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Beer

1

serving

50

Minutes

Minutes

An aromatic and flavorful fondue broth, elevated by Eau Bénite beer, perfect for pairing with your white meats and seafood.

Category

Main dishes

A collaboration with

Samuel Joubert

Le coup de Grâce

Ingredients

  • 1 can (473 ml) of Eau Bénite beer
  • 1 small yellow onion, coarsely chopped
  • 1 leek (white part only), cut in half lengthwise and sliced
  • 2 carrots cut in half lengthwise and sliced
  • 1 celery stalk cut in half lengthwise and sliced
  • 3 large garlic cloves, finely chopped
  • 2 tbsp fresh ginger, grated
  • 6 cups chicken broth
  • 1 tsp herbs de Provence
  • 2 bay leaves
  • 1 tbsp honey
  • Salt and pepper to taste

Steps

  • In a large pot over medium heat, soften the onion, leek, carrots and celery with a drizzle of oil for 5 to 6 minutes. Generously season with salt and pepper.
  • Add the garlic and the ginger and cook for 1 minute.
  • Deglaze with the beer and let simmer for 5 minutes to slightly reduce.
  • Add the chicken broth, the herbs de Provence, the bay leaves and the honey, and season with salt and pepper.
  • Bring to a boil, reduce to low heat and let simmer for 30 minutes. Taste and adjust the seasoning if needed. 

    Note

    Serve with light meat such as pork, shrimp or chicken and pair with your favorite vegetables.

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