Whisky Magazine Issue 23
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Whisky Magazine's food expert Martine Nouet invites you to try a touch of Scottish fare – in Paris
If you do not go to Lagardère, Lagardère will come to you', exclaims the main character in a French historical novel.
Well, since not every Parisian can go to Scotland, I made it my goal to have Scotland come to us every year in November. The fourth Festival Whisky et Chanson is held in Autumn 2002 and is a tribute to some of Scotland's treasures: single malt, songs and Scottish fare.
While singers Norma Munro and Robin Laing bring in a talented breath of charm, worldwide whisky star Jim McEwan leads the audience by the nose and takes it to the most fantastic sensory trip through hills, glens and seashore, telling hilarious stories on the way.
Proposing seven different malts in a single evening is not the easiest task, especially in a country where wine leads the way at the table. I am often told I have initiated a new approach to single malts by matching them with dishes. If so, I would call it the ‘new alliance'. If the Festival Whisky et Chanson dinners are inspired by French cuisine and cooked alike, they always wink at Scotland.
French Chef Stéphane Paulet trained as a Head Chef at Parisian Gourmet chef Guy Savoy's, recently honoured with a third Michelin star. Though not a specialist whisky taster he is enthusiastic about cooking with malt whisky. We had great fun tasting the set of whiskies in order to create the menu.
To start with, haggis was wrapped in filo pastry and paired with a rich and fruity Auchentoshan one evening and a surprisingly phenolic Led...