From distillery to table, Tom Meyer's culinary adventure with The Macallan

In today’s gastronomic landscape, collaborations between renowned chefs and prestigious spirits brands are creating culinary experiences that transcend traditional boundaries. A shining example of this trend is the association between Michelin-starred chef and Meilleur Ouvrier de France Tom Meyer and The Macallan distillery, renowned worldwide for its exceptional single malt whiskies. Since he became head chef of Granite in 2021, Tom Meyer has captivated gourmets with his bold, well-balanced creations, a culinary excellence that earned him a Michelin star in 2022, a distinction he retained until 2024.

A fusion of craftsmanship

The meeting of Tom Meyer’s exceptional culinary skills and the age-old craftsmanship of The Macallan, founded in 1824 and celebrating its bicentenary this year, opens the chapter of an extraordinary gastronomic adventure. Together, they share a vision of excellence and innovation, materialised in the creation of more than 15 new recipes featuring The Macallan Double Cask collection. These culinary creations, the brainchild of the Chef, aim to demonstrate that whisky, often confined to solo tasting, can in fact be harmoniously combined with a wide variety of gastronomic specialities. Tom Meyer has risen to this challenge with brio, promising an unprecedented taste exploration in which The Macallan whiskies reveal new dimensions through a signature menu designed specifically for this collaboration.

This collaboration illustrates the union of The Macallan’s and Tom Meyer’s obsession with quality and craftsmanship. The Macallan’s use of old oak sherry casks gives its whiskies exceptional quality, natural colour and unique character, highlighting the mastery of their Whisky Makers.The patience and precision required to create a The Macallan single malt whisky, as well as the development of a recipe by Chef Meyer, underline the natural synergy between these two arts. Inspired by nature, these craftsmen share a deep commitment to natural processes, enriching their shared quest for excellence and innovation.

An alchemy of flavours

In the spirit of this unique collaboration between Tom Meyer and The Macallan, an exclusive recipe booklet has been created. This limited edition booklet, available only at The Macallan, contains 17 original recipes that promise to transform the culinary experience.

One of the star creations of this collaboration is the Croustillant foie gras, which offers a rich taste experience with a smoky touch that goes perfectly with The Reid, a cocktail designed by Corentin Gaudin, Danico’s Bar Manager. This cocktail is made with The Macallan Double Cask 15 Year Old, known as one of the most aromatic whiskies in the range, adding an extra dimension to the tasting experience. What’s more, the recipe for Tomate roma, peanuts and coffee is a bold take on the classic tomato tart. The addition of The Macallan Double Cask 12 Year Old whisky brings a remarkable intensity and length to the palate, creating a modern and surprising starter. Finally, the Mediterranean Red Tuna with peas and horseradish is a perfect example of how these recipes skilfully combine freshness and intensity. Seasoned with The Macallan Double Cask 12 Year Old, this tuna tartare combines the boldness of the fish with the tenderness of the vegetables, underlining the importance of the harmony of flavours in these culinary creations.

This set of recipes illustrates the ambition of Tom Meyer and The Macallan to offer revolutionary culinary experiences, magnified by the whisky’s typical caramel and vanilla aromas.