Taste of Belgium
Born in Liège, Baked in Cincinnati Since 2007
The real Liège waffle is dense and caramelized, and Taste of Belgium has been baking it at Cincinnati's historic Findlay Market since 2007. Jean-François Flechet grew up on them in Liège, Belgium, and opened with a 120-pound cast iron waffle maker brought over from home. What Americans call a Belgian waffle, fluffy and syrup-topped, is a different animal.
Every waffle starts with slow-fermented dough rather than batter, enriched with European-style butter and imported Belgian pearl sugar that caramelizes in the press into a crisp golden shell around a rich center. Flechet, now an Honorary Ambassador of the Province of Liège, builds every Taste of Belgium restaurant around that same waffle, shipped nationwide on Goldbelly. The pearl sugar does the sweetening. Syrup was never the point.
The real Liège waffle is dense and caramelized, and Taste of Belgium has been baking it at Cincinnati's historic Findlay Market since 2007. Jean-François Flechet grew up on them in Liège, Belgium, and opened with a 120-pound cast iron waffle maker brought over from home. What Americans call a Belgian waffle, fluffy and syrup-topped, is a different animal.
Every waffle starts with slow-fermented dough rather than batter, enriched with European-style butter and imported Belgian pearl sugar that caramelizes in the press into a crisp golden shell around a rich center. Flechet, now an Honorary Ambassador of the Province of Liège, builds every Taste of Belgium restaurant around that same waffle, shipped nationwide on Goldbelly. The pearl sugar does the sweetening. Syrup was never the point.
