How to present the flamiche, this culinary specialty of Dinant, which falls between gastronomic tradition and local folklore?
When we talk about gastronomy, we agree: this dish is neither light nor very elaborate in its ingredients: eggs, butter and fairly fatty cheese.
However, the flamiche is sure to make savory tart lovers' mouths water. It's special in its own way.
However, be warned: never mistake her for a fool!
Dinant flamiche: between gastronomic tradition and local folklore
In Dinant, the flamiche is as rich in flavor as it is in history. It is a symbol of the culture and folklore of the Meuse city.
It has its legend.
She belongs to a brotherhood.
It even gives rise to an annual competition.
So, ready for a tasting?
The origin of flamiche lies in a fall
The source is official, since it is the website of the city of Dinant that reveals the origin of the famous savory tart.
The story goes that a farmer from Romedenne went to the market in Dinant, carrying eggs, butter, and cheese to sell. Due to circumstances the legend omits, our farmer tripped and fell to the ground, her bag in tow. Swept along in the fall, the eggs, butter, and cheese merrily mingled.
Not at all disappointed by this setback, the farmer quickly went to a friend's house who, according to legend, was baking bread.
To avoid wasting the farm produce, which had been accidentally mixed together, the two women took a ball of dough, stretched it out, and placed the subtle, improvised mixture on top.
Everything went in the oven!
And so the first flamiche was baked. And our farmer found a market for her salted cheese from Romedenne. In the shops of the region, it is better known as Boulette de Romedenne.
The Royal Brotherhood of the Quarteniers of the Flamiche of Dinant.
This brotherhood was created in 1956 and in the 1960s adopted the name by which it is currently known, summarized by a well-known acronym: QED.
It has more than 700 members, in Belgium and abroad.
As mentioned in its statutes, the brotherhood pursues the goal of honoring people who contribute to the development of Dinant.
She also makes sure to promote regional culinary traditions, including of course flamiche.
The colorful Brotherhood organizes a chapter three times a year during which members are inducted or promoted.
Each of these gatherings is followed by a "dinner," during which local artisan bakers enjoy flamiches (a type of savory tart). All of this takes place in a festive atmosphere, enhanced by singing and generously accompanied by Burgundy wine.
Ready to participate in the biggest flamiche eater contest?
Do you have any idea how many pieces of flamiche the winner usually eats?
Hold on to your stomach: between 7 and 10 pieces, depending on the year and the competitors.
You have to have eaten a piece of flamiche to realize the feat – or the martyrdom – of the victor.
In 2023, the competition was boosted by the last-minute participation of two German tourists who happened to be passing by at the right time…
But it was Dominique Lechat, from Dinant, who was crowned king, having devoured 9 and 3/4 pieces. No one can fault him for not finishing his tenth piece. This is the fourth time he has won the title, breaking his previous records in the process.
Where to taste the best flamiche in Dinant ?
For gourmets eager to taste this local specialty, local bakeries and restaurants are the place to go, particularly in September and during the winter.
These establishments, proud of their heritage, serve a flamiche prepared according to tradition.
During your stay in Dinant, don't hesitate to ask your host for recommendations.
The recipe for flamiche, without having to fall on the ground
The basic ingredients are known. But in what proportions?
If you're feeling peckish, you can very well prepare a flamiche yourself.
Measure the ingredients as follows:
- a ball of bread dough weighing approximately 500g
- 250g of butter
- 500g of Romedenne cheese ball (local salted cheese)
- between 13 and 15 eggs, depending on the size
- salt and pepper
Spread the butter and cheese pieces over the rolled-out bread dough. In a bowl, whisk the eggs, adding salt and pepper, then pour the mixture over the tart. Bake in a preheated oven at 220°C (425°F) for about 20 minutes, and it's done.
Enjoy your meal!
So you won't be left wanting more?
Did this legend story at least make you smile?
Let's face it, flamiche isn't a culinary creation of Dinant. It's, at most, a variation of a dish found in Picardy or Northern France. Or even in Flanders.
The base is the same: a pastry. But the filling can vary: leeks, Maroilles cheese instead of Boulette de Romedenne.
You'll agree: this is still a dish that can quickly send your calorie count soaring.
Nothing prevents you from adapting it to your liking, lightening it, or giving it other flavors.
According to a Wikipedia article, theorigin of the word "flamiche" is the Flemish word "flamike," meaning a tarte flambée (a type of flatbread baked in a flame), referring to the flame of the oven. Originally, this pastry was simply topped with melted butter. And the imagination of cooks did the rest to improve this dish.
One last song for the road?
As you've probably gathered, flamiche is quite a story. You can make a real dish out of it, provided you can get your hands on the famous Romedenne meatball.
A good reason to come all the way to Dinant and eat a piece of this testament to dinant's gastronomy.
If, while passing through Place Saint-Nicolas in September, you see a table set up and are invited… beware of indigestion!
To learn more about the Royal Brotherhood of the Quartermasters of the Flamiche of Dinant
Here is the link to the website of the Confrérie des Quarteniers, if you wish to discover this very special folk and gastronomic heritage of Dinant.
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