Trappist beer: a legend to be tasted
Every style of Belgian beer has its own twist, but there is a trend worth talking about separately. And it's not even the fact that it was invented by monks - other beers can also boast such a biography - it is the only beverage whose production is still controlled by ancient abbeys. Meet Trappist beer!
History of Creation
The Trappists were descended from disillusioned Cistercians: in 1098 the monks of the Benedictine abbey at Molem, dissatisfied with the order in the community, founded their own monastery. At first, everything went smoothly - the charter based on the precepts of St. Benedict was observed, the monks worked hard and maintained strict ascesis. But over time, discipline in the monasteries began to lag, and the situation might have become critical had it not been for the Abbey of La Trampe, which introduced a series of serious reforms. Thus came the Order of Cistercians of strict observance, whose members were called Trappists.
The Trappist monks did not start brewing beer by chance - the quality of water in those days left much to be desired, so the weak alcohol, purified from harmful bacteria during fermentation, was used as the main beverage. Trappists were famous for their hospitality and mercy. The production grew, the technology of brewing beer improved and finally the monks found their unique recipe. They used special yeasts to make the drink and left it to ferment in bottles. Some abbeys additionally added sugar to increase the strength of the beverage.
But Belgian monk beer only really took off at the beginning of the twentieth century, when the sale of hard liquor was prohibited in drinking establishments. In order to maintain their brand, bar owners began to buy beers that could replace liqueurs. The strength of Trappist beer was unmatched, and the drink immediately gained wide popularity.
Eventually it played a cruel joke on the monks - the brand got a lot of imitators. But in the end, justice prevailed - the court, to which the Trappists appealed, ruled in their favor.
Unique taste
Today only 13 certified breweries make "monastic" beer. All of them are attached to abbeys, and the producers are obliged to fulfill a number of conditions, for example, to send part of the profits to the monastery and charity.
The distinctive features of the Belgian monastic beer are a special thick taste, buttery-fruity aroma and high strength, which can be felt even physically after just a few sips. It is also of a consistently high quality, which is still guaranteed today by the strict control of production.
To taste a real Trappist beer, it is important to choose the right beer restaurant where you know firsthand what tradition is all about. The Lambic Brasserie chain is just such a place: we offer the best Belgian beer and know how to serve it properly. Come on!
A delicacy from the past: who came up with the idea of eating mussels
Contents Back to the past The benefits of mussels How to cook mussels correctly A plate of mussels in sauce, French fries, a glass of wine—a typical meal somewhere on the Atlantic coast of France. In our country, mussels are more of a delicacy, although, unlike oysters, they are not too expensive. But they are very tasty, so you can find them on the menu of almost any restaurant. How did mussels come to conquer the world? And how should they be prepared and eaten? Find all the answers in this article! Back to the past Perhaps dinosaurs were the first to try shellfish. This is because bivalves appeared as early as the Mesozoic era. It is impossible to verify this, but millions of years later, primitive humans definitely tasted seafood—164,000-year-old oyster shells were found in caves. And where there are oysters, there are most likely mussels. The deliberate cultivation and consumption of mussels began much later. The French believe that the first farms were established in Normandy as early as the 8th century. The Irish, on the other hand, believe that their sailors began cultivating mussels on oak poles in the sea in the 13th century. Fishermen from Japan used large stones for this purpose. Modern mussel farms are located all over the world. The process resembles working in a field: small mollusks are attached to a rope using a biodegradable net. The ropes are suspended on floating rafts. After a few weeks, the net dissolves, and the mussels continue to grow, feeding on natural plankton from the water. In just 9–12 months, they reach the desired size. They are then harvested, cleaned, frozen, and sent to stores. The benefits of mussels Just 100 grams of mussels contain more iron than a steak. They contain selenium for immunity, zinc for men's health, phosphorus, potassium, and iodine. Mussels are rich in B vitamins, especially B12, which strengthens the nervous system and improves blood formation. At the same time, they are low in calories—only 77 per 100 grams—and high in protein and beneficial omega-3 fatty acids. A serving of mussels covers half of the daily requirement of omega-3, without the extra calories. How to cook mussels correctly Mussels are versatile: they can be steamed, stewed with vegetables, fried with garlic, or added to pasta. They go well with cheese, lemon, tomatoes, and herbs. It is important to remember that the shells themselves contain a lot of juice, so you should not add too much liquid when cooking. Mussels take only 5–6 minutes to cook. If you overcook them, they can become tough. Open shells are a sign that they are ready, and it is better not to eat closed ones. 10 more useful facts about mussels that every seafood lover should know: — Fresh mussels need to be cleaned both inside and out. To do this, soak them in cool salt water for an hour. Spoiler alert: a lot of dirt will come out of them, which could end up on your plate. But you can't leave them like this for too long — they will die in stagnant water. — Most frozen mussels (both in and out of their shells) are already cooked before freezing. For a salad, simply thaw them; for a hot dish, just warm them up a little. If you overcook them, they will become “rubbery.” — Before cooking, discard any mussels with open shells — they are already dead. After cooking, discard any that have not opened. But don't do this right away — first try cooking them for another minute. Perhaps they are just being stubborn. — Never pour hot water over frozen mussels. To keep them tasty and tender, simply transfer them from the freezer to the refrigerator 12 hours before cooking. — When cooking fresh mussels, do not add water — they will release their own juice. You can add a little white wine for flavor. There is no need to salt them either — they are already salty from the sea water. — Frozen mussels are an inexpensive way to make fish soup rich and tasty. They go best with tomatoes. Add them at the very end, after removing the soup from the heat. — To remove the meat from the shell, use the empty shell from another mussel as tongs. And to avoid losing the delicious juice, serve the mussels with bread to dip in the sauce. — Mussels live in different types of water. The less salty the water, the smaller the mussels. For example, White Sea mussels are small and tender, while New Zealand mussels are very large and dense. — Mussels have fibers that look like seaweed sticking out of them. These are not edible, but special threads (“beards”) that the mussel uses to cling to rocks. Before cooking, simply pull them off sharply to remove them. — Almost any recipe for fresh mussels will work for frozen ones. First, prepare the sauce completely, and add the mussels at the very end: without shells — for 1–2 minutes, in shells — for 2–3 minutes. You can try properly prepared mussels at the Lambic restaurant chain. Our menu features live mussels in Roquefort sauce, tom yum, truffle, and white wine sauce. We also offer a wide selection of other dishes, an extensive beer list, and a consistently welcoming atmosphere. We look forward to seeing you!
01 November 2025
European cuisine: history, characteristics, and popular dishes
Contents The history of European cuisine Types of European cuisine The most popular dishes of European cuisine Italian pizza, Belgian waffles, German strudel, French frog legs... All these dishes, so different, are united by a common concept—European cuisine. It is truly multifaceted, as it incorporates the culinary traditions of all European countries, from Ireland to Turkey. What unites the cuisines of different nations? And what is the basis of famous European recipes? Find the answers in this article! The history of European cuisine The development of European cuisine began in the Middle Ages. The perfection that many recipes have achieved is largely due to the skill of the chefs who served at the courts of kings and noblemen. The cuisine of ordinary people has always been simpler and more modest, and this has also left its mark. For example, the poor often could not afford to eat meat, which led to the emergence of a huge number of dishes made from mushrooms, berries, wild fruits, and herbs. The tastes of Europeans have transformed from era to era under the influence of historical events and the fusion of cultures. However, it is European cuisine that is often referred to as classic because it is based on meticulous selection of ingredients and high standards for their quality and freshness. Types of European cuisine European cuisine can be divided into several categories: — Northern European (Britain, Scandinavia, the Baltic States) — based on fish and seafood dishes. The mild climate of the Baltic States has added the gifts of nature to it: vegetables, berries, grains, and mushrooms.— Central European (Germany, Austria, Hungary, Czech Republic, Poland) — meat dishes, hearty vegetable side dishes, sweet pastries, and beer.— Southern European or Mediterranean (Italy, Spain, Greece, Portugal) — an abundance of fish and meat, high-quality dairy products, fresh vegetables and herbs, and a cult of olive oil and wine.— Western European (France, Belgium, Holland) – famous for its cheeses and dairy products. French cuisine stands out in particular, combining provincial simplicity with aristocratic sophistication. The most popular dishes of European cuisine Let's take a look at five iconic dishes that vividly illustrate the diversity of European cuisine. Belgian waffles If there is a dessert that can win anyone's heart, it is Belgian waffles. They are the pride of Western European, specifically Belgian, culinary tradition. There are two main types: Brussels waffles, which are light, airy, and rectangular, and Liège waffles, which are denser, oval-shaped, and contain caramelized sugar crystals inside. Brussels waffles are served with savory fillings, from meat to fish, as well as with whipped cream, chocolate, fruit, and ice cream. Liège waffles are good on their own and can be eaten on the go as a filling and sweet snack. The secret to their unique texture lies in the special way the dough is prepared, often using yeast and a large amount of butter. Fish and chips This dish is a true symbol of Great Britain and a vivid representative of Northern European cuisine. It consists of golden slices of deep-fried fish (most often cod or haddock) in crispy batter, served with French fries. The history of the dish began in the working-class areas of London in the 19th century. It was a hearty and inexpensive meal, simple and without frills. Traditionally, fish and chips were wrapped in paper and sprinkled with coarse salt and malt vinegar. Salade Niçoise This salad comes to us from sunny Provence and is the benchmark of Mediterranean cuisine. Its basis is freshness and color: ripe tomatoes, boiled eggs, crisp green beans, anchovies, olives, and lettuce leaves. A classic Niçoise salad always includes tuna (fresh or canned). The main feature of the salad is the dressing made from olive oil, lemon juice, garlic, and Provençal herbs. Live mussels in sauce (Moules Marinières) This dish epitomizes the cuisine of the Western European coast. The word “live” means that the mussels are cooked immediately after being caught. The classic method of preparation is Moules Marinières: mussels are stewed in a large pot with white wine, shallots, celery, and aromatic herbs (parsley, thyme). The result is a fragrant broth, which is also eaten. Flemish beef This dish is the jewel of Belgian and, to some extent, French cuisine in the Flanders region. It is a hearty and aromatic beef stew that is simmered for a long time until it is incredibly tender. The main feature and secret of its taste is the use of dark beer instead of wine or broth. Onions, herbs, and often mustard are also added to the stewed meat. Tiramisu One of the most famous desserts, invented in northeastern Italy, in the Veneto region. Classic tiramisu is a layered dessert where light and airy cream made from mascarpone cheese, eggs, and sugar is alternated with savoiardi biscuits soaked in strong black coffee. The finishing touch is cocoa powder, which adds a slight bitterness. Contrary to popular belief, the authentic recipe does not use alcohol, although some variations may include a little Marsala or liqueur. Tiramisu is not baked but refrigerated, which allows it to “mature” and achieve the perfect delicate consistency. You can try delicious European cuisine at the Lambic restaurant chain. Our menu has everything from first courses and hot dishes to exquisite desserts. We also offer an extensive beer list and an excellent selection of wines. Come and visit us—it's cozy here!
01 November 2025