Food matching: Paljas Blond is a traditional unfiltered high fermentation beer with a second fermentation after bottling.
Lutosa truffle puree
Smoked quail (or chicken or duck)
Brown gravy (half-frozen)
Delino balsamic dressing
Heat up the Lutosa truffle puree.
Heat up the quail.
Arrange on the hot truffle puree.
Heat up the brown gravy, add the cane sugar and allow to simmer,
deglaze with a splash of balsamic dressing.
Coat the quails in sauce.
Sprinkle with the crushed cashew nuts and serve chilled on top of a
glass of Paljas beer.
Recipe: Ilse Duponcheel (DOLCE) en Johan Carron (Vandemoortele)
Photo: Jan Agten