An archive of older writing…
Coconut milk pana cotta with a salted caramel sauce Serves 6 persons (6 small glasses) For the pana cotta 200 ml double cream 1 vanilla …
Celebrating his birth centenary, two major exhibitions brought Nicolas de Staël’s masterworks into light this summer in France. One is still on until 9th November, …
I can’t resist sharing the tasting-notes of my Port Charlotte Cask, a sample of which I got two weeks ago (filled on 21st July 2001 – drawn on 4th July 2014, hence nearly 13 Year-old).
More on Bruichladdich Cantilena 2014 and on Highland Park Dark Origin…
That last part of the Four seasons of whisky is not very. . . seasonal but let’s close the cycle with Winter so as to …
With a concert every night, Cantilena Music Festival orchestra played to a full house all week long. Bach, Vivaldi, Schubert, Mendelssohn resounded in the distilleries …
It is a bit early for presenting Autumn dishes but let me carry on with my presentation of seasonal nibbles. After all, we have Summer days with gale force storms or thick mist on Islay. And they call for soups and rich dishes!
It was quite surrealistic to taste Breton whiskies on Islay. But not irrealistic!
Through Glann ar Mor and Kornog, the two single malts distilled by Jean Donnay in Brittany, one could catch a glimpse of Gartbreck, the future ninth Islay distillery.
Food pairing is the new territory explored by Mackmyra distillery in Sweden with Marcus Torgeir, the creative chef of Mackmyra restaurant in Gävle. What a feast. And a passionate exchange of views when I came to the Mackmyra day last May.
Auriverdes is the latest edition of Ardbeg edition to be launched on 31st May on the distillery day at Feis Ile, Islay Festival of Music and Malt. The best opportunity to put your hand on that bottle is to be there that day!
Fancy illustrating the season in your cooking and your choice of whisky? Let me take you through the four seasons with some easy nibbles, savoury and sweet. Time to think of Summer now.