Off to Ghent, Belgium

Well we've put the plans for the next few days together.  After spending the night at an airport hotel we hop the shuttle to the airport's bustling train station.  We take the noon train to Antwerp where we change trains for Ghent. The train station in Antwerp is gorgeous, the architecture, the iron work.  It is in itself a work of art.  We may have to stop here for a night later in the week.   We are almost alone on the train to Ghent and the conductor strikes up a conversation with us telling us about Ghent, his wife's sushi restaurant, places to visit, finds out how to get to our hotel from the train station. Outside the train station is a square (circle actually) surrounded by bicycles.  In the middle is a modern 20foot high iron fountain  across from that is what appears to be a series of restaurants.  We figure we'll check into the hotel than come back. The room in the hotel is about the size of the last two places we stayed put together. It is nice to spread out a bit.   We walk back towards the train station and what we though were restaurants are actually bars with outside tables. But on the corner is a brasserie.  The special is pork tenderloin with a gorgonzola sauce.  Sold! We haven't  eaten yet today and everything smells wonderful.   Apparently it is asparagus season in Belgium too and there are two asparagus appetizers, which we order with one order of the pork. One is done in the Flemish style which is not too different from the Dutch, with hard boiled egg, but the other is with ham and a Mousseline sauce that is a bit like hollandaise but has whipped cream folded into it.  Very good.  It was a good thing they served extra sauce on the side or else there would have been serious marital problems.  The pork was delicious too. It's sauce was subtly flavored with the gorgonzola so it wasn't too strong. Dinner was better than anything we had in Amsterdam. Our  The real winner though, was dessert, waffles with a chocolate sauce that was so good, all other chocolate sauces should be ashamed, very ashamed.  This is another recipe I will try to recreate for a future post.  I know the ingredients, just have to perfect the proportions.