The Etang de Virelles (Virelles Lake) has always been full of fish: pike, perch, eel, tench and roach abound there. A few centuries before the invention of the refrigerator, it was hard to make the most of this potential food source. However, in the 16th century, the people of Virelle copied a recipe from the Spanish occupants, "escabèche" (pike and eel in a spicy sauce made with vinegar and other ingredients). Escavèche is still very
common around Chimay and Couvin. Most restaurants in the region serve it as a starter or main course.
Randonnées au coeur d'une nature préservée GUIDE+
