The Nivelles double PDF Print
A winter dish par excellence, the Nivelles double is the second gastronomic speciality of the town, composed of…
Two buckwheat flour crepes surrounding a filling of seasoned full-fat cheese: bètchéye. Bètchéye, you say?

Leaving the 'stars' to the târte al djote, the Nivelles double is adorned with poêles d'argent and poêles d'or (golden and silver skillets) for the producers considered the best. A winter dish par excellence, the Nivelles double is the second gastronomic speciality of the town, composed of…
Two buckwheat flour crepes surrounding a filling of seasoned full-fat cheese: bètchéye. Bètchéye, did you say?

Leaving the "stars" to the târte al djote, the Nivelles double is adorned with poêles d'argent and poêles d'or (golden and silver skillets) for the producers considered the best.
A winter dish par excellence, the Nivelles double is the second gastronomic speciality of the town, composed of…
Two buckwheat flour crepes surrounding a filling of seasoned full-fat cheese: bètchéye. Bètchéye, you say?

Leaving the 'stars' to the târte al djote, the Nivelles double is adorned with poêles d'argent and poêles d'or (golden and silver skillets) for the producers considered the best. A winter dish par excellence, the Nivelles double is the second gastronomic speciality of the town, composed of…
Two buckwheat flour crepes surrounding a filling of seasoned full-fat cheese: bètchéye. Bètchéye, did you say?

Leaving the "stars" to the târte al djote, the Nivelles double is adorned with poêles d'argent and poêles d'or (golden and silver skillets) for the producers considered the best.