Editing North Brabant (section)

===Cuisine===
The Southern Dutch cuisine constitutes the cuisine of the Dutch provinces of North Brabant and [[Limburg (Netherlands)|Limburg]] and the [[Flemish Region]] in [[Belgium]]. It is renowned for its many rich pastries, soups, [[stew]]s, and vegetable dishes and is often called "[[Burgundians|Burgundian]]", which is a Dutch idiom invoking the rich Burgundian court which ruled the [[Low Countries]] in the [[Middle Ages]] and was renowned for its splendor and great feasts.

It is the only Dutch culinary region which developed an ''[[haute cuisine]]'', as it is influenced by both [[German cuisine]] and [[French cuisine]], and it forms the base of most traditional Dutch restaurants including typical [[main course]]s such as ''[[Sirloin steak|Biefstuk]]'', ''[[Fillet (cut)|Varkenshaas]]'', or ''[[Beef tenderloin|Ossenhaas]]'', which are premium cuts of meat, generally [[pork]] or [[beef]], accompanied by various sauces and potatoes which have been double fried in the traditional Dutch (or Belgian) manner.

Stews, such as ''[[hachee]]'', a stew of [[onion]]s, [[beef]] and a thick gravy, contain a lot of flavour and require hours to prepare. Vegetable soups are made from richly flavored [[Stock (food)|stock]] or [[Bouillon (broth)|bouillon]] and typically contain small meatballs alongside a variety of different vegetables. Asparagus and ''[[Chicory|witlo(o)f]]'' are highly prized and traditionally eaten with cheese and/or [[ham]].

Pastries are abundant, often with rich fillings of cream, custard or fruits. Cakes, such as the ''[[Moorkop]]'' and ''[[Bossche Bol]]'' from Brabant, are typical pastries. There are also savory pastries, especially the popular ''worstenbroodje'' (a roll with a sausage of [[ground beef]]).

The traditional alcoholic beverage of the region is beer. There are many local brands, ranging from ''[[Trappist beer|Trappist]]'' to ''[[Kriek lambic|Kriek]]''. Beer, like wine in French cuisine, is also used in cooking, often in stews.