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⅔ cup cold Guinness beer
⅔ cup cold Noire de Chambly beer
¼ cup Natrel Fine-filtered milk
¼ cup Baileys Irish Cream
1 or 2 scoop(s) caramel-nut or maple-nut ice cream
Samuel Joubert may claim he’s no professional chef, but his immeasurable love of all things food-related sets him apart from other epicureans.