When we did the beer dinner at Céleste more than two years ago, the plan was to repeat the experience in the near future. Life got on the way, unfortunately, and it wasn't possible, until now.
There are a few changes this time. It will not be a weekday dinner, but a Saturday lunch; instead of one beer per course, three of them will be paired with two.
As last time, I was in charge of choosing a bunch of beers, though now it was a bit more challenging as I had to work around a menu that had been already defined. But it was still a lot of fun, especially the part where, together with the chef, we went through each of the courses in order to put together the pairings (once again, the biggest surprise was how well the smoked beer went with the fish!).
Beer (or any beverage) and food pairings are for me a culinary game whose only (loose) rule is that the beverage should not overwhelm the food; other than that, anything goes. Having the first three courses paired with two beers instead of one gave me the chance to play with contrasts; I thought there'd be little point in having two beers in the same style side by side, so I picked two very different beers for each of the courses. The idea is that people will drink both and figure out by the themselves which they like better. It'd nice if they mixed them, after all, it's supposed to be fun.
Anyway, this is the menu you can have this November 2:
Amuse bouchePrice, incl. welcome drink (Bernard Světlý Ležák) tea, coffee and water is 1190CZK per person. Reservations are recommended and can be made on-line on this page or by e-mail to email@example.com. The lunch starts at 12 and last orders are taken at 2.
Soup of white beans Coco de Paimpol with smoked arctic char and carrot puff pastry
(Served with Primátor 13% and Maisel's Weisse)
Sturgeon fillet, Jerusalem artichoke pureé with seasonal mushrooms, Espelette peppers, lemon mousse
(Served with Schlenkerla Märzen and Benediktin IPA)
Roasted saddle of Mangalica pork, warm kale, cauliflower, potato and pork rind salad, creamy horseradish mousse, jus
(Served with Benediktin Imperial Pilsner y Schneider TAP 5)
The cheese, 18 months old mimolette with homemade rhubarb marmelade
(Served with Fuller's London Porter)
Dessert, Crémes brulées with sundried Stevia herb, fresh fruits and biscuits
(Served with Rodenbach Gran Cru)
Like last time, I'll be hosting the event and will be more than happy to answer any questions you may have. Hope to see you there.
Céleste Restaurant and Bar
Dancing House, Rašínovo nábřeží 80 - Prague 2
+420 221 984 160 - firstname.lastname@example.org
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