Whisky Magazine Issue 30
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Martine Nouet reports back on the exquisite creations of Michelin-Star chef Alain Passard, paired with expressions of Glenfiddich
What started as a challenge ended in a game. The chance to work with one of France's most acclaimed chefs on a menu combining six courses with the six ages of Glenfiddich is an offer not to be refused.
Alain Passard was awarded his third Michelin Star in 1996, which established his reputation as one of the leading chefs of the young generation. Passard, who has named his restaurant ‘Arpeggio', uses a musical metaphor when describing his cooking: “Had my cooking been a piece of music,” he says, “I would have composed it in a harmonious and light way, but played it with passion.” Passard is gifted
with an incredibly sensitive nose. His culinary creations owe more to his nose than to his palate. He rarely tastes while cooking. Working with whisky was an easy and fun game for him and his brilliant sommelier, Miloud Azzaoui. The six-course menu was a symphony of the senses, progressing from light and pastel dishes to substantial, robust and warm-coloured ones, from fruity aromas to woody ones. We also played on temperature, serving the whisky from very chilled to room temperature.
Let's browse over that stunning menu. I have only included recipes for the first three dishes, but please contact Whisky Magazine direct for the others, if required. All recipes courtesy of Alain Passard
Avocado and caviar and langoustine taramas with new make spirit
A charming combination of sweetness and strength. The avocado and creamy langoustine coat the palate, protecting...