Celebrate Christmas with the Livar three-course Christmas menu
Slowly, we are getting ready for the finest time of the year. We are already in the festive mood and would love to help you make your Christmas unforgettably delicious. That is why we have put together a special Livar three-course Christmas menu: Packed with flavour, surprising combinations and of course starring the very best Livar meat. Perfect for impressing your guests or just to treat yourself.
Get inspired by our festive dishes and start enjoying the anticipation now. Discover and make your Christmas a culinary highlight!
Litello tonnato
Vitello tonnato: A classic Italian appetiser from northern Italy of thinly sliced veal with tuna sauce and capers. In this version, we use smoked Livar ribeye instead of veal. The smoking accent and marbling of the meat brings just a little more depth to the dish.
Livar filetwellington with mushroom fondue and truffle
Pigs were traditionally used in the search for truffles. The animals love them and therefore know how to find these rare mushrooms. For this dish, star chef Robert Levels, of Château Neercanne in Maastricht, created a wellington with Livar filet culinary combined with Limburg mushrooms and black truffle. Robert Levels: ‘This meat is extra tasty because the fat cover is still on it. The bacon adds a distinctive flavour.’
Baked Livar blood sausage with bacon jam, vanilla ice cream, Manjari chocolate, maple-coffee sauce and bergamot
We hear you think: ‘Blood sausage in a dessert?!’. But nothing could be further from the truth. The contradictions of hot, cold, sweet and savoury works surprisingly well in this dish. The freshness of the bergamot totally balances it out. So: Think out of the box and blow your guests away with a dessert they definitely won't expect. It is not difficult to make, but does require some preparation.