Last week The Honorable Jamie McCourt (below, center), United States Ambassador to the French Republic and Principality of Monaco, hosted the first ever beer and food pairing at her private residence in honor of The Brewers Association.
- With special thanks -
Traditionally, beer in France has been regarded as a refreshing pause, taken on a terrace or standing at a counter. But thanks to a surge in awareness of creative and flavorful American craft beers, all that’s about to change.
Last week The Honorable Jamie McCourt, United States Ambassador to the French Republic and Principality of Monaco, hosted the first ever beer and food pairing at her private residence in honor of The Brewers Association, the not-for-profit trade body that represents over 4,000 small and independent American craft brewers.
The elegant setting was perfect for a well-thought-out gourmet menu executed with great attention to detail by noted chefs de cuisine Edward Delling-Williams of Paris’ Le Grand Bain and Dave Harrison of Au Passage, while Adam Dulye of the Brewer’s Association contributed his pairing expertise. For the occasion, representatives of several brewing companies came over from the U.S. to demonstrate just how compatible beer can be with food.
On the menu:
Carpaccio de céleri fumé en croute de sel et sa sauce de vinaigre de malt / Carpaccio of smoked salt-baked celeriac. The beer: Seafarer Kolsch - crisp, cheerful, refreshing (Three Weavers Brewing Company Inglewood, California)
Truite fumée à la crème fraiche / Cured trout, raw thick cream, crackers. The beer: Tropical Torpedo - subtle notes of mango, papaya, pineapple (Sierra Nevada Brewing Company Chico, California)
Lapin braisé accompagné de lentilles et ail sauvage / Braised rabbit, lentils, wild garlic. The beer: Port City Porter - complex malt flavors; hints of dark chocolate, coffee (Port City Brewing Company Alexandria, Virginia)
Grande finale: Mousse de chocolat blanc et rhubarbe / White chocolate mousse, rhubarb. The beer: Pineapple Mana Wheat - smooth, full-bodied; think ukuleles (Maui Brewing Company Kihei, Hawaii)
Did it work? Zut alors, mais oui!
A Night To Remember: American craft beers paired with fine French cuisine
by Barbara Pasquet James
Traditionally, beer in France has been regarded as a refreshing pause, taken on a terrace or standing at a counter. But thanks to a surge in awareness of creative and flavorful American craft beers, all that’s about to change.
Last week The Honorable Jamie McCourt, United States Ambassador to the French Republic and Principality of Monaco, hosted the first ever beer and food pairing at her private residence in honor of The Brewers Association, the not-for-profit trade body that represents over 4,000 small and independent American craft brewers.
The elegant setting was perfect for a well-thought-out gourmet menu executed with great attention to detail by noted chefs de cuisine Edward Delling-Williams of Paris’ Le Grand Bain and Dave Harrison of Au Passage, while Adam Dulye of the Brewer’s Association contributed his pairing expertise. For the occasion, representatives of several brewing companies came over from the U.S. to demonstrate just how compatible beer can be with food.
On the menu:
Carpaccio de céleri fumé en croute de sel et sa sauce de vinaigre de malt / Carpaccio of smoked salt-baked celeriac. The beer: Seafarer Kolsch - crisp, cheerful, refreshing (Three Weavers Brewing Company Inglewood, California)
Truite fumée à la crème fraiche / Cured trout, raw thick cream, crackers. The beer: Tropical Torpedo - subtle notes of mango, papaya, pineapple (Sierra Nevada Brewing Company Chico, California)
Lapin braisé accompagné de lentilles et ail sauvage / Braised rabbit, lentils, wild garlic. The beer: Port City Porter - complex malt flavors; hints of dark chocolate, coffee (Port City Brewing Company Alexandria, Virginia)
Grande finale: Mousse de chocolat blanc et rhubarbe / White chocolate mousse, rhubarb. The beer: Pineapple Mana Wheat - smooth, full-bodied; think ukuleles (Maui Brewing Company Kihei, Hawaii)
Did it work? Zut alors, mais oui!
Special thanks to the US Ambassador, the Brewers Association and brilliant team of chefs - Adam Dulye, Edward Delling-Williams and Dave Harrison.
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