Beer pairings for Seared Foie Gras With Salted Lemon Cream And Hazelnuts

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Seared Foie Gras With Salted Lemon Cream And Hazelnuts

Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.

Stouts & porters

Lactose sweetness softens the roast.

Why it works with Seared Foie Gras With Salted Lemon Cream And Hazelnuts

Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.

Belgian & trappist

Big, rum-raisin, deeply complex.

Why it works with Seared Foie Gras With Salted Lemon Cream And Hazelnuts

Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Seared Foie Gras With Salted Lemon Cream And Hazelnuts

Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.

Belgian & trappist

Strong, golden, dry-finishing despite richness.

Why it works with Seared Foie Gras With Salted Lemon Cream And Hazelnuts

Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Seared Foie Gras With Salted Lemon Cream And Hazelnuts

Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.