Saturday, March 24, 2012

French artisans experiment with Japanese whisky



La Maison du Whisky in Paris, which handles Nikka`s exports and just won the "whisky retailer of the year multiple outlet" prize at the World Whiskies Awards, has been working with a select group of French artisans to see what can be done with a drop of Japanese whisky and a barrel of inspiration.

The chocolatier Jacques Genin, butcher Yves-Marie Le Bourdennec and baker Christophe Vasseur took part in the project and some of the results are mouthwatering. The bread, in particular, seemed a great idea. I quite fancy having a go at that myself.

Nikka Lamb injected with whisky

 

Whisky bread

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