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RODENBACH GRAND CRU

RODENBACH GRAND CRU

RODENBACH GRAND CRU

RODENBACH GRAND CRU

BEER PAIRING

Rodenbach Grand Cru is

a beer with a magnifi-

cent sweet-sour balance.

Rodenbach matures in giant

oak barrels which give the

beer its woody aroma. The

Bapas is a similarly difficult

balancing act with sweet-sour

accents. When that balance

is achieved however, delicate

products from the sea such

as langoustines and lobster

go hand in hand with the

Grand Cru from Roeselare.

If you get the balance

absolutely right, you will also

recognise fruity (red fruit)

and animal (leather) aromas

coming to the fore. The fin-

ishing touch with a pinch of

cocoa powder will even reveal

a pleasantly bitter taste.

INGREDIENTS

FOR 6 PEOPLE

6 langoustines, 1 small

beetroot, 2 tbsps sour cream,

15 cl rice vinegar, 1 tbsp

black sesame seeds, red

beetroot shoots, a pinch of

cocoa powder, 3 g sugar.

20

LEVEL OF DIFFICULTY

RECIPE

METHOD

1. Peel the beetroot and dice

finely. Put it in the pot and

add the rice vinegar and sugar.

Boil the cubes until they are

almost ready. Take of the fire

and let the beetroot cool down

in the pot.

2. Remove the langoustines' head.

Cut them open and peel. Make

a small cut at the back and

remove the gut.

3. Place the langoustine in the

middle of a piece of cling

film and put a second piece

on top. Use the saucepan to

flatten the langoustine in two

blows. Place them on top of

one another with cling film in

between. Cover these pieces

of langoustine really tightly

because otherwise they will dry

out very quickly.

4. Drain the beetroot.

5. Roll out one langoustine on a

plate and add some pieces of

beetroot.

6. Finish off with beetroot shoots,

sour cream, cocoa powder, sea

salt and sesame seeds.