Di cisse mohone, po savu l’ êsse, hoûtez don l’ istwére di sès mêsses.
To know what goes on in this house, you have to listen to the story of its residents.
If you have the chance to step inside, you will discover the Outremeuse of old, with its wooden paneling and décor that evoke the folklore of “Dju d’la” or “Djus-d’-la-Moûse”, the Walloon name for Outremeuse. This stop is also a great opportunity to explore some of Liège’s typical specialties. Beyond waffles, meatballs, and Liège-style white pudding, the local cuisine offers a range of delicious dishes with characteristic Walloon names. For example, cûtès peûres are oven-baked pears, while boûkètes are tasty buckwheat pancakes, often studded with raisins. Let us conclude with a tribute to the Liège gastronomic associations that preserve culinary traditions while keeping the Walloon language alive through their names: the Seigneurie de la Vervi-Riz (rice pie from Verviers), the Confrérie des Peûres di Sint-R’Mèy (pears of Saint-Rémy), the Confrérie de la Strème (New Year’s tip or gift)*, and the Confrérie des Magneû d’Makêye (quark eaters). * Originally, Liège waffles were offered as a New Year’s tip or gift.