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Discover a unique twist on traditional gravlax with this summer recipe, which subtly blends the flavors of Blanche de Chambly Pomme beer with the freshness of salmon.


Main dishes

A collaboration with

Max L’Affamé


  • 45 ml (1.5oz) of Blanche de Chambly Pomme beer
  • 1 tsp. whole cardamom seeds
  • 1 tsp. peppercorns
  • 1/3 cup sea salt
  • 1/3 cup sugar
  • 650 g. salmon, skinned.
  • 3 beets, grated.
  • ½ cup coarsely chopped dill



  1. Using a mortar and pestle, grind together the cardamom and pepper.
  2. In a bowl, mix the salt, sugar, ground cardamom, and pepper.
  3. Gently rub the salmon on all sides with the salt mixture.
  4. Then, gently rub the salmon with the beet and dill.
  5. Place the salmon in a ziplock bag, making sure there is beetroot on all sides. Pour the beer into the bag.
  6. Seal the bag and refrigerate for 48 hours, making sure to turn it over 2 or 3 times.
  7. 48 hours later, unwrap the salmon and rinse it in cold water, taking care to remove the salt mixture.
  8. Cut the salmon into thin slices.

Suggestion : Garnish with radish slices and dill sprigs for presentation.


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