The Dessert - Jef Versele in...
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In May, St Stefanus Master Brewer Jef Versele hosted a workshop in London where the attendees were treated to a three course meal at Boyd’s Brasserie. After a delicious starter and main course came the grand finale, paired perfectly with a wonderful glass of St. Stefanus Grand Cru. Try it for yourself with the recipe below. 

Chocolate Tart & Blackcurrant Sorbet

Ingredients

For the pastry

- 250g/9oz plain flour, plus extra for dusting...

The Starter - Jef Versele in...
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Last month, St Stefanus Master Brewer Jef Versele hosted a workshop in London where the attendees were treated to a three course meal at Boyd’s Brasserie that perfectly complements different ages of St Stefanus Blonde. 

As we began our meal we wanted to share the recipe with you. Give it a go at home, pairing it with a young 3 month St. Stefanus for the perfect fresh combination.  

Seasonal Asparagus, Poached Duck Egg, Hollandaise

Ingredients

...

The Main Course - Jef Versele...
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In May, St Stefanus Master Brewer, Jef Versele, hosted a workshop in London where the attendees were treated to a three-course meal at Boyd’s Brasserie. Each course was paired with a different age of St. Stefanus Blonde to perfectly complement the flavours, making for a unique experience with every dish. 

The main course was an absolute delight and we’d like to share it with you. Try it yourself at home with an 18 month old St. Stefanus for the perfect combination.

Air-Dried 28 Day Rib-eye (...

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