Our local delicacies

From sweet to savoury, including local products, so a wide range of delicacies!

Wherever you go in Picardy Wallonia, a tasty treat awaits you. From fruity aperitifs to the endive sort, from sweets to lapin perdu (rabbit), our local skills will surprise you. Each town has its speciality: Tournai, Ath, Brunehaut... Treat yourself to organic products grown in Wapi, including strawberries, vitelotte potatoes, pumpkins, and more.


Le Tournaisien 
Very sweet cherry-based aperitif but thoroughly gourmet.

L’Amer Labiau 
Aperitif having around thirty medicinal plants!
The sharpest of noses will detect orange peel, gentian or galanga.

L’Amer Gervin 
This alcohol has an orangey taste.
A hint of caraçao cinchona spices up this fruity flavour.

Chicory liqueur
Aperitif with a bitter smell but a sweet taste.
A typically Belgian drink!


Baked food

  • Clovis cake : Clovis was created to commemorate the 1,500th anniversary of the death of Childeric and the accession to the throne of his son Clovis, the first king to rule over all the Frankish tribes. The bakers of Tournai have got together to design a unique pastry which represents the city. This frangipane cake comprises a mixture of pistachios and almonds. At the bottom, a compote of apricots and pineapples complements this delicious sweet dish with a fruity aroma. King Philippe and Queen Mathilde also received a Clovis as a gift on the occasion of their engagement. Can be enjoyed in Quenoy and Herbaut bakeries in Tournai.
  • Succès du jour waffles: these delicate butter biscuits are stuffed with vanilla or brown sugar. These little delicacies are very popular in Picardy Wallonia, even in the north of France. They can be found in most bakeries in Tournai. Can be enjoyed in most Tournai bakeries and in department stores.


  • Marsteilles tart: this tart is a speciality of the city of Ath. Masteilles are actually dry buns. The people of Ath mix them with sugar, milk, eggs, almonds, and sometimes even macaroons. Since it is known to have existed in the 16th century, each family obviously has its own recipe. Take note! To taste the Gouyasse tart (Goliath), you’ll have to go to the Ducasse d'Ath parade. It’s in fact the only opportunity for you to taste it. Can be enjoyed in any bakery in Ath on the 4th weekend of August, during the Ducasse.
  • Tournai ballons noirs: their origins date back to the birth of Belgium. These little black balls are made using three sugars. Apart from being sweet, grandmothers recommend them to soften sore throats and miners in the area would always take a small handful to go down the mines. Can be enjoyed in Quenoy bakery in Tournai.



Lundi Perdu in Tournai


Lapin à la tournaisienne

On every Lundi Perdu (Monday after January 6th), the people of Tournai relish preparing and eating lapin à la tournaisienne. The rabbit is cooked with thyme, laurel, a drizzle of vinegar but also and especially dry plums and raisins. Traditionally, the meat is cooked with water and not with beer or wine. But this adaptation is so widespread and exquisite that most can pardon this offence. Eaten by the poor at the time, this dish goes well with steamed potatoes. Utterly delicious! Can be enjoyed in any good Tournai brewery.

Salade à la tournaisienne

This salad is very popular in the five-steepled city but there have been countless variations on it. Don’t be fooled by whimsical ingredients like cheese, nuts or bacon. The salade à la tournaisienne is limited to wheat salad, baked onions with peelings (peeled subsequently), apples, chicory, red cabbage with vinegar and beans. However, it adapts perfectly to mutiau (pâté eaten on Lundi Perdu) or ham. Can be enjoyed in any good Tournai brewery.

Vegetable garden


  • Lesdain strawberries: Lesdain strawberries (located 10km from Tournai) fill the region’s markets every year. Strawberry lovers await them eagerly and this is explained by the exceptional quality of these fruits. Sweet and juicy, they are still cultivated organically and by hand. Produced from May to July.
  • Brunehaut orchard potatoes: these high-quality fruits are highly prized by artisans and chefs from the region. Some rare, forgotten or newly created varieties are available from local Rongy growers. You’ll also find they contain products derived from natural flavours such as juices, syrup, vinegar or cider. To find out more go to: www.lesvergersdebrunehaut.be. And also the apple festival in Rongy in October.



  • Pumpkins of Antoing: Antoing is considered to be the Walloon pumpkin capital. Every year, producers invite you to spend a weekend in September to discover their crops, their products and preparations made with squash but also invite you to pick your own pumpkins. More than 600 species of cucurbits are nurtured there. Annual pumpkin feast, in September.
  • Vitelottes: What sets this potato apart is its violet colour. Its thick skin allows for better storage. Its harvest ends at the end of summer, especially at Bossut farm, which cultivates a very high quality variety that has found favour among Picardy Wallonia’s restaurateurs and connoisseurs. Can be enjoyed in the region’s local restaurants.