The 'Baptista' company, a chocolate manufacturer in Haut-Ittre 

Located in Wauthier-Braine (Braine-le-Château), this chocolate factory 'encloses' within its walls real artisans who daringly mix chocolate with fruit, spices, herbs and flowers in a way that is sometimes surprising but always harmonious. Located in Wauthier-Braine (Braine-le-Château), this chocolate factory 'encloses' within its walls real artisans who daringly mix chocolate with fruit, spices, herbs and flowers in a way that is sometimes surprising but always harmonious.

A truffle with pure butter, coated in melted chocolate and rolled in crystallised sugar, the 'Gayette' is now a tempting praline for many people, but for some, it still evokes a more palpable warmth, an integral part of their life...

The latest to date of the ancestral tastes of the region to be reborn, thanks to the initiative of the very recent Consoeurie des Secrets de Dame Gertrude (Sisterhood of the Secrets of Dame Gertrude), the canestia is now regaining its reputation.

The famous tarte au Crastofé, a gastronomic speciality of Ittre, was originally created to mark the renovation of the chapel of Notre-dame de la Consolation; some people had the idea of reviving it on the basis of amalgamation of several variants of old recipes found here and there…

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.

An institution in the 'aclote' city, the târte al djote, a savory tart, served warm and most often embellished with an additional dollop of salted butter, is one of the gastronomic attractions that, among others, ensure the fame of Nivelles, one of the towns of the Roman Païs.

Combining classic gastronomy with local traditions, the Roman Païs doesn’t hesitate to draw upon its know-how in certain culinary secrets of the Middle Ages to offer a broad palette of flavours typical of the region that everyone will discover, or rediscover, with curiosity and delight.