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Issue 31 - Single malts and black ties at The Savoy

Whisky Magazine Issue 31
June 2003


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Single malts and black ties at The Savoy

Martine Nouet teamed up with renowned Savoy chef Anton Edelmann to create a stunning Aberlour whisky dinner to kick-start Whisky Live

Whisky Magazine and Aberlour single malt collaborated to concoct a classy appetiser to tasting event Whisky Live in London this March. The black-tie Aberlour Whisky Dinner prepared by world-acclaimed maître de cuisine Anton Edelmann at The Savoy proved once more that there is nothing unusual about enjoying whisky with a meal – maybe the start for a new trend on the Strand?

Continuing the tradition of hiring internationally renowned foreign chefs, The Savoy first hired Munich-born Anton Edelmann 20 years ago to rule over an impressive brigade of 70 chefs, sous chefs and apprentices. You can guess from the cheerful sparkle in the chef's blue eyes that he has kept his enthusiasm and joie de vivre intact through all these years.

Routine has no place in Anton's culinary approach. He likes to move between classicism and modernity. The tradition of French cookery in the style of Escoffier remains an indelible signature of the hotel, but by keeping his cooking inspiration on the boil, Edelmann opens the doors wide to all culinary experiences, welcoming a whisky dinner as a new gourmet adventure.

The chef confesses to being partial to Burgundy wine when it comes to pairing food and drink.

“Wine is the natural answer for me, I would never have thought of whisky being served with seafood or meat.”

This ‘virgin land' to explore inspired Edelmann's innovative spirit and resulted in an enthusiastic reaction to the challenge.

“I think I learned more about whisky in two hour...

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