grey shrimps Crunchy puff pastry with lemon sole, mussels and served with DeuS Brut des Flandres 1/2 Preparation

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1 1/2 Crunchy puff pastry with lemon sole, mussels and grey shrimps served with DeuS Brut des Flandres - 2 large lemon soles, filleted - 150g peeled grey shrimps - 2 dl fish stock - ½ kg mussels (medium size) - freshly ground pepper - 12 white asparagus tips of 4 cm - 1 coffee spoon blond roux - 1 dl cream - salt and pepper - 2 egg yolks - 100g butter - 4 puff pastry cups If filleting the fish and peeling the shrimps yourself, then let the bones and heads cook along in the heated fish stock for about 20 minutes. Wash the mussels in cold water. Cook them under a lid with a bit of water and some freshly ground pepper until they have opened. Take the mussels out of their shell. You may add the mussel juice to the fish stock but bear in mind that it has a very distinct taste. Clean the asparagus tips. Cook or steam them for about 6 to 8 minutes until ready. Roll up the lemon sole fillets with the inside out finishing with the tail; this way, they will not unroll. Arrange them in a lightly buttered pan and pour over the boiling stock until the rolls are fully covered. Put a lid on the pan and let the fish stew in the cooking liquid for about 5 minutes. Take the rolls out and keep them warm. Thicken the stock with the coffee spoon of roux, add a bit of white wine to taste. Let it reduce together with the cream and add salt and pepper. Melt the butter in a pan and whisk a mousseline sauce with the egg yolks and the melted butter. Season with salt and pepper. Bier zoekt vis

2 2/2 Heat the oven at 150 C. Warm up the puff pastry cups in this moderately hot oven. Arrange the asparagus tips, lemon sole fillets, shrimps and mussels in the puff pastry cups. Spoon some of the fish stock in and around the cups. At the very last moment, also spoon a bit of mousseline sauce over it. Deus with lemon sole. This is a dish you could easily put on the menu of a traditional wedding party and, combined with a beer that hints at champagne, a perfect wedding match! With a bit of coriander, a pinch of ginger and a hint of biscuits and bitter-wood, Deus Brut has everything to share the table in perfect harmony with the hearty lemon sole and the spicy shrimps and mussels.

3 DeuS with marinated Seabass chicory and lamb s lettuce served with DeuS Brut des Flandres - 4 pieces of Seabass (100 g each) with skin - 50 ml Kriek beer vinegar ml dashi 1-4 tablespoons mirin 2-20 chicory leaves - 20 lamb s lettuce leaves - salt and pepper Mix the vinegar with the dashi and mirin. Bring to a boil. Pour the boiling mixture over the Seabass and allow the fish to cool off in the liquid. Season the fish with pepper and salt then place it on the plates. Garnish with lamb s lettuce and chicory. Serve with some of the marinade. 1 Japanese bouillon, available in Asian supermarkets. 2 Japanese sweet rice wine, available in Asian supermarkets. Hoppas

4 calf s brains and green herb vinaigrette served with DeuS Brut des Flandres - 2 decorticated calf s brains (available from the butcher) ml court-bouillon ml olive oil - 1 finely chopped onion - 1 teaspoon chopped parsley - 1 teaspoon chopped chives - 1 tl chopped taragon - 2 teaspoon capers - 1 lime (peeled and cut into segments) - pepper and salt Gently boil the brains in the bouillon for 10 minutes. Fry the onion in the oil until glossy. Remove the pan from the heat and allow the onion to cool. Add the herbs, capers and lime segments. Season with salt and pepper and serve this with the calf s brains. 1 Clear bouillon made from onion, carrot, celery, thyme and bay leaf, and seasoned with lemon or vinegar. Vegetable bouillon with a dash of lemon juice can serve as a substitute. Hoppas

5 Calf s head, Pickles, Radish served with DeuS Brut des Flandres - ¼ calf s head, boned - ½ calf s tongue - 1 slice of cooked ham, 7 mm thick - 1 hard-boiled egg (9 minutes) - 1/8 bunch of parsley - 1 tomato, cut in small dices - Worcestershire sauce - 1 shallot, fried in butter For the vegetable stock: - 2 carrots - 2 onions - parsley stalks - 3 stalks of celery - 3 stalks of leek (green part) - some black pepper corns - salt - 18 g gelatine per litre of stock Prepare a vegetable stock from the carrots, onions, stalks of parsley, celery, leek, black pepper corns and salt. Cook the calf s head and tongue in the stock. Peal the calf s tongue. Cut head and tongue in small dices, together with the ham. Flatten the egg and finely chop the parsley. Mix all ingredients. Add gelatine to the jus and pour over the mixed ingredients until fully covered. Let it set. For the cream of pickles: Cutter the pickles very finely and fold in the mascarpone cheese. For the pickled radish: Bring all ingredients for the sweet & sour mixture to the boil. Put the radishes in a vacuum bag, pour over the sweet & sour mixture and let it steam for 10 minutes at 100 C. For the cream of pickles: - 50 g mascarpone cheese - 25 g pickles For the pickled radish (cooked in sweet & sour liquid or aigre-doux ): - 5 cl vinegar - ½ l water - 3 sprigs of tarragon g granulated sugar - 5 g coriander corns - sprig of thyme - 3 g mignonette pepper (coarsely ground white and black pepper corns) - 1 bundle of radish Tournée Générale

6 Veal tartare, buffalo mozzarella, tomato, parmesan cheese served with DeuS Brut des Flandres - 80 g veal tartare - 5 cl olive oil Worcestershire sauce: - 10 g finely chopped chives - ¼ ball of buffalo mozzarella, cut in small dices - 4 lamellae of candied tomato (seeded, dried for 8 h in an oven set at 60 C) - 60 g crispy parmesan cheese (sprinkle finely grated parmesan on a baking mat and bake for 5 minutes at 160 C) - 10 cl basil oil (8 leaves of basil finely mixed with 10 cl olive oil) Season the tartare with olive oil, Worcestershire sauce, shallot, chives, salt and pepper. Serve with the mozzarella, tomato, crispy parmesan and basil oil. Tournée Générale

7 Soused young herring, beans, tomato, apple, beetroot, mustard served with DeuS Brut des Flandres - 1 manually cleaned soused herring (1/2 fillet per person) - 40 g beans, finely chopped and blanched - 1 tomato, pealed, seeded and cut into small dices - ¼ Granny Smith apple, cut into small dices - ¼ shallot, cut into small dices - 5 g chives - white balsamic vinegar - 1 small beetroot - 10 g sugar - 5 g vinegar - 2 tablespoons mayonnaise - 1 tablespoon cream - 1 tablespoon grain mustard - pepper - salt Divide the soused herring into four half fillets. Mix the beans, tomato, green apple, shallot and chives. Season with olive oil, white balsamic vinegar, salt and pepper. Make a dressing from the mayonnaise, cream and grain mustard. Cook the beetroot. Peal it and chop finely. Add the sugar and vinegar. Season with salt and pepper. Spoon up some of the vegetables on a plate. Arrange the soused herring on top of them and finish with a few drops of the dressing. Tournée Générale

8 Oosterschelde eel, roodbont beef, cauliflower, ras el hanout served with DeuS Brut des Flandres - 1 fillet of Oosterschelde eel - 4 slices of dried and pickled West- Flanders Roodbont beef - ¼ cauliflower from Malines, chopped finely in the cutter - 20 cl sweet and sour mixture (5 cl vinegar, 1 l water, 3 sprigs of tarragon, 100 g granulated sugar, 5 g coriander corns, 1 sprig of thyme, 3 g mignonette pepper) - 4 leaves of coriander - 4 leaves of flat parsley - 2 leaves of sorrel, finely chopped - 15 cl of eel fumet (concentrated stock of eel) - 20 red sorrel leaves Cut the eel fillet into 4 portions. Put the cauliflower in the sweet & sour mixture for 1 hour. Drain and mix with the finely chopped green herbs. Season with salt and pepper. For the green sauce: mix all ingredients and put them through a sieve if necessary. Bake the eel. On it comes a slice of Roodbont beef. Serve with the cauliflower and green sauce and finish off with the sorrel leaves. For the green sauce: - 2 dl of fish fumet - 20 g parsley - 10 g coriander - 10 g basil Tournée Générale

9 Oyster, cucumber, scallop, Jerusalem artichoke chips, mandarin granita, orange trout caviar with DeuS Brut des Flandres - 4 oysters (e.g. fine de claires) - 1 cucumber - 4 scallops g Jerusalem artichoke ml water - 10 g sugar ml mandarin juice ml Deus Brut de Flandres - Citra leaves for garnishing Make the granita first. Heat the sugar in the water until fully dissolved. Mix with the mandarin juice and Deus. Put in a tray in the freezer and mix every 15 minutes with a fork so as to obtain a nice granita. Cut the cucumber in slices and roll them up. Open the oysters and pour away the oyster juice. Cut the Jerusalem artichoke in very fine slices using a mandolin and deep-fry them in oil of 175 C. Drain off excess fat. Sear the scallops shortly on both sides. Plate up all ingredients as you like and finish off with citra leaves or other herbs with an acid touch and some trout caviar. Tip Serve with a Deus Brut de Flandres. Deus is the ideal aperitif. Oysters complemented with soft acids fit perfectly well with it. The Jerusalem artichoke ensures a crispy and at the same time slightly earthy finishing of the dish. Ambiance

10 Tatin of candied tomato with basil, ginger and with DeuS Brut des Flandres Ingredients (12 tatins) - 8 Roma tomatoes - 3 shallots - 1 clove of garlic - 1 coffee spoon curry powder - 3 tablespoons olive oil - 2cm ginger - 4 tablespoons sugar - ½ handful basil - 1 dl Deus Brut de Flandres - 1 sheet of puff pastry Pipettes - 2 dl Deus Brut de Flandres - 12 plastic pipettes Cut the shallots in very fine strips, chop the garlic finely. Cut the Roma tomatoes into small dices. Keep 12 nice basil leaves apart and chop the rest finely. Heat the oil and let the curry powder sweat in it. Add the shallots and garlic and fry until nicely brown. Now add the Deus beer as well as the Roma tomatoes. The tomatoes will sweat first, let it all boil down until almost all tomato juice and beer have evaporated. Now add the grated ginger and sugar and let it stew for another 2 minutes. Take off the heat and stir in the chopped basil. Fill the moulds with this chutney and cover with the pieces of puff pastry. Bake in a preheated oven of 180 C. Let it cool down and carefully lift off the mould. Serve lukewarm (this really brings out the flavour) with a pipette of Deus. DOLCE

11 DeuS Sorbet Ingredients dl (3 fl. oz.) DeuS - 1 desert spoon barley sugar g. (5 1/4 oz.) sugar - Juice of 1 lemon Mix everything together vigorously and allow to become smooth in the sorbetière. Serve the sorbet in a sundae glass accompanied by ice-cold DeuS and decorated with a ginger biscuit. Bierpassie

12 Timbale of marinated salmon with soused herring and chilli of peas with cardamom with DeuS Brut des Flandres Ingredients (12 timbales) Timbale: - 300g marinated salmon - 150g soused herring - 1 shallot - 20g frozen peas - 6 young shoots Pea chilli: - 250g frozen peas - 2dl chicken stock - 1 green chilli - 2 cloves of garlic - 5 tablespoons olive oil - 5 cardamom pods - 2 tablespoons mustard seeds - 1 pinch of Kashmir chilli powder Deus Brut des Flandres Chop the shallot very finely and mix with the peas. Cut 6 fine pieces from the soused herring and slice the rest thinly. Cut 6 beautiful strips of marinated salmon of 4 cm high. Cut up the rest in small pieces and mix it with the shallots and thinly sliced soused herrings. Combine everything into a delicate salad and season with salt and pepper. Lay out a strip of marinated salmon on a worktop, spoon a serving of salad onto it and roll up into a nice little timbale. Now for the chilli, blanch the peas in the chicken stock. Plunge them into ice-cold water. Cut the chilli lengthwise, remove the seeds and chop finely, peel the garlic and chop finely as well. Heat the olive oil and fry the pepper with the garlic, mustard seed, the seed from the cardamom pods and the chilli powder. Grind this mixture together with the peas in a blender until you have a smooth, solid puree. Dress the timbales on a plate, cover them with a nice piece of soused herring and a quenelle of chilli and garnish with the young shoots. Pour a splash of Deus Brut de Flandres over it. Tournée Générale

13 Marinaded Mackerel in agrodolce sauce with rosemary with DeuS Brut des Flandres Ingredients - 2 young mackerel of about 400 gr. (14 oz) - 20 gr. ( 1/8 oz) sugar - 1 dl. (3 1/2 fl. oz) white wine - vinegar - 1 dl. (3 1/2 fl. oz) Deus - 2 dl. (7 fl. oz) water - 1 clove garlic - 3 shallots (finely chopped) - 1 coffee spoon ground black pepper - salt Take the mackerel off the bone and remove the transparent skin and remaining bones. Season the inside with plenty of salt and pepper. Put the DeuS, wine vinegar and water into a pan with the sugar, salt, pepper and rosemary. Bring the mixture to the boil. You can obtain a specially Italian touch if you replace the wine vinegar by old balsamic vinegar. Put the mackerel in a dish, sprinkle with the shallots and rosemary and pour the boiling marinade over them. Allow to cool, cover with kitchen foil and leave to marinate overnight in the fridge. Cut the mackerel into nice thick slices. Garnish the mackerel with finely shredded cucumber and radishes. Serve with a potato salad and some tomato compote flavoured quenelles. Put the finishing touch to them with a couple of sidedishes of a tapenade of black olives and Mediterranean herbs such as thyme, sage and marjoram seasoned with sea salt and freshly ground pepper. Bierpassie

14 Sauerkraut and dogfish with juniper berries with DeuS Brut des Flandres Mashed potatoes - ½ kg mushy potatoes - 1 tablespoon cream - 1 egg yolk - nutmeg Sauerkraut and dogfish - 1 large white onion - 1 large carrot - 100g butter - 500g fresh (so uncooked) sauerkraut, preferably in rough slices - 1 coffee spoon juniper berries - 6 bay leaves - a bottle (75 cl) Deus Brut beer - 1 kg skinned and filleted dogfish, cut in 8 fillets - salt and pepper Mashed potatoes: cook the potatoes, drain them and let the excess moist evaporate completely. Stir a tablespoon of cream through the egg yolk. Mash the potatoes with a masher. Stir in the egg yolk with the cream, season with salt, pepper and nutmeg and continue stirring until you have a creamy mash. Sauerkraut and dogfish: cut the onion in fine slices. Peel the carrot, cut into fine slices. Fry the onion and carrot in a tablespoon of butter until soft. Add the sauerkraut, juniper berries and bay leaves. Add the beer until all ingredients are covered with it. Let it stew under a lid for about 5 minutes. (If the sauerkraut has been precooked, the latter part can be omitted.) Cover with the fillets of dogfish and stew, put a lid on the pan and stew once more for about 5 minutes. Serve the sauerkraut and fish in a large bowl. Reduce the cooking liquid to half its volume. Season to taste with salt and pepper. Stir in the remaining butter. Pour this jus over the fish and sauerkraut and serve with the mashed potatoes. Deus with dogfish This is an obvious link: if you can prepare sauerkraut with champagne, then surely this must also be possible with Deus Brut. And, in all honesty, in the glass this fizzy beer tastes even better than its colleagues from Reims. Bier zoekt vis

15 Kobe filet beef with king crab with DeuS Brut des Flandres Leave the filet beef to chill in the freezer for about 2 hours. Cut into nice thin slices and marinate in olive oil with a generous dash of DeuS. Peel the Jerusalem artichokes, cut them into small strips and boil in lightly salted water until done. Make a mayonnaise giving it some bite with a dash of DeuS. Mix the mayonnaise with the king crab. Put in a round mould and keep cool. Mix the artichokes with a little mayonnaise, finely chopped tarragon and a hint of lemon and distribute between the plates. Place the mould of crab on top and cover with marinated filet beef. Season with black pepper and a pinch of salt. Surround the dish with a sauce of honey, balsamic vinegar and the DeuS and oil marinade.

16 Zeeland Oysters with green herbs with DeuS Brut des Flandres Open the oysters reserving the liquor, mix with the green herbs flat-leaf parsley, chervil, tarragon - and avocado. Bind with olive oil and lemon. Pour this sauce over the oysters adding a dash of DeuS just before serving. Bierpassie