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Chimay

Our recipes

Chimay Trappist beers are particularly suitable for serving with a meal.
What’s more, like the cheeses, they can also be one of the ingredients in your best dishes.

Marinade with Chimay Blue

Ingredients for 30cl

  • 25 cl of Chimay Blue
  • 2 tablespoons of sesame oil
  • 1 clove of garlic
  • 5 sprigs of oregano
  • 1 teaspoon of coarse salt
  • Some black pepper
  • Piment d'Espelette according to your tastes

Method

  1. Peel the garlic clove and finely chop it.
  2. Chop the oregano.
  3. Pour the beer and all the ingredients into a bowl and mix to obtain a homogeneous mixture.
  4. Then brush your meat and let marinate for a while
  5. Cook and enjoy !
Chimay

Serves 4

  • 4 burger buns
  • 4 dl tomato ketchup
  • 1 courgette, sliced
  • 4 portobello mushrooms
  • 50 g butter
  • 1 red onion
  • 1 courgette, in slices
  • 4 portobello mushrooms
  • 50 g butter
  • 4 dl ketchup
  • 1 red onion

Burger Chimay

Serves 4

  • 4 burger buns
  • 4 dl tomato ketchup
  • 1 courgette, sliced
  • 4 portobello mushrooms
  • 50 g butter
  • 1 red onion
  • 1 courgette, in slices
  • 4 portobello mushrooms
  • 50 g butter
  • 4 dl ketchup
  • 1 red onion

Method

  1. Preheat the oven to 180 °C.
  2. Mix the mince with the tarragon, cubes of Chimay cheese, egg and breadcrumbs.
  3. Shape into equal sized burgers and briefly fry on both sides in the foaming butter.
  4. Continue to bake in the preheated oven for five minutes.
  5. In the same pan, fry the mushrooms and the courgette slices.
  6. Cut the burger buns in half and briefly warm them up in the oven.
  7. Cut the onion into thin rings.

Presentation

First place the courgette and the mushrooms on the bun with a little ketchup. On top of this, arrange the warm burger with the Chimay cheese, followed by the red onion rings. Finally, put the top and duck in !

Chimay

Quiche with Grand Chimay

Serves 4

  • 1 sheet puff pastry (30 by 30 cm)
  • 200 g chopped courgettes
  • 300 g chopped tomatoes
  • 2 large shallots, finely chopped
  • 50 g butter
  • 200 g Chimay Doré cheese
  • fresh sage leaves
  • 4 eggs
  • 3 dl double cream
  • 1 dl Chimay Triple

Method

  1. Preheat the oven to 190 °C.
  2. Arrange the puff pastry in the quiche tin. Press in carefully and remove any surplus pastry.
  3. Fry the vegetables in a little butter and braise for five minutes.
  4. Drain the excess moisture from the vegetables. This prevents the pastry base from becoming soggy.
  5. Stir the cheese cubes and chopped sage into the vegetable mixture and fill up the quiche base with it.
  6. Beat the eggs with the Chimay Triple and the double cream. Pour the beer liaison onto the quiche and bake for forty minutes in the preheated oven.
Chimay

Serves 4

For the crème brûlée

  • 1 vanilla pod
  • 2 dl cream (35% fat)
  • 2 dl full cream milk
  • 2 dl Chimay Red
  • 10 egg yolks
  • 100 g granulated sugar
  • 2 slices Poteaupré
  • 1 Conference pear, sliced

For the sugar crust

  • 30 g brown sugar
  • 30 g granulated sugar

Crème brûlée with Chimay Red and pear

Serves 4

For the crème brûlée

  • 1 vanilla pod
  • 2 dl cream (35% fat)
  • 2 dl full cream milk
  • 2 dl Chimay Red
  • 10 egg yolks
  • 100 g granulated sugar
  • 2 slices Poteaupré
  • 1 Conference pear, sliced

For the sugar crust

  • 30 g brown sugar
  • 30 g granulated sugar

Method

  1. Preheat the oven to 90 °C.
  2. Cut the vanilla pod in half and remove the seeds. Mix together the cream, milk and Chimay Red and add the vanilla seeds and pod halves. Heat to just below boiling point, but do not actually boil.
  3. Beat the egg yolks with the sugar. Stir in the vanilla custard. Remove the vanilla pods and allow to cool.
  4. In ramekins, alternate a slice of pear with a slice of Grand Classique cheese, then pour over the custard.
  5. Bake the ramekins for fifty minutes in the preheated oven. Remove and allow to cool.
  6. Sprinkle with the mixed sugar, ideally with a sieve so that the sugar is evenly distributed. Caramelise with a chef’s blow-torch.

La Poteauflette

Serves 4

  • 1 kg floury potatoes, raw
  • 200 g smoked bacon cut into short strips
  • butter
  • 2 onions
  • 1 clove garlic
  • 1 sprig rosemary
  • 1 dl Chimay Triple
  • 400 g Poteaupré cheese, diced

Method

  1. Preheat the oven to 200°C.
  2. Peel and wash the potatoes and boil in slightly salted water. When cooked, remove from the water and cut into slices.
  3. Brown the diced bacon in a high-sided frying pan with a little butter. Peel the onions and cut into thin slices. Add to the bacon. Leave to brown over a gentle heat. Add the chopped rosemary and the crushed garlic clove.
  4. Place the potatoes in an ovenproof dish. Add the onions and the bacon. Press down carefully.
  5. Pour the Chimay Triple over the dish and cover with cubes of Poteaupré cheese.
  6. Place in the preheated oven for 40 minutes.

Serves 4

  • 800 g carbonnade of beef, cut into pieces
  • 50 g butter
  • salt and pepper
  • 2 large onions
  • sprig of thyme and 2 bay leaves
  • 2 bottles Chimay Blue Cap
  • 2 slices gingerbread
  • 40 g mustard
  • 1 tbsp Liège Syrup
  • fresh French-fried potatoes

For the stewed apples

  • 4 large Jonagold apples
  • 1 dl Chimay Blue Cap
  • 1 cinnamon stick
  • fresh thyme

La Carbonnade

Serves 4

  • 800 g carbonnade of beef, cut into pieces
  • 50 g butter
  • salt and pepper
  • 2 large onions
  • sprig of thyme and 2 bay leaves
  • 2 bottles Chimay Blue Cap
  • 2 slices gingerbread
  • 40 g mustard
  • 1 tbsp Liège Syrup
  • fresh French-fried potatoes

For the stewed apples

  • 4 large Jonagold apples
  • 1 dl Chimay Blue Cap
  • 1 cinnamon stick
  • fresh thyme

Method

  1. Clean the onions and cut into thin rounds.
  2. Melt the butter in a slow cooker and brown the pieces of beef. Season with salt and pepper. Add the onions, thyme and bay leaves, cover and simmer briefly.
  3. Moisten with the Chimay Blue Cap.
  4. Coat the slices of gingerbread with mustard and place them in the slow cooker with the mustard against the beef. Cover and leave to simmer for one hour on a gentle heat or in an oven preheated to 160°C.
  5. Remove from the oven and finish by adding the Liège Syrup.
  6. For the stewed apples: peel the apples, remove the pips and cut into equal-sized pieces. Place the pieces of apple in a saucepan and moisten with Chimay Blue Cap. Add a cinnamon stick and a sprig of thyme. Cover and cook over a high heat. Reduce the heat and cook for a further 20 minutes.

Presentation

Serve the carbonnade with the stewed apples. A portion of crispy French-fried potatoes will provide the perfect side dish.

Discover the video

Chimay cheese fondue

Ingredients (serves two)

  • Chimay Triple
  • Cheese “A la Bière” washed with Chimay Red or Blue
  • Cheese Le Poteaupré
  • Allow around 200 g cheese per person, which for two people would be 200 g Poteaupré and 200 g A la Bière. Remove the rind from both cheeses and cut them into cubes.

Preparation

  1. Bring 2 dl Chimay Triple to the boil in a ‘fondue pot’ and stir in the cheese in about four batches.
  2. Make sure you do not allow the mixture to reboil.
  3. Adding flour is totally out of the question, as this would make the cheese fondue far too thick, as well as breaking down the flavour of both the Chimay Triple and the cheese.
  4. Before using, you can rub over the ‘fondue pot’ with a garlic clove, a shallot, a truffle or an olive tapenade. This gives an extra taste dimension, and makes the fondue just that little bit different.
  5. Whilst fonduing, it is best to stand the fondue pot over a low flame, to keep the mixture beautifully fluid and warm.
  • Garnishes
  • Serve pieces of baguette with high quality charcuterie, such as Jambon d’Ardenne, Ardennes salami, chorizo or lomo.
  • For vegetables, pieces of (precooked) carrot, cauliflower and broccoli florets, mushrooms and Brussels sprouts work very well together. Also, do not forget pickled gherkins and silver skin onions.

Ingredients (serves four)

  • 400 g pure wheat flour
  • pinch of salt
  • 40 g caster sugar (or vanilla sugar if preferred)
  • 5 eggs
  • 6 dl full cream milk
  • 4 dl Chimay Blue
  • 50 g melted butter

Crêpes with Trappist beer

Ingredients (serves four)

  • 400 g pure wheat flour
  • pinch of salt
  • 40 g caster sugar (or vanilla sugar if preferred)
  • 5 eggs
  • 6 dl full cream milk
  • 4 dl Chimay Blue
  • 50 g melted butter

Preparation

  1. Make the crêpe batter: mix the flour with the salt and the sugar in a large mixing bowl.
  2. Make a hollow in the middle and add the eggs.
  3. Stir the eggs in thoroughly until you have a thick batter.
  4. Mix the full cream milk with the Chimay Blue, and beat in little by little to create a smooth, liquid batter. At the end, stir in the melted butter.
  5. Cover the batter with cling film and rest in the refrigerator for thirty minutes.
  6. Melt a knob of butter in a pancake pan and reduce the heat by a third.
  7. Ladle the batter into the pan, and tip the pan until the base is completely coated. Quickly return the pan to the heat and fry for one minute (or thirty seconds on an induction hob) until the crêpe is nicely browned.
  8. Flip the crêpe with a spatula and fry for a further thirty seconds.

To serve

Serve the crêpes with a selection of different types of sugar

Ingredients (serves four)

    • 400g butter
    • 200g flour
    • 8dl full cream milk
    • 2dl vegetable stock
    • 200g A la Bière cheese
    • 100g Poteaupré
    • 100g Vieux Chimay cheese, grated
    • 5 egg yolks
    • Pepper, salt and nutmeg

To coat

    • flour
    • 5 egg whites
    • pepper and salt
    • breadcrumbs or panko

Preparation

  1. Preheat the deep fat fryer to 170 °C.

  2. Make a white roux by melting the butter and stirring in the flour.

    Allow to dry out on the heat and add the milk and the stock. Season the thick, white sauce with pepper, a little salt and nutmeg.

  3. Remove from the heat and with a spatula, stir in the three Chimay cheeses. When they are melted, add the egg yolks and stir to create a thick, smooth sauce. Adjust seasoning to taste.

  4. Tip the sauce into a floured oven dish or baking tin and allow to cool. Cover the mixture with a sheet of baking paper or cling film to prevent the top from drying out. Leave in the fridge for a minimum of twelve hours.

  5. Cut the stiff mixture into equal sized pieces, or cut them out with a stainless steel pastry cutter.

  6. First roll them in the flour, then in the egg white, beaten and seasoned with salt and pepper, and finally in the breadcrumbs. Allow to rest.

  7. Deep-fry the cheese croquettes until golden brown in the preheated frying oil.

To serve

Serve with fried parsley and lemon quarters.