STAR CHEF ROGER VAN DAMME CREATES MASTERFUL DESSERT WITH GLENFIDDICH GRANDE COURONNE, A UNIQUE SINGLE MALT WHISKY THAT IS 26 YEARS OLD.
26 years distilled on Scottish soil and further matured in rare French cognac casks. Glenfiddich’s Grande Couronne is the latest addition to its ‘Grand Series’, a range of exceptionally disruptive single malt whiskies. Layers of sweet tasting oak and velvety aromas of café crème, brown sugar and soft spices, a palate that also star chef Roger van Damme intrigued. He got to work with the unique single malt whisky and turned it into a masterly dessert.
Scottish pride combined with French grandeur: Glenfiddich Grande Couronne is the epitome of opulence and is opened at the most meaningful of celebrations. A unique single malt whisky, of which only a hundred bottles will be sold in Belgium in 2021.
The original bottle design was taken in hand by French artist Jean-Charles Deserve, but it is the production process, which incidentally typifies the Glenfiddich maverick spirit, that intrigues. Glenfiddich Grande Couronne is aged for 26 years in American and European oak barrels, after which it is aged for a further two years in French cognac casks. A recipe that also intrigued star chef Roger van Damme. He was challenged by Glenfiddich to translate the Grande Couronne into a masterly dessert.
La Grande Couronne, the Grande Couronne in dessert form by Roger van Damme
A unique dessert based on a unique single malt whisky, it is not an easy task. For La Grande Couronne, as the dessert is called, star chef Roger van Damme drew inspiration from Glenfiddich itself. “The dessert is a own interpretation of the favourite desserts of the Glenfiddich distillery staff. The result is a personal interpretation of sometypical Scottish desserts, complemented by rich French flavours and a wonderful touch of Grande Couronne. Of course, with the dessert, you also get to taste the whisky itself, said van Damme.
The design of the dessert also took into account the finesse of the extraordinary whisky. The tooth wheel on which the culinary work of art rests is a caramel and dark chocolate mousse. The dessert is completed with a kalamansi cremeux (Asian citrus), a compote of pear, a walnut cremeux, a pear crisp filled with a macaroon cream, pieces of brownie, a cream of “Orizaba” chocolate and a sugar ball filled with hazelnut whipped cream.
Guests who want to try the dessert can do so effectively. In the first two weeks of December this year and in January 2022, the dessert and a tasting of the unique Glenfiddich Grande Couronne will be served in Van Damme’s restaurant Het Gebaar, which also has one Michelin star. An excellent opportunity to try the 26-year-old single malt whisky at an affordable price.
About Roger van Damme
Roger van Damme is a maverick in the culinary world. After all, a career from pastry chef to Michelin-starred chef is an unusual route to take. In 2003, he moved Het Gebaar, which was initially a lunch business serving sandwiches, salads and cakes, to the gardener’s house of the Antwerp Botanical Garden. Because his guests often had little time, he started serving starters and main courses on the same plate. He turned them into dazzling compositions that did not go unnoticed. In 2009 these exceptional combinations earned him the title of ‘Chef of the Year’ by Gault&Millau and a year later a first Michelin star.
The ultimate accolade came in 2017, when he was named Best Pastry Chef in the World at the Best Chefs Awards. In addition, The Gesture also took 68th place at The Best Chefs Awards, the selection of the 300 best chefs in the world.
For the real enthusiasts, the Glenfiddich Grande Couronne is also available at the better cavist. Only around a hundred bottles of this whisky are sold in our country.
www.glenfiddich.com
www.instagram.com/rogervandamme
www.hetgebaar.be
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