Whisky Magazine Issue 102
This article is 5 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2017. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
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 ...