Katholeike University of Leuven Prix Fix Menu | A+ | - I cannot pretend to remember the details of the dishes on the #prixfix
but I can say that the chef comes from a Michelin Star restaurant in Europe. The waiter also entertained our desire to drink #beer
instead of #wine
and did a pairing with the menu. Incredible!!! 1st Course – Fried #burrata
toping and lemon. Must admit that the #lemon
was a curve ball but a little squeeze over the burrata gave it just the right bite. It was served with a little shot (very light alcohol) of fruit juice.
2nd Course Beer Paring - St-Feuillien Grand Cru – 9.5% ABV – This extra-blond #amber
nectar masterpiece undergoes refermentation in the bottle, resulting in a beer endowed with unforgettable character. (https://www.ratebeer.com/beer/st-feuillien-grand-cru/144092/) 2nd Course – Fresh #Mackerel
served over #chips
and topped with #bacon
. Not the biggest fan of bacon @blicklejenny
but I will make exceptions ;-P. Save the #tomato
3rd Course Beer Pairing - Tripel Karmeliet – 8.5% ABV - First brewed 1996; claimed to be based on a recipe from 1679 which used wheat, oat and barley. Tripel Karmeliet is a very refined and complex golden-to-bronze brew with a fantastic creamy head (https://www.ratebeer.com/beer/tripel-karmeliet/5368/). 3rd Course – Belgian beef served with #mushrooms
in a very rich garnish. Very tender meat and putting the mushrooms in the same bit gave a unique blend of flavors on the palate!
4th Course Beer Pairing – Boon Kreik – 4.0% ABV – This is a traditional Belgian #Lambic
fruit-beer. It is brewed according to the traditional Lambic style of spontaneous fermentation. Only fresh cherries (25%) are used. (https://www.ratebeer.com/beer/boon-kriek/4505/). 4th Course – Pork Tenderloin served with #ausjus
, and #potatoes
. The meat was prepared perfectly for my taste #mediumrare
5th Course – Sorbet over a graham cracker with fresh #strawberries
. I do not like #sorbet
generally but this really hit the spot.
#leuven #beglium #europe #dinner #coffee #espresso