Recipe

Cooking With Cantillon, the Beer World's Most Unlikely Cookbook

13 days ago   |   By Vine Pair

The recipe for the tête pressée, or head cheese, calls for half a pork head, two hams, two pork feet, celery, leeks, turnips, carrots, onions, and assortment of herbs and spices. This all soaks in a pot overnight, is then boiled, before two entire bottles of Cantillon Gueuze are added. This is not some ostentatious troll dish meant to anger beer geeks and garner TikTok views, but rather a recipe from 1995's “ La Gueuze Gourmande ,” a cookbook strictly devoted to dishes made using Cantillon beers.
“It never struck me as sacrilegious,” Nicole Darchambeau, the book's author, tells me. Most...
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