I could enjoy a typical Irish menu, revisited by Laure Genonceaux, member of the Belgian Chef’s Irish Beef Club Belge.
The harmony between food and whiskeys was realized by Eric Boshman.
An Irish Christmas dinner is most of the time composed of smoked salmon, oysters and sea food, stuffed turkey, roast ham wih honey, spicy beef and assorted vegetables…
The spicy beef is very famous for Christmas in Ireland. It is prepared with sugar, spices and berries, a very old recipe from several centuries.
For dessert, the most traditional ones are : trifle, Christmas pudding and Christmas cake.
After having enjoyed a gin-based cocktail, we discovered what Laure Genonceaux prepared for us :
I enjoyed so much discovering all these Irish high quality products, and the creative and delicious recipes.
Dining while having a whiskey tasting (5 different ones!) was a first time for me: thank you Eric Boshman for this experience!
The atmosphere of the night was very warm, like a real Christmas dinner, all this in good company of other bloggers and journalists.
This dinner was honoured by the presence of Ms. Helena Nolan, Ambassador of Ireland.
The Belgian market is an important market for the Irish agricultural food products and beverages.
The dairy products are in first position, followed by the beef, the lamb, the whiskey, the liquors, the seafood, …