LIÈGE WAFFLE, of brioche dough with pearl sugar that caramelises; boulets à la liégeoise, meatballs in a sirop de Liège sauce; salade liégeoise; péket, the local jenever; the Sunday Batte market, the largest in Belgium; and, in the country around it, HERVE and SIROP DE LIÈGE. Verviers and Spa, whose mineral water gave the word "spa" to the world.