“Couque” is simply the word for pastry. It is used for puff pastries filled with chocolate bars, raisins, apricots, cream or nuts for example. So what is internationally referred to as a “pain au chocolat” is called a “couque au chocolat” in Brussels. Belgium has a strong tradition of baking and pastry-making, and belgians abroad miss their “couques” as much as Italians miss their ristretto.

A few things to taste while you are here:

- The Pain Quotidien’s version of the “MERVEILLEUX”. Meringue, whipped cream and chocolate. Just awesome.

- Gallens’ “MISERABLE”, available at Delhaize. Definitely doesn’t deserve the name.

- “TIRAMISU AU SPECULOOS”, the Belgian version of the Italian Tiramisu. Recipe available in all supermarkets on the packages of Galbani Mascarpone . Just replace the lady fingers with speculoos.