{"id":2009211,"date":"2013-04-15T12:28:31","date_gmt":"2013-04-15T10:28:31","guid":{"rendered":"https:\/\/www.luxsure.fr\/2013\/04\/15\/brasseries-kronenbourg-relaunches-kronenbourg-pur-malt-with-christian-constant-and-ghislaine-arabian\/"},"modified":"2026-03-12T12:57:44","modified_gmt":"2026-03-12T11:57:44","slug":"brasseries-kronenbourg-relaunches-kronenbourg-pur-malt-with-christian-constant-and-ghislaine-arabian","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2013\/04\/15\/brasseries-kronenbourg-relaunches-kronenbourg-pur-malt-with-christian-constant-and-ghislaine-arabian\/","title":{"rendered":"Brasseries Kronenbourg relaunches Kronenbourg Pur Malt with Christian Constant and Ghislaine Arabian"},"content":{"rendered":"

With strong consumer demand for lighter products, Brasseries Kronenbourg is re-launching the alcohol-free beer segment in which it is the undisputed leader (50% of the alcohol-free beer market), and is turning the spotlight on Kronenbourg Pur Malt, one of the nuggets in its brand portfolio.<\/p>\n

For the occasion, Christian Constant and Ghislaine Arabian, 2 members of the Top Chef jury on M6, devised recipes using this Kronenbourg Pur Malt.<\/p>\n

Velout\u00e9 de pois, oeuf parfait marbr\u00e9, r\u00e9duction de bi\u00e8re Kronenbourg Pur Malt<\/strong>
\nServes 6
\n– 1.5kg peas
\n– 200g onions
\n– 2 garlic cloves
\n– 75cl poultry
\n– 6 fresh eggs
\n– 180g bacon
\n– 180g peas
\n– 30cl Kronenbourg Pur Malt beer
\n– 10cl olive oil
\nShell the peas, reserving 180g for finishing.
\nCut the pea pods into small pieces. Chop the onions and garlic cloves.
\nReduce the beer.
\nBrown the onions and chopped garlic in olive oil in a casserole dish, add the pea pods, peas and salt. Pour the white stock into the casserole dish and cook for 25 minutes.
\nBlanch the bacon and brown. Keep them aside.
\nCook the peas.
\nSteam the eggs at 65\u00b0 for 50 minutes.
\nBlend the soup, strain and adjust the seasoning.
\nPour the soup into a soup dish, place the egg in the middle and pour the beer reduction and garnish (lardons and peas) around the egg, finishing with a drizzle of olive oil.<\/p>\n

\"Velout\u00e9<\/a>

Velout\u00e9 de petits pois, oeuf parfait marbr\u00e9 \u00e0 la bi\u00e8re Kronenbourg Pur Malt – Recipe by Christian Constant<\/p><\/div>\n

Pike-perch and scallop cushion, fennel cream with Kronenbourg Pur Malt beer<\/strong>
\nServes 6
\n– 150g pike-perch
\n– 150g scallops
\n– 200g liquid cream
\n– 1 egg white
\n– 7g salt
\n– 4 scallops
\n– 4 slices pequillos
\n– 1 fennel bulb
\n– 1 onion
\n– 1 garlic clove
\n– \u00be liter white stock
\n– 10cl liquid cream
\n– 40cl Kronenbourg Pur Malt beer
\n– 10cl olive oil
\n– 20g soft butter
\n\"KPM-<\/a>
\nChop the fennel bulbs and onions.
\nPut the oil in a casserole dish, add the garlic and onions and sweat well. Add the fennel and beer and reduce. Pour in the white stock and cook for 30 minutes. Add the cream and boil for 5 minutes.
\nBlend the preparation and strain. Adjust seasoning.
\nFinely chop the fish and scallops in a food processor, add salt, egg white and cream.
\nTake the 4 scallops and finely slice into rounds, then cut pequillo rounds and overlap them with the scallops.
\nSpread the fish stuffing on a square of baking parchment.
\nPlace the scallops and pequillos in the middle and fold the stuffing over them.
\nPlace in a steamer at 80\u00b0 for 16 minutes.
\nPlace the cushion in the middle of a soup plate and pour over the fennel cream and emulsified beer.
\nFinish with a drizzle of olive oil and Espelette pepper.
\n\"KPM-<\/a>
\nPike-perch and scallop cushion, fennel cream with Kronenbourg Pur Malt beer – Recipe by Christian Constant<\/p>\n

Roasted cod with Kronenbourg Pur Malt beer, spinach meuni\u00e8re and fried onions<\/strong>
\n\"KPM-<\/a>
\nServes 4
\n– 4 pieces of cod fillet, 150 g each
\n– 20 g clarified butter
\n– 3 large onions
\n– 1\/2 liter Kronenbourg Pur Malt
\n– 200 g hard butter
\n– 1 tablespoon veal glaze
\n– 1 kg spinach
\nCut 2 onions into thin strips, flour and fry at 150\u00b0C.
\nSet aside on absorbent paper. Season to taste.
\nDice 1 onion and sweat in clarified butter until golden-brown.
\nReduce beer by 2\/3, taking care never to boil. Moisten the onions with this beer reduction. Add the veal glaze and whisk in the cold butter. Season with salt and pepper, and set aside.
\nPan-fry the cod slices in olive oil.
\nArrange a cod fillet, the fried onions, the beer butter and the buttered spinach around each plate.
\n\"KPM-<\/a>
\nRoasted cod with Kronenbourg Pur Malt beer, spinach meuni\u00e8re and fried onions – a Ghislaine Arabian recipe<\/p>\n

Chicory parfait with Kronenbourg Pur Malt beer sabayon<\/strong>
\n\"KPM-<\/a>
\nServes 5
\nFor the syrup :
\n15 cl sugar syrup
\nFor the perfect :
\n4 egg yolks
\n150 g whipping cream
\n\u00bd teaspoon liquid chicory extract
\nFor the meringue and the base :
\n100 g egg whites
\n25 g caster sugar
\n125 gr powdered sugar
\n150 g gingerbread pieces
\nFor the sabayon :
\n10 cl Kronenbourg Pur Malt beer
\n1 egg yolk
\n15 g sugar
\nMetal circles
\nMake the syrup.
\nBring syrup to a boil at 30\u00b0. Whisk syrup into yolks until completely cool. Add chicory extract. Whip the cream in a bowl on a bed of ice cubes. Incorporate the whipped cream into the egg yolk-syrup mixture.
\nMake the gingerbread meringue base: beat the 350g egg whites with the 100g caster sugar until stiff. Fold in the gingerbread. Add the 500g powdered sugar. Bake on a silpat (or baking paper) at 200\u00b0C until golden-brown.
\nIn each circle, place a base of the gingerbread meringue, then top with the chicory parfait until halfway up, and chill until set.
\nTo make the sabayon: heat the egg yolks in a bain-marie.
\n\"KPM-<\/a>, <\/p>\n","protected":false},"excerpt":{"rendered":"

With strong consumer demand for lighter products, Brasseries Kronenbourg is re-launching the alcohol-free beer segment in which it is the undisputed leader (50% of the alcohol-free beer market), and is…<\/p>\n","protected":false},"author":2,"featured_media":603078,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[30407,30493],"tags":[62765,62766,62767,62338],"class_list":["post-2009211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-art-of-living","category-wines-and-spirits","tag-christian-constant","tag-ghislaine-arabian","tag-kronenbourg-pur-malt","tag-revenues"],"yoast_head":"\nBrasseries Kronenbourg relaunches Kronenbourg Pur Malt with Christian Constant and Ghislaine Arabian - Luxsure<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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