We Love Liège

18/11/2015

A new boat for cultural events in Liège and on the european waterways. "Le ventre de la baleine"

12/11/2015

Autumn leaves on the building

08/11/2015

Last days at the Liège fair 🎡🎢🎠

08/11/2015

Stained glasses at Saint-Paul cathedral 💒💒⛪

11/10/2015

A colorful festival of ... Voices in Outremeuse 🎶💙🎶💛🎶❤🎶💚🎶💜

16/09/2015

This post is for all you students coming to Liège for your Erasmus. The information you find in this guide are based experiences from former Erasmus studs

16/09/2015

For sure we like this street renovation by people ;)

Galerie d 'Art à ciel ouvert, où les rues se nourrissent de Culture et prennent a nouveau leur se

16/09/2015

Few last pictures of the old FPS Finance buildings (in green) just before the demolition.

Quelques photos de l’ancien bâtiment des Finances, à Liège, vidé de ses fonctionnaires depuis plusieurs mois. Sa démolition devient à présent spectaculaire.

15/09/2015

Sometimes it happens in Liège too (taken yesterday after a heavy rain) ;)

11/09/2015

Lacquemant, lackmant, lacment, etc.

There is a bunch of spellings but all mean the same: It is a Liège tidbit originally sold during the annually fair (in October). This is typically what you have to taste if you come to Liège during this time of year because … to come here and to don’t taste the Lacquemant, it is like to go to Paris and to never see the Eiffel tower (ok the comparison is heavy 😉). And no excuses since a counter has opened close to Saint-Lambert place, you can savor it 365 days a year!

How to describe a Lacquemant?

This is a warm wafer half crunchy half soft with a sweet syrup inside and outside. This sauce is made with … with what ? Honnestly, I don’t know. I can ask to different people with what this sauce is made, I have never had a precise answer. Maybe all i can barely taste is something made with a rose flavor but that’s all. So as you understand, the real recipe is still secret 😮

Historically, the lacquemant was created by « Désiré de Lille » in 1903 between Antwerp and Lille but it is quickly in Liège that the story of this wafer starts and continues from father to son since few generations.

To eat a lacquement is to have some children memories about the annually fair, it is to know you are in the middle of the automn and not far from winter and … it is definitly to have your fingers sticky and this is why a lot of people like it! 💚💚💚

http://www.weloveliege.com/lacquement/

Lacquemant, lackmant, lacment, etc. A bunch of spellings but all mean the same: A Liège warm wafer half crunchy half soft with a sweet syrup inside and outside

11/09/2015

Pôle Image de Liège Mostra de Venise. Congrats guys! ;)

Et pendant ce temps, à Venise, Pascal Diot, le DG du Le Pôle Image de Liège (PIL) est sous le feu des projecteurs !