Beer that pair with
Across 2 related dishes — most-paired first.
Belgian & trappist
Dry, peppery, citrusy farmhouse style.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
Works with Roasted Foie Gras · Pan-roasted Foie Gras And Fuji Apple Tart With Mustard Di Cremona
Wheat beers
Coriander and orange peel. Brilliant Belgian-style wheat.
Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.
Works with Roasted Foie Gras · Pan-roasted Foie Gras And Fuji Apple Tart With Mustard Di Cremona
Sours & lambics
Light, tart, often served with fruit syrups.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Belgian & trappist
Caramel, dark fruit, mild spice.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
Sours & lambics
Raspberry, peach, cherry. The easy entry point.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Stouts & porters
Lactose sweetness softens the roast.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Belgian & trappist
Big, rum-raisin, deeply complex.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Belgian & trappist
Strong, golden, dry-finishing despite richness.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
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