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Cooking and biereneten Passion

Eating and drinking are basic needs. Give in to your sense of adventure and join us on a culinary journey. We will combine the tastiest artisan beers with the most delicious dishes. This can take place as a degustation or in partnership with our top chef Kurt De Coster.

Enjoying the combination of great food and surprisingly great BEER is a gift you will definitely want to share with your friends, family, customers and co-workers!

Bon Appetit!

BEER and cheese:

A gastronomic revolution is quietly taking place in this country that aims to challenge wine's supremacy as the cheese-pairing beverage of choice.

The flavours of BEER and cheese – earthy, yeasty, musty, fruity, rich, toasty, florl, combine in a way that many feel those of wine and cheese cannot.

The simple fact is that cheese and BEER are ideal partners.
Try for instance a Brie with Oude Kriek or a Oude Postel with Great Divide Titan Ipa.

This includes the tasting of six BEERs and six cheeses and the search for the ideal pairing.
280€ for the first 8 participants (28€ for each additional participant).



Catering:

With your help we create delicious dishes and combine them with the best artisan beers. Prices and ingredients are established in mutual agreement.

Our chef at these events is: Kurt De Coster °1977

Favourite beer:
"Caracole" from the Caracole brewery and "Barley Wine" from the Emellise brewery.

Favourite dish with beer:
  • grilled fish
  • slightly baked sea lavender
  • confit of new potatoes in goose fat
wonderful with the Emelisse DIPA!


Cooking and Passion
I could barely walk when I was already getting under my mother’s feet in her kitchen. My future was swiftly decided: I would become a professional chef. At the age of twelve I enrolled at the hotel school in Wemmel. Six years later and one year specializing in hotel management, I took my first steps into the world of gastronomy.

The kitchens of Belgium became too small for me after a while and I departed on a trip around the world. For eight years I worked in internationally renowned hotel chains, an exclusive golf club in Ireland, a beach side restaurant in Sidney and in one of the most chaotic restaurants in Tokyo. And then there were the violently rising and falling cruise ship galley kitchens

I was born and raised in the Flemish part of Brabant, among a wealth of local products in both solid and liquid form. It’s a kind of luxury I enjoy combining with my travelling experience. With my eye for innovation, I will conjure up surprising combinations on your plate.

Be my travel companion on an exploratory journey into new fusions of beer and gastronomy.

Bon Appetit!