Category Archives: shrimp

Beer and Foodpairing: Ommegang Charles Quint

In this article we’ll give you some flavor inspiration for designing recipes that combine well with this excellent beer. Also we’ll dive into a couple of home-grown recipes we designed to beer and Foodpairing the Ommegang Keizer Karel.

Three hops are used during the production process giving the beer its delicate yet complex aroma. Flowery, fruity, spicy and citrusy aromas are equally perceived, without overloading the beer. Its multi dimensional character is reflected in the Foodpairing tree of Ommegang Keizer Karel, it grants a lot of Foodpairing potential to this beer.

The subtle spiciness in the beer is mainly attributed to the chosen yeast strain tasked to ferment the beer. This flavor can also be found in asparagus and vanilla (find them in the Ommegang Foodpairing tree). These simple links gave us the spark to create two amiable food companions. With the aid of the Foodpairing Explorer we filled in the blanks. Add Ommegang and asparagus to your combo box. Then search for fitting ingredients and be inspired. Keep in mind that you can use the beer in your recipe, but it also can be served on the side.


Here’s what we came up with.

Asparagus – Cream Cheese – Shrimp

Starting from the Ommegang – asparagus combo in the Foodpairing Explorer, we hopped to cream cheese, having some lactone aromas in common with the beer and the asparagus. Next we selected bread, which will link in the fruity theme.

Find the recipe here.


Apple – lemon – vanilla – pistachio

This dish emphasizes the fruity and citrusy character of the beer that is served on the side. Sparked by the vanilla match, we searched for appropriate fruits. The beer contains a lot of aroma molecules that can be found in apples and lemons, so we decided to go with these two ingredients. That leaves us vanilla, apples and lemon; it is a small task to come up with a matching dessert with these ingredients so common, so go wild…

Find our recipe here.


The launch of the culinary award season” in Belgium is traditionally given by Gault Millau. Bart De Pooter, chef of the Pastorale in Reet, was bombed to Chef of 2012“. His restaurant is also going up to a great 18/20. 
Here Bart featured at The Flemish Primitives;

There are two other restaurants that get 18 to 20, namely De Jonkman in Bruges!! and ‘t Fornuis in Antwerp.

The discovery of the year‘s‘ Restaurant: Volta with chef Olly Ceulenaere (also part of Flemish Foodies). As this is a Foodpairing blog, we looked in to some of the dishes by Olly (site Flemish Foodies+recipe),and found an example with salsify, north sea shrimps, pickled cucumber, mimolette cheese. 

If you dive into the Foodpairing tree of Salsify, you can find the shrimps and different types of cheeses.

Another chef of the Flemish Foodies was the vegetable chef of the year: Kobe Desramaults and the Third chef of the gang, just started a new restaurant with a wink to Momofuku; J.E.F.

In the highest echelons everything remains unchanged. Hof van Cleve Peter Goossens got another fabulous 19.5