Last Monday I had a very tasty chicken waterzooi at the Val-Dieu brewery in Aubel. I was used to a soup-like waterzooi but this sauce was very thick.
Basically you boil all the ingredients until done. Then you pour cream into the soup until it's creamy. In this case, a lot of cream.
I was driving home, so no beer. But we bought a bottle of Abbey beer (Brune), a bottle of local apple cider and 'sirup artisanal d'Aubel (apple & pear sirup). These will be used for cooking. Probably a meat stew with beer, pork chops in cider and the sirup will be great with fried apples and blood sausage.
The restaurant of the Abbey Val-Dieu:
The brewery:
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