For 2018, Nuit Belge returns to New Orleans and Nashville — two cities rich in culture. Session information for each city, can be found the leaderboard below. Look for regular updates in the weeks leading up to each night.

  • New Orleans: February 8, 2019


  • PAIRING ONE: Almond Stuffed dates wrapped w/ duck prosciutto and paired with Bière Darbyste, a Saison from Brasserie de Blaugies. PAIRING TWO: Marinated octopus w/ olives and yucca together paired with Coolship Sasha Fontaine 2018, an American Wild Ale from Whiner Beer Company.
    Belgian Beer
    Saison
    American Wild Ale
    Belgian Inspired Beers
    Where
    Table One

  • PAIRING ONE: Chicken Liver Mousse & Cherry-Pecan Compote on a House-made Thyme Cracker paired with Monk’s Café Flemish Sour Ale, a Flanders Oud Bruin from Brouwerij Van Steenberge. PAIRING TWO: Tomato-Braised Lamb Meatballs over Creamy Polenta paired with Tripel Karmeliet from Brouwerij Bosteels.
    Belgian Beer
    Trappist Tripel
    Oud Bruin
    Where
    Table Six

  • PAIRING ONE: Potato Chip w/ “Just the Tip” chocolate chip vinegar dip paired with La Choulette Framboise, a Fruit Beer from Brasserie La Choulette. PAIRING TWO: “McLatke": sauerkraut, apple butter, sour cream, chives on a Mcdonald’s-style Hashbrown paired with E.T.F. Abeille: a Wild farmhouse Ale from Yazoo Brewing Co.
    Belgian Beer
    Biere de Garde
    American Wild Ale
    Belgian Inspired Beers
    Where
    Table Three

  • PAIRING ONE: Tiny Fried Shrimp with Lemongrass & Mint paired with Het Kapittel Watou Blond, a Belgian Ale from Leroy Breweries. PAIRING TWO: Cherrywood Grilled LA Beef Cheeks with Laos Style Chili Paste paired with ETF Foudre Noire, A Dark Wild Ale from Yazoo Brewing Company.
    Belgian Beer
    Blond Ale
    American Wild Ale
    Belgian Inspired Beers
    Where
    Table Four

  • PAIRING ONE: Fermented Cabbage w/ Guanciale, butterbeans, bottarga breadcrumbs paired with Cuvee Armand & Gaston, a Gueuze from Brouwerij 3 Fonteinen. PAIRING TWO: Merguez Stuffed Dates with Smoked Sweet Potato Romesco paired with Chimay Grande Réserve Barrel Aged, a Belgian Strong Dark from Bières de Chimay.
    Lambic
    Belgian Beer
    Quadrupel
    Geuze
    Where
    Table Five

  • PAIRING ONE: Wood Charred Cabbage Wedge with roasted pecans and a coffee Kho paired with Noir de Dottignies, a Dark Strong Ale from Brouwerij De Ranke. PAIRING TWO: Fried Chicken Sausage with chicken liver mousse and a soft pretzel twist paired with Maiden Voyage, a Farmhouse Ale from NOLA Brewing Co.
    Belgian Beer
    Quadrupel
    American Wild Ale
    Belgian Inspired Beers
    Where
    Table Two

  • PAIRING ONE: Fried Pork Rind w/ Whipped Pimento, Bacon Jam, and Chives paired with Brut Cider from Ruwet Ciderie. PAIRING TWO: Rye Toast with Chicken Liver, Fermented Cherry paired with Dryades, an American Wild Ale from NOLA Brewing Co.
    American Wild Ale
    Cider
    Where
    Table Seven

  • PAIRING ONE: Oxtails and Dumplings with Crispy Shallots and Garlic paired with Poperings Hommel Bier, a Belgian IPA from Leroy Breweries. PAIRING TWO: Salad of local Strawberries w/ Almonds, Strawberry-whipped Goat Cheese, Black Pepper, Celery, and Sumac paired with Cuvée des Jacobins Prestige, a Flanders Red Ale from Brouwerij Omer Vander Ghinste.
    Belgian Beer
    Flanders Red
    Belgian IPA
    Where
    Table Eight

  • PAIRING ONE: Glazed Beet with Cranberry and Horseradish paired with Boon Kriek, a Lambic from Brouwerij Boon. PAIRING TWO: Levain Cornbread with Mussel Butter paired with Pauwel Kwak, a Belgian Strong Ale from Brouwerij Bosteels.
    Belgian Beer
    Fruit Lambic
    Belgian Golden Strong
    Where
    Table Nine

  • PAIRING ONE: Venison Tartar with Gaufrette potatoes paired with Vigneronne, a Grape Lambic from Brasserie Cantillon. PAIRING TWO: Caramelized Onion Gratin Brûlée’d with Gruyere cheese and Thyme oil and paired with La Trappe Quad from Bierbrouwerij De Koningshoeven.
    Belgian Beer
    Quadrupel
    Fruit Lambic
    Where
    Table Eleven

  • PAIRING ONE: Cheesy Crawfish & Kimchi Meatpies paired with Petrus Brewmaster Wild Triple, an American Style Wild Ale from Brouwerij De Brabandere. PAIRING TWO: Roasted Cauliflower and Kumquat Salad paired with Double Dry-Hopped Oceans Between Us, a Brettanomyces IPA from Great Raft Brewing.
    Belgian Beer
    American Wild Ale
    Wild Ale
    Where
    Table Ten

  • PAIRING ONE: Guajillo Crusted Smoked Salmon Tostada w/ Agave & Goat Cheese Untado, Fried Capers, and Salmon Roe in chili oil paired with St. Feuillien Grisette from Brasserie St. Feuillien. PAIRING TWO: Pork Belly Taco with Carrot & Chipotle puree, salsa mocha and Jicama slaw paired with 5th Anniversary Sour Flanders Style Red Ale from Great Raft Brewing Co.
    Belgian Beer
    Where
    Table Twelve

  • Nashville's confectionary magicians return with a tryptic of treats. Spon Taffy: Flemish sour chews made with Omer Vander Ghinste Cuvée des Jacobins Rouge -AND- Bourbon Nib Brittle: made with cacao nibs aged in select bourbon barrels -AND- Muzzle Loaders: Chocolate spheres filled with liquid salted bourbon caramel.
    Chocolate
    Where
    Table 13

  • PAIRING ONE: Å la Chimay Première: tastes delightfully of apricots and peaches, enhanced by a hint of bitterness paired with La Première (Rouge) a Dubbel. PAIRING TWO: The Grand Chimay: featuring a mild taste and smooth texture paired with Cinq Cents (Blanc), a Tripel. PAIRING THREE: The Grand Cru: an honest and intense flavor profile paired with Grand Reserve (Bleue), a Belgian Strong Dark.
    Cheese
    Trappist Dubbel
    Trappist Tripel
    Quadrupel
    Where
    Table Fourteen

  • Enjoy the Gulf's finest Oysters — raised with love and grown to develop a flavor all their own!
    Oysters
    Where
    Table Fifteen

  • Enjoy Tres Santos: a medium-dark roast coffee of Columbian origin. Served hot or cold.
    Coffee
    Where
    Table 16

  • All patrons will enjoy complimentarily Underberg 3-packs for a proper finish to a great evening.
    Digestif

  • Nashville: March 8, 2019


  • PAIRING ONE: Tiny Fried Shrimp with Lemongrass & Mint paired with Het Kapittel Watou Blond, a Belgian Ale from Leroy Breweries. PAIRING TWO: Cherrywood Grilled LA Beef Cheeks with Laos Style Chili Paste paired with ETF Foudre Noire, A Dark Wild Ale from Yazoo Brewing Company.
    Where
    Table 4

  • Nashville's confectionary magicians return with a tryptic of treats. Spon Taffy: Flemish sour chews made with Omer Vander Ghinste Cuvée des Jacobins Rouge -AND- Bourbon Nib Brittle: made with cacao nibs aged in select bourbon barrels -AND- Muzzle Loaders: Chocolate spheres filled with liquid salted bourbon caramel.
    Chocolate
    Where
    Table 13

  • PAIRING ONE: Å la Chimay Première: tastes delightfully of apricots and peaches, enhanced by a hint of bitterness paired with La Première (Rouge) a Dubbel. PAIRING TWO: The Grand Chimay: featuring a mild taste and smooth texture paired with Cinq Cents (Blanc), a Tripel. PAIRING THREE: The Grand Cru: an honest and intense flavor profile paired with Grand Reserve (Bleue), a Belgian Strong Dark.
    Cheese
    Trappist Dubbel
    Trappist Tripel
    Quadrupel
    Where
    Table Fourteen

  • Enjoy the Gulf's finest Oysters — raised with love and grown to develop a flavor all their own!
    Oysters
    Where
    Table Fifteen

  • Enjoy Tres Santos: a medium-dark roast coffee of Columbian origin. Served hot or cold.
    Coffee
    Where
    Table 16

  • All patrons will enjoy complimentarily Underberg 3-packs for a proper finish to a great evening.
    Digestif

  • New Orleans: March 9, 2018


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  • Nashville: June 23, 2018


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