Journalist writes a new guide to beer and food, and cooking with beer
March, I met Ray Beauchemin for a delightful lunch at Le
Petit Moulinsart, a belgian cafe/restaurant that offers more than
mere frites, beer and mussels.
what you would expect when dining with a man who has promoted the
craft brewing movement in Quebec for almost a decade. As a homebrewer
and avid beercook, Beauchemin has just released a new book about cooking
with beer, SALUT! The Quebec Microbrewery Beer Cookbook (Vehicule
Press, $18.95 CA)
appetizers, soups, salads, seafood, meats, poultry, breads and desserts
(Ray's wife Denise is studying baking and pastry), there's a huge
range of recipes.
Beauchemin offers suggestions for pairing dishes with many of Quebec's
finest microbrews, such as Unibroue's Quelque Chose, which he thinks
is ideal for chocolate. In fact, Ray recently wrote a long article
for the Montreal Gazette, touting the tasty combination of chocolate
that day at the Petit Moulinsart, I had the oeufs a la neige with
toasted almonds, and the black Boreale Noire made a lovely bitter
contrast to the sweet cream.
on the beer cookbook almost 5 years ago, so to see it in print at
last will be wonderful. I'll add more details and recipes when I get
my copy to review.
the Petit Moulinsart (39 St. Paul West, 514.843.7432), I would recommend
it for lunch - for midday dining, the prices are affordable, and the
specials of the day most intriguing. Though just a few of the dishes
(predictably, the mussels) use beer as an ingredient, the beer list
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