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A collaboration with

Samuel Joubert

Le Coup de Grâce


  • 600 g of frozen cherries, thawed and drained
  • 1 tbsp butter
  • 3 tbsp Unibroue Ale Gâteau Forêt-Noire beer
  • 2 tbsp maple syrup
  • 1 cup of 15% country-style cream
  • ½ cup flour
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 3 eggs
  • 1 pinch salt
  • Icing sugar to decorate


  1. Preheat the oven to 350°F.
  2. Melt the butter in a saucepan on medium-high heat, add the cherries, maple syrup and beer. Combine. Stir over heat for 7 to 8 minutes. Remove from heat and let cool for 15 minutes.
  3. In a large bowl, add the cream, flour, brown sugar, vanilla and almond extract, eggs and salt. Beat for 2 minutes until smooth.
  4. Distribute the cherries in a 9” x 13” baking dish. Pour the egg mixture over the cherries and place in the oven. Cook for around 40 minutes or until the custard is cooked through. Decorate with a dusting of icing sugar and serve. Enjoy hot, warm or cold!


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