Whisky Magazine Issue 116
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One of the world's greatest chefs talks about his malt journey
There are fewer accolades as highly sought after in the world of flavour, than the Michelin star.
Recognised the world over as a sign not just of exceedingly good quality food but also of great service and high quality ingredients, it has become the beacon of flavour, the Star of Bethlehem to the Magi of taste.
If there is one family who can lay claim to being the ultimate astrophysicists of food, to have so many new stars to their name that they have more of a galaxy then an empire, it is the Roux family.
Albert Roux, along with his brother Michel and son Michel Jr are the holy trinity of cooking; their stable, the notso- humble Le Gavroche in London's Mayfair, was the first in the UK to gain three, bright shining Michelin stars.
Not just content with creating amazing dishes, the Roux Scholarship has trained several other well known, Michelin-awarded chefs such as Gordon Ramsay, Marco Pierre White and Marcus Wareing.
To say that the Roux family not only know, but nurture taste and talent would be the understatement of the decade; a mere amuse bouche when a full main course is required.
It is no surprise then, to those of us who love whisky, to find that this beguiling spirit has, through the relationship with one distillery in particular, found favour with the Family Roux.
“French cooking is littered with the use of spirits as a flavour ingredient in sauces, dressings, savoury food as well as sweet foods,” Michel Roux Jr explains over a morning coffee at Le...