How we paired the whisky and food
Whisky and food pairing at Auguste
While we didn’t expect it (it was the first time after all), the event was almost sold out. The main reason for that was that none of the participants were familiar with this concept. And were therefore very curious whether it was even possible to pair whisky and food.
The first course immediately set the tone for the rest of the evening. The light and sweet Balblair paired perfectly with the smoked salmon and the two different dressings. The soy dressing matched very well with the whisky itself, but the dashi dressing also changed the palate of the Balblair. It became more spicy and rich.
And so it went with the other courses too, the food either matched with the whisky or it picked up some of the flavours of the whisky. The fun part; everyone seemed to have a different favourite course. Ultimately, it’s all just a matter of personal taste.
My personal highlight, besides the first course, was the dessert (and no that’s not because I am a chocolate addict ;-)). This dessert managed to pick up the citrus flavours in the Ardbeg. A great combination with the sweetness of the chocolate.
It became a wonderful evening full with new experiences. Everyone was pleasantly surprised how well whisky can match with food. And that was just what we wanted to create. Mission accomplished!
Many thanks to Rolf and his team for the exquisite food and all the effort that was done. It couldn’t be any better.
To be continued…