Liège has a great diversity of restaurants, thanks in part to the various ethnic communities here. Italian, Spanish, Turkish, North African, Greek, and other immigrants have settled in the city and brought their favorite dishes with them. The popularity of Walloon cuisine adds regional specialties to the mix.

Local Heroes -- The Liégeois are especially fond of their boudin blanc de Liège (white sausage); grives (thrushes) and goose; boulet frites avec sirop de Liège (meatballs in a sauce made from pear-and-apple syrup, served with french fries); tarte au riz (rice flan); bouquette (a kind of pancake); botées aux carottes ou au chou (a kind of stew made with potatoes, cabbage or carrots, and meat such as pork or sausage); and salade liégeoise (potatoes, onions, bacon pieces, vinegar, and beans).

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