Westmalle Trappist Beer and Belgian Endive: A Perfect Culinary Match
Anyone who knows Westmalle Trappist beer knows it’s synonymous with true flavour and craftsmanship. But did you know that the subtle caramel notes and gentle bitterness of our Trappist beers pair beautifully with some of Belgium’s most iconic ingredients? One of them is BelOrta Belgian endive – a delicate vegetable that brings out the rich, complex flavours of our beers.
In this blog, you’ll discover six unique recipes that celebrate the harmony between Belgian endive and Westmalle. They’re perfect for surprising your taste buds and impressing your guests – from refined starters to hearty main courses, there’s something for every palate.
All recipes were created in collaboration with Restaurant Seir and Restaurant Woods.
Belgian Endive and Westmalle Cream
A silky Belgian endive cream forms the base for a stunning scallop carpaccio, topped with a light sour cream and horseradish dressing. Crispy croutons add texture, while a hazelnut vinaigrette brings warmth and depth.
Recipe
Venison Tartare with Endive, Chestnut and Westmalle Extra
This refined venison tartare gains earthy depth from roasted chestnuts, while Westmalle Extra adds a crisp, lightly bitter note that perfectly balances the tender game meat. Ideal for lovers of sophisticated flavours.
Recipe
Belgian Endive Tempura with Westmalle Tripel, Beef Tartare and Sesame Cream
Belgian endive coated in a light tempura batter made with Westmalle Tripel adds a crunchy twist to this dish. Paired with juicy beef tartare and a creamy sesame sauce, it’s a playful mix of textures and flavours.
Recipe
Glazed Endive with Honey, Pumpkin, Westmalle Tripel, Mustard Seeds and Salted Almonds
A dish that captures the spirit of autumn: Belgian endive glazed with honey and Westmalle Tripel for a hint of sweetness. Pumpkin and mustard seeds add warmth and spice, while salted almonds bring a satisfying crunch.
Recipe
Grilled Turbot with Pressed Endive and Truffle
Looking for a showstopping main course? This grilled turbot served with a pressed endive and truffle terrine is a true treat. A celeriac cream adds a soft, earthy touch, while truffle vinaigrette and porcini jus deliver deep umami flavour.
Recipe
Braised Pork Cheeks with Endive, Celeriac and Westmalle Dubbel
Slow-braised in Westmalle Dubbel, these tender pork cheeks take on a rich, caramelised depth. Combined with celeriac and endive, it’s a hearty and comforting dish – perfect for a chilly day.
RecipeBring Belgian Flavour to Your Own Kitchen
Ready to try these recipes yourself? Step into the kitchen and let the flavours of BelOrta Belgian endive and Westmalle Trappist beer come together in a culinary experience you won’t soon forget.
