An archive of older writing…
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 …
From Scotland to Ireland, some drams to spice up your summer garden parties. Enjoy the sunshine (if you are lucky enough to find it where you are)!
Summer is the season for fresh fish and seafood, here with an Italian touch. Monkfish has a firm flesh that allows it to be cooked as a roast. This recipe can be found in my book “à table, whisky from glass to plate”.
Some new drams tasted these last few weeks. Finishes are still the flavour of the month (and more!) but I managed to find one 100% bourbon cask matured whisky.
(photo credit: John Paul). That delicious springtime starter made the cover of “à table, whisky from glass to plate”. With the photographer and the chef, …
An Irish malt, a Scottish single malt and a gin from Normandy. It could not be more diverse…
Venison is often a favorite option on festive tables. That dish was presented in 2011 at The Aberlour Whisky Dinner during The Spirit of Speyside Whisky Festival and cooked by Eric Obry, the French chef of la Faisanderie in Dufftown (he now runs the Old Pantry in Aberlour).
One more time, NB Spirits Festival in Fredericton (New Brunswick) lived up to whisky aficionados’ expectations. Four days of tastings, meetings and out the box thinking.
When knowledge and education meet banter. “Le fun” as they say in Québec.
