Bon appétit

Posted by on Sep 29, 2016 in blog | No Comments
Bon appétit

Summer has been well employed in promoting “à table”. It is always a real pleasure to meet people and give them inspirations through classes and talks. In Edinburgh or in Elgin, or just at home, I have enjoyed whetting whisky and food lovers’ appetite.
More this Autumn!

A good start for “à table”

I am delighted by the good reviews of my book à table”. After five months, the sales still go steadily well. And even more important for me, I get a very good feedback from people who have bought it. It is now distributed by BookSource and sold on their website: https://mybooksource.com/. That has enabled bookshops and visitor centres to sell it (distilleries, the Scotch Whisky Experience in Edinburgh, Waterstones, soon Baxters of Speyside and many others places).

It is also sold at Walkers Shortbread shop, at The Spey Larder and at Le Petit Gourmand in Aberlour. For those who live overseas, you can order it through www.boodepository.com. In UK, try www.amazon.co.uk. Thank you to all my friends who follow and trust me.

Martine Nouet book signing

They liked “à table”

“Martine Nouet has a new book about cooking and whisky. It’s called ” à table, whisky from glass to plate”. As she writes:” Pairing whisky and food is all about finding harmony and balance and choosing the appropriate whiskies to match the dishes.” Great book from a great lady in whisky world. Thanks for signing my copy Martine.”
Daniel Quanten (Belgium)

Martine book signing“Shame to miss Martine Nouet in Edinburgh tomorrow but at least I’ve already got a signed copy of her cookbook. Edinburgh folk if you enjoy whisky & ever step foot in a kitchen you must get a copy! I’ve taste tested one of the dishes and it was great. Love the layout, detail & whisky pairing tips.”
Crystal Coverdale (Canada)

“Your lovely, elegant and practical book arrived yesterday. Thank you so much! I already treasure it. And to order copies?”
Rea Francis (Australia)

“A book that makes you feel like cooking all the recipes, you know they all work because a talented chef has prepared them all, you know they look good because the also talented photographer has taken a picture of each one. It is not just “something with whisky” it is a balanced choice of prime ingredients and specifically chosen whisky to pair them. A laudable inventive attempt to create different dishes which will be grately appreciated! ”
Brigitte Tilleray (France)

Congratulations on your new book Martine Nouet!,“à table, whisky from glass to plate”. It was nice to see and taste the passion you, Eric Obry and John Paul put in this work. We now have the ultimate book for pairing food and whisky. Brava!
Claudio Riva (Italy)

“a table” arrived 2 days ago and I have been having a wonderful time reading it. Jack wants me to cook something but I’ve been so enjoying just reading… Love the layout, illustrations, graphics … The whole approach is so fresh and different… Did I say I love it! I will try to cook something of course, but it is just so much fun to read. It deserves great distribution – I hope you get it and it sells and sells. Meantime I sure am enjoying it!
Jean Oswald (USA)

Distilled in Elgin

montage distilledThe Spirit of Speyside Whisky festival held an additional event in Elgin from 8th to 10th September. Distilled offered whisky enthusiasts an “all in one room” distillery tour. With a good dozen of whisky distilleries present plus gin producers and beer companies, Distilled managed to attract hundreds of visitors with a confortable majority of locals. Well organized, cosy without being packed, the spirits event ticked all the boxes.

A program of comprehensive masterclasses gave visitors the opportunity to meet distillers and other specialists. Not a moment to be wasted! I chose to pair desserts with whisky. Glen Grant 12 Year Old was sampled with a vanilla waffle and apple & pear compote; Aberlour 16 year Old was enjoyed with rice pudding, apricot purée and gingerbread crumble; Strathisla 12 Year Old combined with a cinnamon mini-madeleine and salted caramel icecream; and Benromach Peat Smoke was served with a citrus fruit salad and a ginger biscuit.

whisky and desserts

Meeting of Masters!

I was invited at The Scotch Whisky Experience to sign my book on 31st August. It was a real pleasure to meet Director and general manager Susan Morrison and Head of marketing Julie Trevisan Hunter. We could not resist a “meeting of the three Masters of the Quaich” photo. Did you know that there are only 5 female Masters of the Quaich on a total of some 150 which gives a percentage of 3.33%?

Meeting of Masters

Italy on Islay

italianAn almost improvised lunch/tasting brought together a group of 15 enthusiastic Italians who never seemed to have enough of sampling! On the speedy rhythm of two to three distilleries visits a day, they made a halt at “the house of bliss” for a special tasting. Bunnahabhain 12 Year old was served with a choice of seafood and fish dishes (smoked salmon, haddock quiche, scallop turf & surf (with black pudding and an apple sauce), crab mousse, a cream of sweet potato with a scoop of tarama cream).

Blue cheeses were the perfect companion for Kilchoman Machir Bay. To complement a trio of chocolate desserts (including a chocolate and cardamom cream), I stepped out of Islay and offered a Macallan Sienna. Just enough sherry to meet the chocolate.