The Art of Provenance – A Paired Scotch Whisky Dining Experience at Pichet
An Evening of Exceptional Dining at Pichet
On Sunday 6th September, Pichet welcomed guests for a special evening of food, whisky and craftsmanship, bringing Pichet’s contemporary French-inspired dining to the forefront through a specially curated five-course tasting menu.
Created by Pichet’s team, the menu was designed around seasonal ingredients, storytelling and bold yet balanced flavours, with each course thoughtfully paired with a whisky or cocktail from The Macallan. The result was an evening that showcased Pichet’s approach to dining while exploring the depth and versatility of Scotch whisky alongside each dish.
Welcome Drink
The evening began with The Macallan Twinkle, a light and refreshing cocktail made with strawberries and gooseberries from The Macallan Estate, The Macallan Double Cask 12 Year Old and rosé sparkling wine.
The cocktail offered a bright introduction to the evening before guests settled in for Pichet’s five-course menu.
Course 1 – Deep Fried Clonakilty White Pudding Croquette
Swede Purée, Homemade Whisky Brown Sauce
Served with The Macallan Pineapple Cobbler
The evening’s first course brought together rich Scottish flavours with Pichet’s contemporary approach. A Deep Fried Clonakilty White Pudding Croquette was served with smooth swede purée and homemade whisky brown sauce, creating a dish that was rich, savoury and full of depth.
The dish was paired with The Macallan Pineapple Cobbler, a bright cocktail made with The Macallan Double Cask 12 Year Old, Valdespino Amontillado, pineapple soda and citrus.
Course 2 – Cullen Skink
Smoked Haddock Soup, Crispy Hen’s Egg, Parsley Oil
Served with The Macallan Martinez Twist
The second course drew inspiration from classic Scottish cooking, with Pichet’s kitchen giving Cullen Skink a refined treatment. Rich smoked haddock soup was served with a crispy hen’s egg and parsley oil, balancing creamy and smoky flavours with freshness and texture.
The Macallan Martinez Twist accompanied the course, combining The Macallan Double Cask 12 Year Old with sweet vermouth, maraschino and Punt E Mes.
Course 3 – Salad of Irish Lobster & New Season Potato
Horseradish, Trout Roe, House Crisps, Lardo
Paired with The Macallan Double Cask 15 Year Old
For the third course, Pichet’s kitchen turned its attention to fresh seafood, pairing lobster and new season potato with horseradish, trout roe, house crisps and lardo.
The combination brought together delicate lobster with creamy, salty and crisp elements, while the horseradish added a subtle heat to the dish. Served alongside The Macallan Double Cask 15 Year Old, the pairing introduced deeper flavours of butterscotch, chocolate, raisin, nutmeg and creamy vanilla.
Course 4 – Steak au Poivre
Whisky Lindi Pepper Sauce, Pressed Beef Fat Potato, Caesar Salad
Served with The Macallan Meridian
The menu reached its centrepiece with Steak au Poivre, bringing Pichet’s French-inspired influence to the forefront. Served with whisky Lindi pepper sauce, pressed beef fat potato and Caesar salad, the course combined rich, indulgent flavours with the classic peppery character of Steak au Poivre.
The Macallan Meridian accompanied the main course, an elegant cocktail made with The Macallan Double Cask 12 Year Old, Valdespino Manzanilla, demerara and bitters.
Course 5 – Cranachan
Raspberry, Scotch Whisky Toasted Oats, Shortbread, Chantilly, Heather Honey
Paired with The Macallan Double Cask 18 Year Old
Dessert provided a fitting finale with Cranachan, a classic Scottish dessert given the Pichet treatment. Raspberry, Scotch whisky toasted oats, shortbread, Chantilly and heather honey came together to create a dessert balancing sweetness, texture and richness.
The final pairing was The Macallan Double Cask 18 Year Old, with notes of dried fruits and candied citrus alongside raisins, sultanas, toasted wood spice and baked apple.
A Celebration of Provenance, Craftsmanship & Flavour
Throughout the evening, guests were invited to explore the connection between provenance, craftsmanship and flavour, with each course and pairing offering a different perspective on the story behind both Pichet’s kitchen and The Macallan.
From the opening Deep Fried Croquette to the final Cranachan, the menu brought together rich, seasonal flavours with carefully paired drinks, allowing guests to discover how different whisky expressions and cocktails could complement and enhance each dish.
The evening also offered an insight into the craftsmanship behind The Macallan, from its Speyside heritage and exceptional oak casks to the distinctive characteristics of each expression. Guided throughout by The Macallan Brand Ambassador for Ireland, Linda Caldwell, guests were able to explore the stories, techniques and traditions behind each pour.
Together, Pichet and The Macallan created an evening centred around a shared appreciation for quality, craftsmanship and the art of taking time to savour good food and exceptional whisky. It was a celebration of the journey behind every plate and every glass, and the many choices that come together to create a memorable dining experience.
A sincere thank you to The Macallan team, Linda Caldwell and everyone who joined us at Pichet for The Art of Provenance. We look forward to welcoming guests back for more unique dining experiences and collaborations in the months ahead.
