Using a fine single malt in a recipe is a reflection of its qualities. Starting from the principle that good cuisine can only be derived from good ingredients, use of a good single malt whisky, as in the following recipes, will greatly enhance the taste and aroma of your dishes.

These recipes have been prepared by Martine Nouet, culinary journalist and friend to The Pure Malt, during her extensive travels in Scotland over the past ten years. Further suggestions and reflections on whisky-based cuisine can be found in Martine's book "Les Routes au Malt", published by Hermé, 1999.

Crème d'avocat à la noix de coco parfumée au whisky

Scotch Broth

Plats

Selle d'agneau, ragoût de champignons, sauce au whisky

Noix de Saint-Jacques poêlées sur un lit d'endives, jus au whisky

Desserts

Charlotte de fraises à la crème de citron parfumée au whisky

Cranachan au whisky et aux framboises