Escavèche

Dogfish escavèche is a product made from fish preserved in a preparation of vinegar and onions. This dish is famous in the region. Older people have it cold with fries and a nice beer; younger generations, including some renowned chefs, are not afraid to give it a fresh spin. Tasting it means tasting a real local delicacy.

Belgian and Walloon cuisine

This dish dates back to the arrival of the Spanish in the 16^th century. It has won over locals in two ways: the region is abundant in fish thanks to its many rivers and springs, and it makes it easy to preserve everything you have caught, even during colder periods. Over the years, it has become something of an institution in our homes.

Basically, take fish (trout, pike dogfish – a kind of shark caught at sea – or something else), cut it, sprinkle it with flour and fry it and, after it has cooled for a while, immerse it in a preparation made with vinegar, white wine and spices. Traditionally, this dish is kept in a stoneware pot made by the local potter, the Lardinois potter in Bouffioulx.

An artisanal product: Val d’Oise escavèche

Few escavèche producers remain in the region. You could count the number on one hand. Martine Meulemeester, who makes Val D’Oise escavèche (named after the river in the village) in Macquenoise, is one of them. She took over the family workshop to keep this culinary tradition alive.

This producer uses the recipe of her uncle and aunt, who have been perfecting the preparation since 1966. The manufacturing process is always artisanal and long.

You can discover several products here. Val d’Oise escavèche, which is produced with white wine, but also Anorian escavèche, which is prepared with Anorian sauce (made with lemon) or fillets of trout.

Chimay escavèche: a geographically controlled designation (IGP)

Since 2021, this dish has been IGP labelled, meaning a ‘geographically controlled designation’, a European label similar to Ardenne ham or Herve cheese. As a result, this dish is protected under the name ‘Chimay escavèche’.

You can taste escavèche in local restaurants in the region, or buy it in shops or supermarkets. If you want to visit the workshop, we recommend calling in advance. The shop next to the workshop opens depending on current production.

Served with fries, or in a preparation

Escavèche is a special dish. It can be appreciated in the same way as dishes like tarte al d’jote or carbonnade flamande. It takes time to prepare, especially if you want it to be good quality.

Many locals eat cold escavèche with fries and a beer.

In recent years, several chefs have revised the dish and offered new spins on it. For example, some people stuff tomatoes with escavèche, or use escavèche as stuffing for puff pastry, which creates little escavèche turnovers.

For our part, we are partial to escavèche with a beetroot and cheese sauce.

What about you? How are you going to prepare it?