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By its central position in Europe, Brussels demonstrates that the future of the Union lies in Belgium, and the location of many European Union administrations on the spot is a testament to this. As an international city, it is at the heart of an open country, known to prefer consensus to confrontation (although this trend seems to be reversing more and more when dealing with community issues). As the driving force and backbone of the Union, it hosts the Council of the European Union, the European Commission, the committees and some plenary sessions of the European Parliament, the Economic and Social Committee and the Committee of the Regions... Welcome to the heart of Europe!

How can we talk about Belgium without talking about its hundreds of beers? Pride of the country, ambassadors of Belgian culture, beer is an integral part of the kingdom's landscape, which includes many craft breweries, Trappists and other abbeys.As a national drink, beer can be drunk on any occasion: during a meal, in a café, in a restaurant, alone or in groups. Because beyond the great names of blond beers such as Jupiler, Maes or Stella Artois, each region produces specific beers locally. Beer routes are also indicated in some areas, such as the one starting from Dinant.The strong taste of Belgians for this drink is explained first of all by the temperate climate favourable to the cultivation of cereals, but also by a microbiological environment favourable to the presence of wild yeasts in the air of certain regions. These yeasts are used to make spontaneous fermentation beers (such as Lambic, Gueuze or Kriek), a process unique in the world. Trappist beers are also famous in Belgium, they are beers brewed by monks in abbey. There are 10 of them in the world, and 6 of them are Belgian.

While Brussels sprouts are not always unanimously accepted outside France, Belgian chocolate is more popular. Since the Belgian confectionery invented the praline in 1912, chocolate has been a commodity offered in a packaging that has been designed and patented to preserve all its flavour: the ballotin (which, since 1915, replaced the cone, not very practical because the sweets placed inside it were easily crushed). But Belgian gastronomy is also "haute cuisine": a trip to Belgium will therefore also be an opportunity to taste chicory, babeluttes, flamingoes, waterzoois and other caricoles.