Whisky Magazine Issue 103
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Martine Nouet explores food and whisky with a Dutch phenomenon
Skilfully organised by volunteers, the Groningen Noord-Nederland Festival attracts more than 3000 enthusiasts in three days. For the second time, a whisky dinner opened the festivities on the previous evening.
It is always a thrilling challenge to work with a new chef and different whiskies.
Johannes Hovius recently took head of WEEVA restaurant kitchen in Groningen. He is hardly older than the young and enthusiastic brigade he supervises. It was the first time he was working with whisky which made him a little nervous at start but he took up the challenge with determination and curiosity, expressing his creativity with modern culinary twists and traditional Dutch classics.
Designing a whisky dinner is like taking part in a skating competition. You have to find the balance between compulsory figures and free figures. The chef and I had to give rhythm to our “pas de deux” with Glenmorangie and Ardbeg. Malu Knippenberg, Dutch brand ambassador for Glenmorangie gave me carte blanche to chose from the range.
This work in collaboration with Johannes and Malu has highlighted some experiments which I wanted to share. One could think that pairing whisky and food has become such a routine that nothing new can be learned. If it was so, I would get bored and lose interest in the game. Every whisky dinner brings surprises, bad and good, which leads me to take risks.
Nothing more exciting than living dangerously!
Here are a few examples to contradict received ideas, not to say cl...