We recommend pairing the following with our Tripel.

Pairings by Course:

STARTERS:
Samosas, Ceviche, Artisanal sausages with pickled cabbage, Prosciutto-wrapped brie, Bacon-wrapped asparagus
MAINS:
Bouillabaisse, Pesto salmon, Duck cassoulet, Roast pork, Steamed lobster, Herb-crusted veal, Grilled swordfish with lemon sauce
CHEESE:
Aged gruyere, St Andre triple cream, Pungent Blue, Camembert, Taleggio
OTHERS:
Crème brûlée, Orange crème caramel, Basil olive oil cake with grand marnier sauce

Pairings by Cuisine:

MODERN AMERICAN:
Grilled pheasant, Monk fish with lemon sauce, Seared scallops, Grilled octopus
ITALIAN:
Gnocchi with pesto sauce, Pasta carbonara, Salmon risotto, Sage-crusted saltimbocca, Pasta puttanesca
THAI:
Basil fried rice, Pad Kee Mow, Larb Duck, Lard Nar
MEXICAN:
Quesadilla rajitas poblanas, Ceviche, Bistec a la Tampiqueña
INDIAN:
Bhindi, Korma, Palak Paneer, Aloo Gobi, Gulab Jamun
FRENCH:
Bouillabaisse, Duck cassoulet, Tartine du Saumon, Coq au vin, Lapin a La Cocotte
MIDDLE EASTERN:
Lamb Begendi, Mosakhan, Khoresht Aaloo