La Rousse du Mont Blanc is a premium French craft beer, celebrated for its deep amber hue with vibrant red highlights and rich notes of malt and caramel. This complex Amber Ale pairs beautifully with a variety of traditional French dishes and desserts. Here are two easy recipes to perfectly enjoy La Rousse du Mont Blanc on tap.

Enjoy Rousse du Mont Blanc beer with PerfectDraft

Brewed in the heart of the French Alps by Brasserie du Mont Blanc, Rousse du Mont Blanc is now available in a 6L PerfectDraft keg—ideal for home draught beer enthusiasts.

The crystal-clear water used in the brewing process is sourced from the Enchapleuze spring, located at an altitude of 2,074 metres on the slopes of Mont Blanc. This exceptionally pure, low-mineral glacial water is the cornerstone of Brasserie du Mont Blanc’s expertise. The beer is crafted using a blend of carefully roasted specialty malts and several hop varieties, including the floral and fragrant Strisselpalt from Alsace. The recipe is enhanced with a selection of aromatic spices. High fermentation at around 25°C brings out the beer’s full aromatic complexity.

Rousse du Mont Blanc pours a beautiful amber with bright red tints. This Amber Ale delivers a full-bodied, flavourful experience, starting with bold malty notes, followed by hints of caramel and toasted almonds. It finishes with a smooth, fruity, and elegant profile.

Serve this beer chilled at 5°C in a Brasserie du Mont Blanc or tulip glass. Its sweet, roasted notes make it the perfect companion for the following dishes.

Recipe of roast pork with mustard

This savoury roast pork dish pairs perfectly with the malty depth of Rousse du Mont Blanc.

Ingredients:

• 1 pork roast (approx. 1 kg)
• 3 tbsp Dijon mustard
• 2 tbsp whole grain mustard
• 3 garlic cloves, finely chopped
• 2 tbsp olive oil
• 1 tbsp honey
• A few sprigs of fresh thyme
• Salt and black pepper to taste

Instructions:

1. In a bowl, mix both mustards, garlic, olive oil, honey, thyme, salt, and pepper to create a marinade.
2. Place the pork roast in an ovenproof dish and coat it thoroughly with the marinade.
3. Cover with foil and let marinate for 30 minutes at room temperature, or several hours in the fridge for deeper flavour. Meanwhile, preheat the oven to 180°C (350°F).
4. Remove the foil and place the dish in the oven. Roast for about 1 hour, or until the internal temperature reaches 65°C (150°F).
5. Occasionally baste with cooking juices to keep the meat moist.
6. Once cooked, let the pork rest before slicing. Serve with the cooking juices and a side of roasted vegetables or sautéed potatoes.

Recipe of tarte Tatin

Indulge in a classic French dessert with Tarte Tatin, the perfect match for the caramel and almond notes of Rousse du Mont Blanc.

Ingredients:

For the pastry:

• 250 g flour
• 125 g cold butter, diced
• 1 tbsp sugar
• A pinch of salt
• ½ glass cold water

For the filling:

• 6–8 Golden Delicious apples
• 150 g sugar
• 100 g butter
• 1 vanilla pod or 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 200°C (gas mark 6-7).
2. Prepare the pastry: mix flour, salt, and sugar in a bowl. Add butter and blend with your fingertips until the mixture resembles breadcrumbs. Add cold water gradually until the dough forms. Wrap and chill for 30 minutes.
3. Prepare the filling: peel, core, and quarter the apples. In an ovenproof (preferably cast-iron) pan, melt the butter, add sugar and vanilla. Cook over medium heat for 10–15 minutes until caramelised. Arrange the apple quarters on top of the caramel.
4. Roll out the pastry and place it over the apples, tucking the edges in. Prick with a fork to allow steam to escape.
5. Bake until golden. Once out of the oven, let it cool slightly. Place a serving plate over the pan and carefully flip it to reveal the caramelised apples.
6. Serve warm with a scoop of vanilla ice cream for a decadent finish.

These delicious recipes are the perfect way to elevate your tasting experience with Rousse du Mont Blanc. Feel free to adjust ingredients to suit your taste. Bon appétit and cheers!