Amuse Gueuze

Revision as of 11:38, 29 April 2016 by Adam (talk | contribs) (Fourth Edition: November 26, 28, and 29, 2015)

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Revision as of 11:38, 29 April 2016 by Adam (talk | contribs) (Fourth Edition: November 26, 28, and 29, 2015)

(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)

Overview

Amuse Gueuze is a traveling food and lambic pairing event within Belgium founded by Karen Blereau. The goal of the event is to travel throughout the various provinces and areas of Belgium presenting a seasonal meal made from local ingredients while pairing it with specific lambic beers. Each event is hosted by a local restaurant and chef who prepares the six course meal with lambics selected with the help of the various lambic brewers and blenders.[1]

First Edition: May 2-4, 2014

Amuse Gueuze Menu, 1st Edition. Source: Amuse Gueuze

The first edition of the Amuse Gueuze event took place in Antwerp at the Veranda Restaurant with Chef Davy Schellemans. The menu and pairings were as follows:

First Course: Pea and rhubarb soup with mackrel and fennel appetizer
Beer: Oud Beersel Oude Geuze Vieille (2013)

Second Course: Blue shrimp with rhubarb, radish, and mustard greens
Beer: 3 Fonteinen Hommage (2013)

Third Course: Salmon with pomegranate, apple, citroenschile, sorrel, and occa
Beer: Cantillon Saint Lamvinus

Fourth Course: Ravioli with ricotta cheese, bacon, asparagus, and dandelion
Beer: Girardin Oude Lambiek

Fifth Course: Sole fish, ratte potato, artichoke, and Parmesan cheese
Beer: Boon Vat 44 (2010)

Sixth Course: Raspberry with herb ice cream, thyme meringue, lemon-ginger tea, and grapefruit
Beer: De Cam Kriekenlambiek (2009)

Second Edition: October 17-19, 2014

Amuse Gueuze Menu, 2nd Edition. Source: Amuse Gueuze

The second edition of the Amuse Gueuze event took place again in Antwerp at the Colonia with chef team Loes and Krikke. The menu and pairings were as follows:

First Course: Rosemary Crackers with fleur de sel and arancini with aioli.
Beer: Boon 18-month Oude Lambiek

Second Course:Zeeuwse Mussels, Ras el hanout, potatoes, pickled lemons and green olives
Beer: Tilquin Quetsche

Third Course:Mushrooms, Porcini mushroom cream sauce, arugula and grilled polenta, Piedmont hazelnuts
Beer: Hanssens Oude Geuze

Fourth Course: Barbecue pork belly, parsnip, cream of smoked pumpkin, marinated red cabbage
Beer: 3 Fonteinen Oude Geuze Golden Blend

Fifth Course: Baked wild duck breast, five-spice blend, beetroot, celeriac, radishes, and pickled radish
Beer: Oud Beersel Oude Kriek Vielle

Sixth Course: Vintage Wissant cheddar with fig mustard and sourdough toast
Beer: Cantillon Iris

Third Edition: March 12-14, 2015

Amuse Gueuze Menu, 3rd Edition. Source: Amuse Gueuze

The third edition of Amuse Gueuze took place in Leuven at Het Land aan de Overkant. The menu and pairings were as follows:

First Course: Olive, lemon, halibut, chicken, keffir
Beer: Oud Beersel Oude Geuze Vieille (2013)

Second Course: Smoked eel, daikon, blood oranges, sour cream, hibiscus
Beer: Mikkeller Spontan Beetroot

Third Course: Young leek, watercress, goat cheese, oregano
Beer: Oud Beersel Oude Lambiek

Fourth Course: Octopus, radishes, bouillon of grilled vegetables
Beer: Timmermans Oude Kriek

Fifth Course: Sausage, white cabbage, roasted onion, vogelmuur
Beer: 3 Fonteinen Oude Geuze

Sixth Course: Mango, cacao nibs, crème Catalan, frozen yoghurt
Beer: Cantillon Fou' Foune

Fourth Edition: November 26, 28, and 29, 2015

Amuse Gueuze Menu, 4th Edition. Source: Amuse Gueuze

The fourth edition of Amuse Gueuze took place in Ghent at De Superette . The menu and pairings were as follows:

First Course: Bread nugget with cream cheese, sauerkraut, whelks, and mayonnaise
Beer: Moriau Gueuze

Second Course: Kale, apple, and camelina
Beer: Timmermans Oude Geuze

Third Course: Squid, red onion, and verbena
Beer: Cantillon Rosé de Gambrinus

Fourth Course: Onion, Pas de Rouge (cow's milk cheese), buckwheat
Beer: 3 Fonteinen Jonge Lambiek

Fifth Course: Beef, rose hip, berries
Beer: Hanssens Oude Kriek Scharbeekse

Sixth Course: Quince, yacón
Beer: Lindemans SpontanBasil

References