Other than Brewing > All Things Food

Beer dinner pairings help

(1/12) > >>

phillamb168:
My wife got me a Christmas present of a 1-day 'stage' at a 50-seat restaurant in Paris. The deal is, I get to pick the menu, help put it together, and help out during service. I've asked the owner about serving beer (hey, it's a restaurant in Paris... I'd be lucky if they have a few musty bottles of 1664 in the back) and he is OK with it.

So here's my menu, and the beers I'm thinking about pairing each item up with. What do you think? What should I change?

Entree:
Crostini de foie de volaille avec sa salade
Chicken Liver toasts
>>Ruination Rye IPA? I had the Rye IPA with some saucisson sec last week and the "spice"-yness of both worked REALLY well together.

Plat:
Poulet Frit, Blette à cardes sautees, mais a la creme
Fried Chicken, Sauteed Swiss Chard, Homestyle Creamed Corn
>>Perhaps a Munich Helles? Or I could go all the way with a Hoppy Christmas or Hardcore IPA from Brewdog

Dessert:
Creme de pistache de ma Tante Helen (custard pistache, pistaches grilles, ananas, guimauves maison)
Green Goop a la my Aunt Helen
>>It's fairly sweet and after such a heavy main, I was thinking a Saison Dupont, or something light, dry and highly carbed?

jeffy:
I think the Saison would pare better with the chicken course and an IPA with dessert.

euge:
Yeah you need sweet on sweet with most desserts unless it's citrus based. Otherwise the beverage loses it's effect.

How about a sweet-stout or coffee stout with the custard?

And you're getting fried chicken and creamed corn? I think the Saison would go well with this. And can you get decent fried chicken in Paris?

phillamb168:

--- Quote from: euge on January 04, 2013, 06:11:17 AM ---Yeah you need sweet on sweet with most desserts unless it's citrus based. Otherwise the beverage loses it's effect.

How about a sweet-stout or coffee stout with the custard?

And you're getting fried chicken and creamed corn? I think the Saison would go well with this. And can you get decent fried chicken in Paris?

--- End quote ---

You can if I'm cookin' it! Using Thomas Keller's fried chicken from Ad Hoc At Home, with a 24-hr brine

euge:
How about cream gravy? Ahem *Bechamel*

Navigation

[0] Message Index

[#] Next page

Go to full version