NEW ORLEANS (press release) – Cochon Butcher announced the kick-off of a four-week dinner series that pairs rare Belgian lambics with Butcher steaks beginning on Thursday, Aug. 7. The restaurant will tap into one extraordinary keg of rare lambic each Thursday at 5 p.m. for four consecutive weeks. Steak dinners will be served until sold out. No reservations and no tickets are required.
“These lambic kegs are incredibly hard to come by and having them here alongside our signature cuts is a rare chance to experience truly spontaneously fermented beer without leaving town,” said Zack Shelton, Butcher general manager. “So, come in, grab a seat early – we’re pouring them until the last drop is gone.”
Week one (Aug. 7) sets the tone with the coveted Cantillon Classic Gueuze ’24, served alongside a seared Denver steak, crispy beer-battered onion rings, and a smoky Gueuze aioli. Week two (Aug. 14) introduces Cantillon Sang Bleu ’25 matched with a bistro filet, complemented by a Sang Bleu cherry demi-glacé, potato röstí and horseradish. Week three (Aug. 21) features Cantillon Saint Lamvinus ’24, matched with Saint Lamvinus braised short rib, potatoes, carrots and pearl onions cooked to perfection. Week four (Aug. 28) concludes with 3 Fonteinen Oude Braamlambik, served alongside a smoked ribeye, pommes purée and a 3 Fonteinen compound butter.
Quantities of each lambic are limited, so guests are strongly encouraged to arrive early.
