Home The art of brewing Belgian Breweries Beer Kitchen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 

 

 

Beer Kitchen
  1. Quail with brown Leroy and soja shoots
  1. Tiny puff pancakes made with Steenbruges triple abbey beer
  1. Stuffed big mushrooms "De Koninck"
  1. Halve Maan Soup
  1. Filet of trout with different kinds of mushrooms and "Karmeliet Tripel"
  1. Locket from seatongue and salmon
    with "Petrusbeer"
  1. Fillet of Duck "Gouden Carolus"
  1. Cream of courgette soup with bacon
    and "Westvleteren Trappist"
  1. Hamroll with mushrooms, cream cheese
    and gueuze Belle-Vue
  1. Cod with Witkap
  1. Tepid chicory salad with "St-Paul Blond"
  1. Brown beansoup with Corsendonck
  1. Rack of lamb with onions, raisins
    and Speciale Palm
  1. Fillet of cod in the way of Rodenbach
  1. Fillet of Duck with "Kapittel" sauce
    Southern potatoes and "Kapittel" pears
  1. Seadevil with Westmalle Trippel
  1. Mushrooms ragout with Rochus Beer

  1. White salmon with a creamy Oerbeer sauce
     

  2. Poached Pears with cherry-beer St.Louis
     
  3. Fishbeignets with Satanbeer
     
  4. Pudding with dry fruit "Achelse Kluis"
     
  5. Sorbet with Bosbeer

 
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