Gastronomic Beer Dinner

A first Hotel Cosy Bouillon gastronomic beer dinner:

Aperitif :

Appetizer with grey shrimp and Rodenbach)

Soup :

Potato soup, perfumed with Hoegaerden, smoked salmon and sour cream

Beer: Godefroy Spéciale blonde, Local beer from Bouillon, for a bitter sweet contrast

Starter:

Diver scallops and lobster in a creamy Leffe Blonde sauce

Beer: Rochefort 8, for a creamy and oaky note towards the scallops

Main course:

Roe deer stew with Duvel, poached pear and Belgian endives

Beer: Orval, for me the best beer in the world, to influence the hoppy taste of the Duvel in the stew and add depth and complexity towards the mixture of tastes and smells of the stew

Dessert:

In cherry beer poached winterfruits

Beer: Kriek