In true maverick spirit, Glenfiddich, as part of world-renowned distillery William Grant & Sons Ltd, pushes the status quo, elevating ordinary celebration moments to extraordinary ones with the launch of its newest range, the Glenfiddich Grand Series at Michelin Two Star Restaurant, Le Normandie by Alain Roux, Mandarin Oriental.
Chomp Magazine was among the guests celebrating this special occasion. Glenfiddich's new range comprises Gran Reserva, Grand Cru and Grande Couronne, each imbued with intriguing and indulgent finishes. The Grand Series embodies luxurious opulence that aims to raise the bar for even the most special occasions with the unexpected marriage of luxury and tradition.
Brett Bayly, Southeast Asia Brand Ambassador for Glenfiddich, introduced guests to all three whiskies in the Grand Series. These refined whiskies were paired with exquisite dishes prepared in the kitchen of Le Normandie by Alain Roux.
The first pairing was Gran Reserva (21 YO) and flaked crab, tomato consommé jelly, rocket coulis and Oscietra caviar. The Gran Reserva is an unorthodox whisky due to the finishing process. Gran Reserva was finished in a Caribbean Reserva Rum Cask. This added sharp ginger, sultry fig and uplifting lime notes built to a crescendo of sweet toffee and exotic spicy warmth. Due to its Mediterranean and tropical notes, Gran Reserva is perfect for a toast to personal triumphs in barefoot luxurious fashion. The liquid was very friendly to the dish.
Grand Cru (23 YO) is another unorthodox whisky fits for elegant celebrating with a group of close friends. It has been finished for four months in a combination of first-fill and second-fill French oak casks that have been used to ferment wine that will eventually become a famous sparkling wine. The palate offers notes of creamy vanilla, brioche, pear sorbet and white grapes, complemented by aromas of freshly-baked bread, apple blossom and lemons. The Grand Cru was paired with either a choice of grilled fillet of turbot served with souffle potatoes and hollandaise sauce with chervil or a fillet of wagyu beef “Zingara” style with truffles. Chomp Magazine chose the turbot dish, and the pair was a perfect match.
Last but not least, Grande Couronne (26 YO) was the crowning glory of the Glenfiddich Grand Series. The whiskey undergoes a second maturation in a Cognac cask. It has toasty oak aromas reminiscent of a French patisserie, with freshly baked Tarte Tatin and buttery choux pastry. This is suitable for pairing with dessert. The Grande Couronne was paired with a blood orange Norwegian omelette, flavoured with ginger, iced whiskey parfait inside and topped with meringue. This whisky was designed for occasions such as paying tribute or roaring victory.
It was a delightful meal and a worthy presentation for Glenfiddich's Grand Series.