Whisky Magazine Issue 102
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Whisky chef Martine Nouet looks at some extreme pairings
A bridge further… but not a bridge too far. I have been experimenting with food and whisky pairings for more than 10 years now and though I am convinced I am far from having explored every avenue of that fascinating world, I sometimes have the feeling I come across the same ideas/style of food and whisky/explanations.
Well, whisky and cheese, whisky and chocolate, whisky and seafood, whisky and puddings… it is not easy to repeat the experiments. But it is possible to push these experiments a bit further.
This is what I decided to do for The Whisky Exchange Whisky Show last October in London. Sukhinder Singh wanted to focus on food pairings and devoted a large hall to the concept, giving me carte blanche to organise the space. I could not be happier.
The event took place in Vinopolis on the Thames left bank. The location has a serious asset when it comes to finding the right food only a few yards from Borough Market, one of London's oldest and most renowned markets. The diversity and quality of British and International produce is amazing. Letting me loose in such a food heaven is dangerous as I stop at every stall, tasting, asking questions and buying! That is what a couple of colleagues and I did, when we met a few months ahead the event to do some research. They were surprised to hear me spontaneously naming a whisky each time we took a bite.
CHOCOLATE AND WHISKY
The salty trick
The Rabot Estate Café and chocolate shop is the kind of place where you come in to ...