Pair cheese with beer not wine, says chef
Michelin-starred New York chef Daniel Burns has claimed the “spectrum of flavour” in beer makes it better-suited than wine for pairing with cheese.
The co-owner of restaurant Luksus in Brooklyn, where a total of 21 beers are on tap but not a single bottle of wine is listed, Burns told FT Magazine that with beer and cheese “it’s easy [compared to wine] to make at least a correct pairing, and it’s easier to have a great one”.
“In France, we are programmed to think cheese goes with wine”, he said, continuing, “but in fact it’s difficult to make a pairing, especially with red wine.
“For cheese, the range of qualities that meet very well with beer are huge,” said Burns.
Luksus, which Burns co-owns along with Jeppe Jarnit-Bjergso, is the first beer-only restaurant in the world to be awarded a Michelin star.
The small 26-seater eatery serves at $95 tasting menu which can be accompanied by a $45 beer pairing.