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Whiskey dinner without a hiccup
Updated On: 19 June, 2019 07:15 AM IST | Mumbai | Shunashir Sen
A pop-up at a French restaurant features a four-course meal where every dish is inspired by the stages of making whiskey
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Grain chips with juniper glazed parsnip
It isn't a popular concept when it comes to Indian food, but the use of alcohol as an ingredient for dishes is an intrinsic part of much of the West, including in French cuisine. So much so, that one of chef Alexis Gielbaum's earliest culinary memories involve a chicken with wine sauce that his family would cook in Chinon in central France, where he spent his childhood. And it's these influences that partly propelled him to host regular booze-inspired pop-ups at the Worli restaurant he now helms, the latest of which will be held tomorrow.
This one, though, has a twist. It's a four-course meal where each dish is inspired by the different stages of making whiskey. The first item thus takes its roots from grains, since that's what you initially need to select while creating this alcohol. "I'm going to make a grain chip, a kind of a cracker, served with a juniper-glazed parsnip," Gielbaum tells us, adding that the next dish — seared and king trumpet scallops — will represent the malting stage in whiskey distilleries. "The sauce is made with in-house malted barley. We first wait for the fermentation to get completed, and then make a really light sauce because you don't want to kill the flavour of the scallops," the chef says.
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